Contributed By: MMM
DCC
You can have your pie and eat it too with this low fat version of the classic pumpkin pie!
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Total Preparation Time: 1 hour
Actual Cooking Time: 45 minutes
Number of Servings: 8
Origin: American
Special Features: Make Ahead
Nutrition Content: Good Source of Calcium
Holiday: Thanksgiving
Christmas
Meal Type: Dessert
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!
Nutrition Information
Calories: 262
;
Total Fat: 8.5 g
;
Saturated Fat: 2 g
;
Carbohydrates: 41 g
;
Protein: 8 g
;
Vitamin A: 1347 RE
;
Calcium: 150 mg
;
Sodium: 313 mg
;
Fiber: 3 g