Pumpkin Pie with Ginger Cookie Crust

1 hours Prep: 15 minutes Cook: 35 minutes

91 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients

1	cup	pumpkin	canned
3/4	cup	evaporated milk	skim
1/2	cup	applesauce	natural, unsweetened
1/4	cup	sugar
1/4	cup	maple syrup
3	large	egg whites
2	teaspoons	cornstarch
1 1/2	teaspoons	assorted spices	pumpkin pie
1 1/2	cups	gingersnap crumbs

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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Nutrition Facts

Serving Size 87g

Amount per Serving

Calories 91 10% of calories from fat

	% Daily Value*
Total Fat 1.0g	2%
Saturated Fat 1.0g	3%
Trans Fat 0.0g
Cholesterol 3mg	1%
Sodium 36mg	1%
Total Carbohydrate 19.0g	6%
Dietary Fiber 1.0g	4%
Sugars 15.0g
Protein 3.0g	5%

Vitamin A	96%		Vitamin C	8%
Calcium	5%		Iron	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Black Bean and Avocado Sandwich

Fairly good, yesterday I made this recipe, and my husband made the whole grain baguette by himself, we used homemade salsa, and I also added about 1/4 cup cilantro, so our sandwich really turned out very delicious, nice recipe.

Reviewed by vegemary