Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        light pie pastry
  2               cups  sweet potatoes -- canned &
                        -- unsweetened, mashed
     1/2           cup  lowfat sweetened condensed milk
  1 1/4      teaspoons  ground cinnamon
  1           teaspoon  ground allspice
  3                     egg whites
  1                     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