Pumpkin Pie Best Light

Contributed By: ebuscaglia
www.foodandhealth.com

Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: 45 minutes
Number of Servings: 8
Origin: American
Nutrition Content: Good Source of Calcium
Low Fat
Holiday: Halloween
Thanksgiving
Meal Type: Dessert

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Ingredients

16 pieces Ginger snap cookies
16 ounce Can pumpkin
1/2 cup Egg whites
1/3 cup Sugar
1 1/2 cup Evaporated skim milk
2 teaspoons Pumpkin pie spice
1/3 cup Splenda

Preparation

Preheat oven to 350 degrees. Grind ginger snaps 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 sized 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 fat free whipped cream.

Cook's Notes

Nutrition Information

Calories: 151 ; Total Fat: 1.6g ; Saturated Fat: 0.3g ; Carbohydrates: 28.6g ; Protein: 6.2g ; Vitamin A: 8406 IU ; Vitamin C: 2mg ; Calcium: 154mg ; Sodium: 161mg ; Iron: 1.2mg ; Fiber: 2.6g

Recipe Comments

Commented by: pattym

This was delicious, it is hard to believe it is light, it tastes like regular pumpkin pie.