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Pumpkin Pie with Ginger Cookie Crust

 
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Pumpkin Pie with Ginger Cookie Crust recipe

Yield

8

servings

Prep

15

min

Cook

35

min

Ready

1

hrs

Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Sodium
 

Ingredients

1 cup pumpkin
canned
¾ cup evaporated milk
skim
½ cup applesauce
natural, unsweetened
¼ cup sugar
¼ cup maple syrup
3 large egg whites
2 teaspoons cornstarch
1 ½ teaspoons assorted spices
pumpkin pie
*
1 ½ 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℉ (180℃) and bake an additional 20 minutes or until a toothpick inserted comes out clean.

Serve with whipped cream if desired.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 87g (3.1 oz)
Amount per Serving
Calories 9110% of calories from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 36mg 1%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 4%
Sugars g
Protein 5g
Vitamin A 96% Vitamin C 8%
Calcium 5% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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