Sign in/Register

Best Light Pumpkin Pie

This light pumpkin pie may taste even better than the original!
Serves: 8 Prep Time: 15 minutes Cooking Time: 45 minutes

Nutritional Information

Calories
165g
Fat
1.5g
Saturates
0.5g
Sugars
18.0g
Salt
170g
Protein
6.0g
Carbs
32.0g
Fibre
2.0g

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

Allergens: Milk, Egg

Method

  1. 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.
  2. Mix the rest of the ingredients in a medium sized bowl and pour into the crust. Bake until knife comes out clean from center, about 45 minutes. Refrigerate and slice in 8 wedges.
  3. Optional: serve each wedge with fat free whipped cream.