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Party Pumpkin Pie

 
E2a8102a4a4d68c2e3e2 550
15

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

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

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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