Light Pumpkin Pie Recipe

In honor of Turkey Day here is a slightly healthier Pumpkin Pie recipe......

Pumpkin is a great source of beta-carotene and has fiber too! It has some sugar in it but less than other recipes.....


Best Light Pumpkin Pie
Ingredients:

16 ginger snap cookies
16 oz can of pumpkin (not pumpkin pie filling)
1/2 cup egg whites or egg white substitute
1/3 cup sugar
1 1/2 cups evaporated skim milk
2 tsps pumpkin pie spice
1/3 cup Splenda

Directions:

Preheat oven to 350F (325F if fan/convection.
Grind ginger snaps in a food processor or in a plasic bag with a rolling pin to fine crumbs.
Spray a glass pie plate with cooking spray and pat crumbs into the bottom of the pan.
Mix the remaining ingredients in a medium bowl and pour into the crust.
Bake until a skewer inserted in the center comes out clean (about 45 mins).

Refrigerate until ready to serve. Slice into 8 wedges and serve with low fat cool whip.

BTW.....this comes in at 151 calories per slice and nearly 3 grams of fiber. 1.6 grams of fat. Compare that to regular pumpkin pie (250 calories, 1 gram fiber, 24 grams of fat).

Enjoy!