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Orange-Pumpkin Pies

Yield 2 servings.

Ingredients

  • 1/2 cup gingersnap crumbs (about 9 cookies)
  • 1 tablespoon reduced-calorie margarine, melted
  • Vegetable cooking spray
  • 1/2 teaspoon all-purpose flour
  • 1/3 cup canned pumpkin
  • 2 tablespoons sugar
  • 2 tablespoons evaporated skimmed milk
  • 2 tablespoons frozen egg substitute, thawed
  • 1 tablespoon unsweetened orange juice
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 2 tablespoons frozen reduced-calorie whipped topping, thawed

Nutrition Information

  • calories 272
  • caloriesfromfat 33 %
  • fat 10 g
  • satfat 2.3 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 5.4 g
  • carbohydrate 41.5 g
  • fiber 0.0 g
  • cholesterol 12 mg
  • iron 0.0 mg
  • sodium 143 mg
  • calcium 0.0 mg

How to Make It

  1. Combine gingersnap crumbs and margarine, stirring well. Coat 2 (3 1/2-inch) tartlet pans with cooking spray. Sprinkle flour evenly over bottom of each pan. Press crumb mixture on bottom and up three-fourths sides of pans. Bake at 375° for 5 minutes.

  2. Combine pumpkin and next 7 ingredients, stirring well with a wire whisk. Pour evenly into prepared crusts. Bake at 375° for 30 minutes or until set. Let cool completely on a wire rack. Top each pie with 1 tablespoon whipped topping.

Cooking Light Light Cooking for Two