Pumpkin Pie With Ginger Cookie Crust
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Desserts, Low-fat, Pies | 8 | Servings | |
INGREDIENTS
| 1 | c | Canned pumpkin |
| 3/4 | c | Evaporated skim milk |
| 1/2 | c | Applesauce, natural |
| unsweetened | ||
| 1/4 | c | Sugar |
| 1/4 | c | Reduced-calorie maple syrup |
| 3 | Egg whites | |
| 2 | t | Cornstarch |
| 1 1/2 | t | Pumpkin pie spices |
| 1 1/2 | c | Gingersnap cookie crumbs |
INSTRUCTIONS
Combine first eight ingredients in a large bowl. Beat at medium speed with a mixer. Coat a 9-inch pie plater with vegetable spray; line with crumbled gingersnap crumbs and pour mixture into the crust. Bake at 400 degrees 15 minutes; then reduce to 350 degrees and bake an additional 20 minutes or until a toothpick inserted comes out clean. Sprinkle with additional cookie crumbs, and serve with reduced fat whipped cream of fat-free frozen yogurt. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 93
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 96mg
Potassium: 276.5mg
Carbohydrates: 21.5g
Fiber: 1.3g
Sugar: 18.7g
Protein: 2.4g