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No one will believe that
it's light...
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1 cup |
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crushed
gingersnaps (about 16 gingersnaps) |
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¾ cup + 2
T. |
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granulated
sugar, divided |
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16 ounce |
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can pure
pumpkin puree |
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2 tsp |
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grated fresh
ginger root |
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¾ tsp |
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Chinese
5-spice powder |
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½ tsp |
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salt |
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½ cup |
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nonfat egg
substitute (or 2 eggs) |
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1½ cups |
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nonfat milk |
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1 |
Preheat oven to
425°F. |
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2 |
Combine gingersnaps
and 2 T. sugar in bowl. Pat mixture onto bottom and
sides of 9-inch pie plate, lightly greased or sprayed
with nonstick cooking spray. Set aside. |
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3 |
Combine pumpkin,
remaining ¾ cup sugar, ginger, 5-spice powder and salt
in bowl until blended. Stir in egg substitute until
blended. Stir in milk. Carefully pour into prepared
crust. |
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4 |
Bake at 425 for 15
minutes. Reduce heat to 350°F. and continue to bake 40
to 50 minutes or until knife inserted in center comes
out clean. Cool. |
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Servings: 8 |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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184.66 |
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Calories From Fat (10%) |
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18.92 |
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% Daily Value |
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Total Fat
2.11g |
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3% |
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Saturated Fat 0.59g |
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3% |
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Cholesterol
1.08mg |
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0% |
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Sodium
286.95mg |
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12% |
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Potassium
292.23mg |
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8% |
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Carbohydrates
37.93g |
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13% |
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Dietary Fiber 1.99g |
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8% |
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Sugar 27.10g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
35.94g |
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Protein
4.86g |
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10% |
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WW Points 3.5 |
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Cooking Tips |
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*You can sub pumpkin pie
spice for the 5-spice powder if you'd like. |
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*Watch the crust- if it's
browning too quickly, tent some foil over the pie. |
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Recipe Source |
| "Peeps"
CLBB |