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Party Pumpkin Pie

Party Pumpkin Pie

Party Pumpkin Pie recipe

Yield

12
servings

Prep

40
min

Cook

50
min

Ready

90
min

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

Ingredients

Amount	Measure	Ingredient	Features
Crust
½	cup	gingersnap crumbs	*
½	cup	graham cracker crumbs	*
2	tablespoons	liquid margarine	*
1	x	nonstick cooking spray vegetable	*
Filling
1	each	eggs
2	each	egg whites	*
16	ounces	canne pumpkin purée
¼	cup	sugar
2	tablespoons	molasses
1	teaspoon	cinnamon ground
½	teaspoon	nutmeg
12	ounces	milk, skim, evaporated

Ingredients

Amount	Measure	Ingredient	Features

Crust
118	ml	gingersnap crumbs	*
118	ml	graham cracker crumbs	*
30	ml	liquid margarine	*
1	x	nonstick cooking spray vegetable	*

Filling
1	each	eggs
2	each	egg whites	*
462.4	ml/g	canne pumpkin purée
59	ml	sugar
30	ml	molasses
5	ml	cinnamon ground
2.5	ml	nutmeg
346.8	ml/g	milk, skim, evaporated

Directions

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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