1
Prehat oven to 350 F. Lightly grease a 81/2 inch springform pan. Set aside.
2
In a medium bowl, combine pumpkin, Splenda, maple syrup, and pumpkin pie spice. Add egg substitute and vanilla. Beat lightly with a fork until just combined. Gradually stir in evaporated milk.
3
Pour into springform pan.
4
Place on foil lined baking sheet.
5
Bake for 45 or 50 minutes, or until center seems to be set.
6
Cool at least 1 hour on a wire rack.
7
Crumble 1/4 cup gingersnap cookies over the top of the pie. Then, top evenly with 2 teaspoons of finely chopped, crystalized ginger.
8
Preheat oven to 350 F. Bake 4 to 6 minutes.
9
Loosen pie from springform pan by running a thin, metal spatula around the edge of the pan. Remove the side of the pan.
10
Cut pie into wedges and serve.