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Ingredientes
- Â Â For the Crust
- 1 c. all-purpose flour
- 1/8 tsp salt
- 3 Tbsp. vegetable shortening
- 3 Tbsp. ice water plus
- 1 tsp ice water
- 1 tsp lemon juice
- 1Â 1/2 c. mashed cooked pumpkin
- 1 c. fat-free lowfat sour cream
- 1/4 c. maple syrup
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/2 tsp grnd ginger
- 1/4 tsp nutmeg
- 1/8 tsp grnd cloves
- 1/4 c. Just Whites
- 3/4 c. hot water
- 3/4 c. sugar
Direcciones
- Preheat oven to 425F.
- To prepare pie crust, combine flour and salt in a bowl; cut in shortening with a pastry blender till small balls are formed.
- Combine ice water and lemon juice and gradually sprinkle on flour mix, tossing with a fork till moistened.
- Gently press into a 13-inch circle on a surface covered with plastic wrap.
- Refrigeratein freezer for 5 - 10 min.
- Trim excess dough to fit into a 9-inch pie plate. Flute the edges and set aside.
- Mix pumpkin, lowfat sour cream, syrup and spices till well blended in a large bowl.
- Whip Just Whites in a separate bowl with hot water while gradually adding sugar, till soft peaks form. (For a less fluffy, more traditional pie filling, only whip till foamy).
- Fold Just Whites mix into pumpkin mix till well blended. Pour into pie shell and bake for 15 min at 425F, then reduce the heat to 350F and bake for an additional 45 min, or possibly till knife comes out clean.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 156g | |
| Recipe makes 6 servings | |
| Calories 347 | |
| Calories from Fat 127 | 37% |
| Total Fat 14.43g | 18% |
| Saturated Fat 6.13g | 25% |
| Trans Fat 2.14g | |
| Cholesterol 20mg | 7% |
| Sodium 179mg | 7% |
| Potassium 179mg | 5% |
| Total Carbs 52.87g | 14% |
| Dietary Fiber 0.9g | 3% |
| Sugars 34.67g | 23% |
| Protein 3.19g | 5% |
