This version of pumpkin pie is much lower in fat and cholesterol than standard versions.
Preparation time: 15 minutes + cooling time (make this ahead!)
Baking time: 50 minutes
Fat: 2.9 g. (13% of calories)
Fiber: 0.9 g.
Cholesterol: 1 mg.
Sodium: 191 mg.
- 1/2 cup gingersnap crumbs
- 1/2 cup graham cracker crumbs
- 2 tbsp extra-light margarine, melted
- 1 cup canned mashed pumpkin
- 1 cup fat-free egg substitute
- 1 cup evaporated skim milk
- 1/3 cup honey
- 1/2 tsp ground cinnamon
- 1/2 tsp powdered ginger
- 1/8 tsp grated nutmeg
- 1/8 tsp ground allspice
In a medium bowl, mix the gingersnap crumbs and graham cracker crumbs. Add the margarine and mix well.
Coat a 9″ pie plate with no-stick spray. Add the crumb mixture and press it evenly into the pan. Bake at 350 degrees F for 7 minutes.
While the crust is baking, in a large bowl, whisk together the pumpkin, eggs, milk, honey, cinnamon, ginger, nutmeg and allspice. Pour into the crust.
Bake for 40 minutes, or until the center of the filling doesn’t jiggle when you gently shake the pan. Allow to cool before cutting.