Pumpkin Pie With Ginger Cookie Crust |
Course : Pies
Serves: 8 |
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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 |
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Preparation / Directions:
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.
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Nutritional Information:
169 Calories (kcal); 2g Total Fat; (12% calories from fat); 5g Protein; 33g Carbohydrate; 1mg Cholesterol; 200mg Sodium |
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