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
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