Sweet Potato Pie With Gingersnap Streusel

Course :	Pies
From:	HungryMonster.com
Serves:	8

Ingredients:

1	crust	light pie pastry
2	cups	sweet potatoes -- canned and unsweetened, mashed
1/2	cup	lowfat sweetened condensed milk
1 1/4	teaspoons	ground cinnamon
1	teaspoon	ground allspice
3	large	egg whites
1	large	egg yolk
1/3	cup	gingersnap cookie crumbs
3	tablespoons	all-purpose flour
3	tablespoons	brown sugar
1 1/2	tablespoons	chilled butter -- cut in small pieces

Preparation:

Preheat oven to 400 oF. Prepare Light Pie Pastry. Combine sweet potatoes and next 5 ingredients in a bowl; stir with a whisk until well-blended. Pour into prepared pastry; bake at 400 for 30 minutes. Combine gingersnap crumbs, flour, and sugar in a bowl; cut in chilled butter with a fork until mixture is crumbly. Sprinkle gingersnap mixture over pie; bake at 400 for an additional 15 minutes or until filling is set (shield the edges of pastry with foil, if necessary). Cool completely on a wire rack. Note: 2 cups canned unsweetened pumpkin may be substituted for the sweet potatoes.

Nutritional Information:

95 Calories (kcal); 1g Total Fat; (12% calories from fat); 3g Protein; 18g Carbohydrate; 27mg Cholesterol; 61mg Sodium