Healthy Recipe: Gingersnap Pumpkin Pie
Yield: 10 servings (serving size: 1 wedge)
Ingredients
- 1 3/4 cups gingersnap crumbs (43 cookies, finely crushed)
- 2 1/2 tablespoons reduced-calorie stick margarine, melted
- 2 tablespoons granulated sugar
- Cooking spray
- 1 1/2 cups fresh or canned pumpkin puree
- 3/4 cup packed brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 2 large egg whites
- 1 large egg
- 1 (12-ounce) can evaporated skim milk
Preparation
Preheat oven to 325°.
Combine first 3 ingredients in a bowl; toss with a fork until moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 325° for 5 minutes; cool on a wire rack.
Combine pumpkin and remaining ingredients in a bowl. Pour into prepared crust. Bake at 325° for 1 hour or until a knife inserted in center comes out clean. Cool on a wire rack.
Nutritional Information
Amount per serving
Calories 295
Fat 8.2 g
Protein 6.6 g
Carbohydrate 50 g
Fiber 0.6 g
Cholesterol 36 mg
Iron 3 mg
Sodium 195 mg
Calcium 189 mg
