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Nutrition Facts
| Serving Size | |
| Amount Per Serving | |
| Calories | 165 |
% Daily Value | |
| Total Fat 1.5g | 8% |
| Saturated Fat 0.5g | 3% |
| Trans Fat | 0.0% |
| Cholesterol 1mg | |
| Sodium 170mg | |
| Total Carbohydrate 32.0g | 78% |
| Dietary Fiber 2.0g | 5% |
| Sugars 18.0g | 44% |
| Protein 6.0g | 15% |
| Vitamin A | 8406.4% |
| Vitamin C | 2.0% |
| Calcium | 154% |
| Iron | 1.2% |
Prep Time |
Cook Time |
Total Time |
Makes |
Calories |
|---|---|---|---|---|
15 min. |
45 min. |
60 min. |
8 |
165 |
Best Light Pumpkin Pie
This light pumpkin pie may taste even better than the original!
Ingredients:
16 pieces of ginger snap cookies
16 ounce can pumpkin
1/2 cup egg whites
1/3 cup sugar
1 1/2 cup evaporated skim milk
2 teaspoons pumpkin pie spice
1/3 cup Splenda
16 ounce can pumpkin
1/2 cup egg whites
1/3 cup sugar
1 1/2 cup evaporated skim milk
2 teaspoons pumpkin pie spice
1/3 cup Splenda
Instructions:
Preheat oven to 350 degrees. Grind ginger snaps in food processor. Lightly spray a glass pie pan with cooking spray. Pat cookie crumbs into the bottom of the pan evenly.
Mix the rest of the ingredients in a medium bowl and pour into the crust. Bake until knife comes out clean from center, about 45 minutes. Refrigerate and slice into 8 wedges.
Cook's Tips:
Optional: serve each wedge with fat-free whipped cream.