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Ingredientes
- 1Â 1/2 c. Fine gingersnap cookie crum bs
- 1/4 c. Powdered sugar
- 6 Tbsp. Butter melted
- 1/2 tsp Grnd cinnamon
- 2 x Large eggs
- 1 x (16-ounce) can pumpkin
- 1/2 c. Brown sugar
- 1/4 c. Granulated sugar
- 1/4 tsp Salt
- 1 tsp Grnd ginger
- 1Â 1/2 tsp Grnd cinnamon
- 1/4 tsp Grnd cloves
- 1 c. Evaporated lowfat milk
- 1/3 c. Lowfat milk
Direcciones
- 1. To prepare the crust: Prepare the crumbs in a food processor and transfer to a bowl. With a fork, fold in the powdered sugar, butter and cinnamon. Spray a 9-inch pie pan with a nonstick cooking spray and press the crumb crust into the pan. Bake in a preheated 325-degree oven 5 min. Cool10 min on a rack.
- 2. To prepare the filling: In a large bowl whisk the Large eggs lightly to break up. Add in the pumpkin, sugars, salt, ginger, cinnamon, cloves, evaporated lowfat milk and lowfat milk. Mix well till smooth but don't overbeat.
- 3. Pour the filling into the crust and bake in a preheated 350-degree oven about 45 min, or possibly till set. Cold on a rack. Chill the pie and bring out of refrigeration 1 hour before serving. (Serve the pie with whipped cream if you like.) Data per serving: Calories 260, Protein 4g, Fat
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 109g | |
| Recipe makes 8 servings | |
| Calories 239 | |
| Calories from Fat 109 | 46% |
| Total Fat 12.4g | 16% |
| Saturated Fat 7.38g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 85mg | 28% |
| Sodium 194mg | 8% |
| Potassium 224mg | 6% |
| Total Carbs 29.29g | 8% |
| Dietary Fiber 0.5g | 2% |
| Sugars 27.35g | 18% |
| Protein 4.4g | 7% |
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