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Ingredientes
- 1 c. canned pumpkin
- 3/4 c. evaporated skim lowfat milk
- 1/2 c. applesauce, natural unsweetened
- 1/4 c. sugar
- 1/4 c. reduced-calorie maple syrup
- 3 x egg whites
- 2 tsp cornstarch
- 1Â 1/2 tsp pumpkin pie spices
- 1Â 1/2 c. gingersnap cookie crumbs
Direcciones
- Combine first eight ingredients in a large bowl. Beat at medium speed with a mixer. Coat a 9-inch pie plater with vegetable spray; line with crumbled gingersnap crumbs and pour mix into the crust. Bake at 400 degrees 15 min; then reduce to 350 degrees and bake an additional 20 min or possibly till a toothpick inserted comes out clean. Sprinkle with additional cookie crumbs, and serve with reduced fat whipped cream of fat-free frzn yogurt.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 110g | |
| Recipe makes 8 servings | |
| Calories 279 | |
| Calories from Fat 55 | 20% |
| Total Fat 6.22g | 8% |
| Saturated Fat 2.2g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 317mg | 13% |
| Potassium 294mg | 8% |
| Total Carbs 52.69g | 14% |
| Dietary Fiber 1.2g | 4% |
| Sugars 25.04g | 17% |
| Protein 4.24g | 7% |
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