• 15 ounce package refrigerated pie dough (such as pillsbury)
• 10 each gingersnap cookies
• 2 tablespoon sugar
• 1 tablespoon all-purpose flour
• 2 tablespoon chilled butter, cut into small pieces
• 3/4 cup(s) sugar
• 1/2 teaspoons ground cinnamon
• 1/2 teaspoons ground ginger
• 1/4 teaspoons salt
• 1/4 teaspoons ground nutmeg
• 1 can unsweetened pumpkin
• 1 can evaporated fat-free milk
• 1 large egg
• 3 large egg whites

Preheat oven to 350°.

Roll dough into a 12-inch circle; fit into a 10-inch deep-dish pie plate. Fold edges under, and flute. Freeze 30 minutes.

Place cookies, 2 tablespoons sugar, and flour in a food processor; process until cookies are ground. Add butter; pulse until crumbly.

Combine 3/4 cup sugar and remaining ingredients; pour into prepared crust. Bake at 350° for 35 minutes. Sprinkle crumb mixture over pie; bake an additional 20 minutes or until center is set. Cool to room temperature on a wire rack.