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Light Pumpkin Pie
yields: 8 servings
fat per serving: 1.5g
calories per serving: 150 |
ingredients
- 16 gingersnap cookies
- 16 ounces canned pumpkin
- ½ cup egg whites or nonfat egg substitute
- 1/3 cup sugar
- 1-½ cups evaporated skim milk
- 2 teaspoons pumpkin pie spice
- 1/3 cup SPLENDA®
preparation
- Preheat oven to 350 degrees F.
- Grind gingersnaps in food processor. Lightly spray a glass pie pan with cooking spray.
- Pat cookie crumbs into the bottom of the pan evenly.
- Mix the rest of the ingredients in a medium bowl and pour into the crust.
- Bake until knife comes out clean from center, about 45 minutes. Refrigerate and slice in 8 wedges.
Optional: Serve each wedge with nonfat whipped cream.
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