Pumpkin Pie
Source of Recipe
rick
Recipe Introduction
servings 8
points 4
List of Ingredients
For the crust:
12 low-fat graham crackers, crushed
15 low-fat gingersnaps, crushed
2 tablespoons corns syrup
2 tablespoons orange juice
2 tablespoons diet margarine
For the filling:
1 (16-ounce) can pumpkin
3 egg whites
1 cup fat-free evaporated milk
1/4 cup firmly packed brown sugar
1/4 cup Splenda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1.4 teaspoon ground cloves
1/2 teaspoon vanilla extract
For the topping:
8 tablespoons fat-free whipped toppingRecipe
1.Preheat the oven to 350 degrees.
2.Prepare the crust: In a medium bowl, combine all crust ingredients
thoroughly. Press the mixture evenly into a deep 9-inch pie pan. Bake
for 10 minutes. Remove to a rack to cool. Increase the oven heat to 450
degrees.
3.Prepare the filling: In a large bowl, with the electric mixer set on
medium speed, beat together all the filling ingredients for 2 minutes or
until smooth. Pour the filling into the prepared piecrust.
4.Bake the pie for 10 minutes on the center rack of the oven. Lower the
oven heat to 325 degrees. Bake the pie for 50 to 55 minutes, until the
center is fairly firm. Remove the pie to a rack to cool. Garnish each
slice with 1 tablespoon of fat-free whipped topping.
Nutrient Analysis (per one slice)
Calories: 191
Protein (gm): 5.5
Carbohydrates (gm): 36
Total Sugar (gm): 16.8
Total Fat (gm): 3.7
Saturated Fat (gm): 1
Cholesterol (mg): 1
Sodium (mg): 230
Fiber (gm): 2.3
*Potassium (mg): 329
*Vitamin A (IU): 12,840
*Calcium (mg): 144
|
|
member logon
