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Contributed By: MMM
DCC

You can have your pie and eat it too with this low fat version of the classic pumpkin pie!

Ingredients

Crust:

3/4 cup Crushed ginger snaps

1/2 cup Crushed graham crackers

1 tbsp Sugar

1 tbsp Flour

3 tbsp Butter, melted

Filling:

1 16 oz. Can pumpkin

1/2 cup Dark brown sugar, packed

1 tsp Ground cinnamon

1/2 tsp Ground ginger

1/4 tsp Ground nutmeg

3/4 cup Refrigerated or frozen egg product, thawed

1 cup Evaporated skim milk

Preparation

1. In a 9-inch pie plate, combine gingersnap and graham cracker crumbs, sugar, and flour, drizzle with melted butter and mix with a fork. Using your fingers, pat crumbs to cover the bottom and sides of the pan. Chill about 1 hour or till firm.

2. In a mixing bowl, combine pumpkin, brown sugar, cinnamon, ginger, and nutmeg. Blend in egg product with a mixer or fork. Gradually stir in evaporated milk. Pour in prepared pie shell. Cover edge of pie with foil. Bake in a 375F oven for 30 minutes. Remove foil. Bake for 10 or 15 minutes or till center appears set when shaken. Cool on wire rack; cover and chill to store.

Cook's Notes

This is a low-fat version of traditional pumpkin pie!

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