Pumpkin Pie Makeover
(makes 8 servings)
1 cup ginger snaps
16 oz. can pumpkin
½ cup egg whites (use egg substitute or 4 egg whites)
½ cup sugar
2 tsp. pumpkin pie spice
12 oz. can evaporated skim milk
Preheat oven to 350 degrees. Grind cookies in a food processor. Lightly spray a 9” glass pie plate with vegetable cooking spray. Pat the cookie crumbs into the pan evenly. In a medium mixing bowl, combine remaining ingredients. Pour into crust and bake 45 minutes or until knife inserted in the center comes out clean. Allow to cool. Slice into 8 wedges to serve. Serve each wedge with fat free whipped topping, if desired. Refrigerate any remaining pie.
Nutrition Information per Serving
0.5g sat. fat
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