Sweet Potato Pie With Gingersnap Streusel |
Course : Pies
Serves: 8 |
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Ingredients:
1 crust light pie pastry |
2 cups sweet potatoes -- canned and unsweetened, mashed |
1/2 cup lowfat sweetened condensed milk |
1 1/4 teaspoons ground cinnamon |
1 teaspoon ground allspice |
3 large egg whites |
1 large egg yolk |
1/3 cup gingersnap cookie crumbs |
3 tablespoons all-purpose flour |
3 tablespoons brown sugar |
1 1/2 tablespoons chilled butter -- cut in small pieces |
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Preparation / Directions:
Preheat oven to 400 oF. Prepare Light Pie Pastry. Combine sweet potatoes and next 5 ingredients in a bowl; stir with a whisk until well-blended. Pour into prepared pastry; bake at 400 for 30 minutes. Combine gingersnap crumbs, flour, and sugar in a bowl; cut in chilled butter with a fork until mixture is crumbly. Sprinkle gingersnap mixture over pie; bake at 400 for an additional 15 minutes or until filling is set (shield the edges of pastry with foil, if necessary). Cool completely on a wire rack. Note: 2 cups canned unsweetened pumpkin may be substituted for the sweet potatoes.
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Nutritional Information:
95 Calories (kcal); 1g Total Fat; (12% calories from fat); 3g Protein; 18g Carbohydrate; 27mg Cholesterol; 61mg Sodium |
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