I loved this recipe idea from the Libby's website. You know - portion control, something I'm not really good at. But I must not be alone because everything now comes in 100-calorie packs, why not pumpkin pie too? It recommends whipped topping and gingersnap crumbs on top, but I got really creative with these, sometimes putting it on top of the ginger thin like a small piece of pie or between two ginger thins as a sandwich or spreading it on an English muffin for breakfast. They use egg whites and fat free canned milk to shave off some calories and I never missed them in the taste. The foil muffin cups are a must and they must be refrigerated for a while to get them easily out of the cups.