Contributed By: HollyCFFH Newsletter
This pumpkin pie saves 151 calories and 12 grams of fat per slice from the traditional version and it tastes identical!
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
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.
Optional: serve each wedge with fat free whipped cream
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!
Total Preparation Time: 15 to 30 minutes Actual Cooking Time: 45 minutes Number of Servings: 8 Origin: American Holiday: Thanksgiving Christmas Meal Type: Dessert