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Pumpkin Pie With Gingersnap Crust Recipe

Pumpkin Pie With Gingersnap Crust Recipe

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Ingredients:

Serving

25 gingersnaps
1 1/2 tbsp trans-fat free margarine
1/2 cup sugar
1/4 cup splenda sugar substitute
1 1/2 tsp pumpkin pie spice
1 (16 oz) can pumpkin
1 1/2 cups evaporated skim milk
3 egg whites
1 cup low-fat whipped cream

Directions:

Preheat oven to 375.
Combine gingersnaps and margarine in food processor.
Press into 8 pie plate, use the bottom of a glass to press crust in evenly and up sides.
Bake 5-8 minutes, remove and let cool.
Increase oven temperature to 425.
In a large bowl, combine all filling ingredients and blend well.
Pour into gingersnap crust.
Bake at 425 for 15 minutes. Reduce heat to 350 and continue baking, do NOT take pie out.
Bake for another 40 to 50 minutes or until knife inserted near center comes out clean.
Cool, then refrigerate until ready to serve.
Serve pie plain or with a dollop of fat free whipped cream.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	111.84 Kcal (468 kJ)
Calories from fat	32.4 Kcal
		% Daily Value*
Total Fat	3.6g	6%
Cholesterol	9.11mg	3%
Sodium	161.43mg	7%
Potassium	139.23mg	3%
Total Carbs	16.34g	5%
Sugars	8.77g	35%
Dietary Fiber	0.29g	1%
Protein	3.68g	7%
Vitamin C	0.4mg	1%
Iron	0.8mg	4%
Calcium	73.8mg	7%

Amount Per 100 g
Calories	172.86 Kcal (724 kJ)
Calories from fat	50.08 Kcal
		% Daily Value*
Total Fat	5.56g	6%
Cholesterol	14.09mg	3%
Sodium	249.51mg	7%
Potassium	215.19mg	3%
Total Carbs	25.26g	5%
Sugars	13.56g	35%
Dietary Fiber	0.45g	1%
Protein	5.69g	7%
Vitamin C	0.7mg	1%
Iron	1.2mg	4%
Calcium	114mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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