Pumpkin Pie Makeover

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
165 calories
1.5g fat
0.5g sat. fat
1.5mg cholesterol
170mg sodium
32g carb
2g fiber
6g protein

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One Comment

  1. Regarding the make uover resicpes. With the recipe having 1/2 cup of sugar in the pumpkin pie, why isn’t sugar included in the Nutrition Information per Serving???

    Thank You
    Paula Borek

    Also the comment ” For security purposes, please solve the equation below, before you submit your comment. ” below – I do not see an equation.

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health enews Staff
health enews Staff

health enews staff is a group of experienced writers from our Advocate Health Care and Aurora Health Care sites, which also includes freelance or intern writers.