The Best Light Pumpkin Pie

Contributed By: Holly
CFFH Newsletter

This pumpkin pie saves 151 calories and 12 grams of fat per slice from the traditional version and it tastes identical!

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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: Thanksgiving
Christmas
Meal Type: Dessert

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Ingredients

1 cup Ginger snaps
16 oz Can pumpkin
1/2 cup Egg whites (about 4)
1/2 cup Sugar
2 tsp Pumpkin pie spice (cinnamon, ginger, cloves)
12 oz Can evaporated skim milk

Preparation

Preheat oven to 350. Grind the cookies in a food processor. Lightly spray a 9" glass pie pan with vegetable cooking spray. Pat the cookie crumbs into the pan evenly. Mix the rest of the ingredients in a medium-sized mixing bowl. Pour into the crust and bake until knife inserted in center comes out clean, about 45 minutes. Store in the refrigerator. Allow to cool and slice in 8 wedges.

Cook's Notes

Optional: serve each wedge with fat free whipped cream

Nutrition Information

Calories: 165 ; Total Fat: 1.5 ; Saturated Fat: 0.5 ; Carbohydrates: 32 g ; Protein: 6 g ; Calcium: 138 ; Sodium: 170 mg ; Fiber: 2 g

Recipe Comments

Commented by: allora71

I modified this recipe to fit my dietary restrictions and my preference to use fresh ingredients whenever possible. So I used a small amount of Xylitol sweetener instead of sugar and I also used fresh pumpkin (easily and quickly cooked in the microwave within 15 min) instead of canned pumpkin. Yes, this has a texture that's both light and substantial at the same time, and it's tasty without being overly sweet. A delicious and healthy holiday-time treat!