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Meal Type
Season
Low Fat
 
Low Sodium
 
Low Calorie
 
Quick and Easy
 
Kid Friendly
 
Title
Ingredient
No. of Ingredients
Cook Time
Prep Time
Rating


  


Nutrition Facts

Serving Size (1/8 pie)

Servings Per Container


Amount per Serving


Calories 180 Calories from Fat 22.5


% Daily Value*


Total Fat 2.5g 3.8%


Saturated Fat 1g 5%


Trans Fat 0g


Cholesterol 0mg 0%


Sodium 170mg 7.4%


Total Carbohydrate 34g 11.3%


Dietary Fiber 2g 8%


Sugars 25g


Protein 7g


Vitamin A 190% Vitamin C 6%


Calcium 15% Iron 10%


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:


  Calories 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 · Carbohydrate 4 · Protein 4

Photo submitted by Barbara Abo




Total Servings (Yield): 1 (9-inch) pie, 8 servings

Serving Size: 1/8 pie

This lighter version of traditional pumpkin pie saves you much of the calories and fat of the traditional version and tastes the same!


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Ingredients:

  • 1 cup ginger snap cookies
  • 1/2 cup egg whites (about 4)
  • 16 ounces can pumpkin
  • 1/2 cup sugar
  • 2 teaspoons pumpkin pie spice (cinnamon, ginger, cloves)
  • 12 ounces can evaporated skim milk

Directions:

  1. Preheat the oven to 350 degrees.
  2. Grind the cookies in a food processor. Lightly spray a 9" glass pie pan with vegetable cooking spray. Pat the cookie crumbs into the pan evenly.
  3. Mix the rest of the ingredients in a medium-sized mixing bowl. Pour into the crust and bake until knife inserted in center comes out clean, about 45 minutes.
  4. Store in the refrigerator. Allow to cool and slice in 8 wedges.

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Equipment List:



  • 9-inch glass pie pan
  • food processor
  • measuring cup
  • medium mixing bowl

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