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Gingersnap Pumpkin Pie

Cooking Light OCTOBER 1997

  • Yield: 10 servings (serving size: 1 wedge)

Ingredients

  • 1 3/4 cups gingersnap crumbs (43 cookies, finely crushed)
  • 2 1/2 tablespoons reduced-calorie stick margarine, melted
  • 2 tablespoons granulated sugar
  • Cooking spray
  • 1 1/2 cups fresh or canned pumpkin puree
  • 3/4 cup packed brown sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 2 large egg whites
  • 1 large egg
  • 1 (12-ounce) can evaporated skim milk

Preparation

Preheat oven to 325°.

Combine first 3 ingredients in a bowl; toss with a fork until moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 325° for 5 minutes; cool on a wire rack.

Combine pumpkin and remaining ingredients in a bowl. Pour into prepared crust. Bake at 325° for 1 hour or until a knife inserted in center comes out clean. Cool on a wire rack.

Nutritional Information

Amount per serving
  • Calories: 295
  • Calories from fat: 25%
  • Fat: 8.2g
  • Saturated fat: 2g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 2.1g
  • Protein: 6.6g
  • Carbohydrate: 50g
  • Fiber: 0.6g
  • Cholesterol: 36mg
  • Iron: 3mg
  • Sodium: 195mg
  • Calcium: 189mg
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Gingersnap Pumpkin Pie recipe

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