Best Light Pumpkin Pie
Gingersnap cookie crust adds just the right spice to this light version of the traditional Thanksgiving desert.
1 cup ginger snaps
16 oz canned pumpkin
½ cup egg whites (about 4)
½ cup sugar
2 tsp pumpkin pie spice (a mix of cinnamon, ginger and cloves)
12 oz canned evaporated skim milk
Preheat oven to 350°. Grind the cookies in a food processor or place in a sealed heavy plastic bag and roll with a rolling pin until well ground. Lightly spray a 9-inch glass pan with cooking spray. Pat the cookie crumbs into the pan evenly.
Mix the rest of the ingredients in a medium mixing bowl until well blended. Pour the mixture into the crust and bake until a knife inserted in the center comes out clean, about 45 minutes. Store in the refrigerator
Total servings 8
Calories per serving 165
Total fat 2g
Saturated fat 1g
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