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Party Pumpkin Pie


Party Pumpkin Pie recipe













Low Fat, Low in Saturated Fat, Trans-fat Free, Good source of fiber, Low Sodium


½ cup gingersnap crumbs
½ cup graham cracker crumbs
2 tablespoons liquid margarine
1 x nonstick cooking spray
1 each eggs
2 each egg whites
16 ounces canne pumpkin purée
¼ cup sugar
2 tablespoons molasses
1 teaspoon cinnamon
½ teaspoon nutmeg
12 ounces milk, skim, evaporated


CRUST: Heat oven to 350℉ (180℃).

Mix the gingersnap and graham cracker crumbs together with the margarine.

Light coat a nonstick 10 inch pie pan with with nonstick spray.

Press crumb mixture into bottom of pie pan and bake for 7 minutes.

(Crust will be partially baked.) Let cool on a wire rack.

Leave oven on.

PIE: Whish together all pie ingredients until well blended.

Pour mixture into the partially baked pie crust.

Bake for 40 to 50 minutes more, or until center of pie does not jiggle when you put on oven mitt and gently shake the pan.

Let pie cool on a wire rack. Carefully cut 10 wedges and serve.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 67g (2.4 oz)
Amount per Serving
Calories 18810% of calories from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 48mg 16%
Sodium 104mg 4%
Total Carbohydrate 13g 13%
Dietary Fiber 4g 16%
Sugars g
Protein 13g
Vitamin A 378% Vitamin C 10%
Calcium 21% Iron 16%
* based on a 2,000 calorie diet How is this calculated?


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