Pumpkin Pie With Ginger Cookie Crust |
 |
| Course : |
Pies |
| From: |
HungryMonster.com |
| Serves: |
8 |
|
| |
Ingredients:
| 1 |
cup |
canned pumpkin |
| 3/4 |
cup |
evaporated skim milk |
| 1/2 |
cup |
applesauce -- natural, unsweetened |
| 1/4 |
cup |
sugar |
| 1/4 |
cup |
reduced-calorie maple syrup |
| 3 |
large |
egg whites |
| 2 |
teaspoons |
cornstarch |
| 1 1/2 |
teaspoons |
pumpkin pie spices |
| 1 1/2 |
cups |
gingersnap cookie crumbs |
|
| |
Preparation:
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. |
| |
Nutritional Information:
169 Calories (kcal); 2g Total Fat; (12% calories from fat); 5g Protein; 33g Carbohydrate; 1mg Cholesterol; 200mg Sodium |