Rating: 1 stars
1 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 0
Recipe by Cooking Light November 1995

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Recipe Summary

Yield:
8 servings (serving size: ). (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine crumbs and 1 egg white in a bowl; toss with a fork until moistened. Firmly press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 375° for 10 minutes; let cool on a wire rack.

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  • Combine pumpkin and remaining ingredients in a large bowl; stir with a wire whisk until smooth. Pour pumpkin mixture into prepared crust. Bake at 375° for 45 minutes or until a knife inserted in center comes out clean; let cool completely on a wire rack.

Nutrition Facts

170 calories; calories from fat 14%; fat 2.6g; saturated fat 0.8g; mono fat 0.5g; poly fat 0.2g; protein 3.2g; carbohydrates 29.1g; fiber 2.6g; cholesterol 30mg; iron 1.4mg; sodium 207mg; calcium 87mg.
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