| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Pies, Desserts, Low-fat |
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 |
ts |
Cornstarch |
| 1 1/2 |
ts |
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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