Gingered Pumpkin Pie

*1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury) *10 gingersnap cookies *2 tablespoons sugar *1 tablespoon all-purpose flour *2 tablespoons chilled butter, cut into small pieces *3/4 cup sugar *1 1/2 teaspoons ground cinnamon *1/2 teaspoon ground ginger *1/4 teaspoon salt *1/4 teaspoon ground nutmeg *1 (15-ounce) can unsweetened pumpkin *1 (12-ounce) 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. Cooking Light NOVEMBER 2001