Born-Again Pumpkin Pie
Here's a low-calorie, low-fat version of pumpkin pie that's worthy of being on your Thanksgiving dessert buffet.
Ingredients
1/4 cup crushed gingersnaps
1/2 cup crushed graham crackers
1 tablespoon sugar
1 tablespoon flour
3 tablespoons margarine, melted
1 16 ounce can pumpkin
1/2 cup dark brown sugar, packed
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3/4 cup refrigerated or frozen egg product, thawed
1 cup evaporated skim milk
Directions
1. In a 9-inch pie plate, combine gingersnap and graham cracker crumbs,
sugar, and flour; drizzle with melted margarine and mix with a fork.
Using your fingers, pat crumbs to cover the bottom and sides of the pan.
Chill about 1 hour or until firm.
2. In a mixing bowl combine pumpkin, brown sugar, cinnamon, ginger, and
nutmeg. Blend in egg product with a rotary beater or fork. Gradually
stir in evaporated milk. Pour in prepared pie shell. Cover edge of pie
with foil. Bake in a 375 degree F oven for 30 minutes. Remove foil. Bake
for 10 to 15 minutes or until center appears set when shaken. Cool on
wire rack; cover and chill to store. Makes 8 servings.
nutrition information:
Per Serving: cal. (kcal) 222, Fat, total (g) 7, chol. (mg) 1, sat. fat
(g) 1, carb. (g) 34, fiber (g) 2, pro. (g) 7, vit. A (IU) 6754, vit. C
(mg) 2, sodium (mg) 233, calcium (mg) 121, iron (mg) 3, Percent Daily
Values are based on a 2,000 calorie diet
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