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Thursday, November 7, 2013


Pumpkin Pie


¾ c. crushed low-fat graham crackers (about 9 squares)
¾ c. crushed low-fat gingersnaps (about 18 cookies)
2 T. corn syrup
2 T. unsweetened apple juice

16 oz. can pumpkin
1 ¼ c. fat-free evaporated milk
3 large egg whites
½ c. firmly packed dark brown sugar
                                                                                    1 tsp. ground cinnamon
                                                                                    1 tsp. ground ginger
                                                                                    ¼ tsp. ground nutmeg
                                                                                    Pinch of ground cloves

Preheat oven to 350.  In a medium bowl, mix crust ingredients with a spoon.  Press into a 9 inch pie pan and bake for 10 minutes.  Cool.

Heat oven to 450.  In a large bowl, beat all filling ingredients until no lumps remain.  Pour into piecrust.  Bake for 10 minutes, reduce heat to 325 and bake for 50 minutes, or until a knife inserted into the center comes out clean.  Cool and refrigerate.  If desired, serve with dollop of nonfat or low-fat frozen whipped topping.

Nutrition Information:  per 1/8 pie
Calories 220, Total fat 2 g, Cholesterol 1 mg, Sodium 222 mg, Carbohydrate 46g, Protein 6g 

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