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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 |
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"Peeps" CLBB |
