The Best Light Pumpkin Pie

This pumpkin pie saves 151 calories and 12 grams of fat per slice from the traditional version and it tastes identical! Serves 9.
Yum! Pumpkin pieIngredients:
1 cup ginger snaps
16 oz. can pumpkin
½ cup egg whites (whites of about 4 eggs)
½ cup sugar
2 tsp. pumpkin pie spice (cinnamon, ginger, cloves)
12 oz. can evaporated skim milk
Preheat oven to 350. Grind the cookies in a food processor. Lightly spray a 9” glass pie pan with vegetable cooking spray. Pat the cookie crumbs into the pan evenly. Mix the rest of the ingredients in a medium-sized mixing bowl. Pour into the crust and bake until knife inserted in center comes out clean, about 45 minutes. Store in the refrigerator.
Allow to cool and slice in 8 wedges. Optional: serve each wedge with fat free whipped cream.

Nutritional analysis per serving: Each slice: 165 calories, 1.5 g fat, 0.5 g saturated fat, 1.5 mg cholesterol, 170 mg sodium, 32 g carbohydrate, 2 g fiber, 6 g protein

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