1 c Canned pumpkin 3/4 c Evaporated skim milk 1/2 c Applesauce, natural, -unsweetened 1/4 c Sugar 1/4 c Reduced-calorie maple syrup 3 Egg whites 2 ts Cornstarch 1 1/2 ts Pumpkin pie spices 1 1/2 c Gingersnap cookie crumbs Combine first eight ingredients in a large bowl. Beat at medium speed with a mixer. Coat a 9-inch pie plater with vegetable spray; line with crumbled gingersnap crumbs and pour mixture into the crust. Bake at 400 degrees 15 minutes; then reduce to 350 degrees and bake an additional 20 minutes or until a toothpick inserted comes out clean. Sprinkle with additional cookie crumbs, and serve with reduced fat whipped cream of fat-free frozen yogurt.