Orange-Pumpkin Pies

Ingredients

• 0.3 cup pumpkin canned
• 2 tablespoons egg substitute frozen thawed
• 0.5 teaspoon flour all-purpose
• 0.5 cup gingersnaps ( 9 cookies)
• 0.3 teaspoon ground cinnamon 
• 0.1 teaspoon ground ginger 
• 0.1 teaspoon ground nutmeg 
• 1 tablespoon butter melted reduced-calorie
• 1 tablespoon orange juice unsweetened
• 2 tablespoons evaporated skimmed milk 
• 2 tablespoons sugar 
• 2 tablespoons non-dairy whipped topping frozen thawed reduced-calorie

Equipment

• frying pan
• oven
• whisk
• wire rack

Directions

1. Combine gingersnap crumbs and margarine, stirring well. Coat 2 (3 1/2-inch) tartlet pans with cooking spray.
2. Sprinkle flour evenly over bottom of each pan. Press crumb mixture on bottom and up three-fourths sides of pans.
3. Bake at 375 for 5 minutes.
4. Combine pumpkin and next 7 ingredients, stirring well with a wire whisk.
5. Pour evenly into prepared crusts.
6. Bake at 375 for 30 minutes or until set.
7. Let cool completely on a wire rack. Top each pie with 1 tablespoon whipped topping.