Pumpkin Pie Best Light ... Click Here for Printable Version
Pumpkin Pie Best Light| Nutrition Information | |
| Calories | 165 |
| Total Fat | 1.5g |
| Saturated Fat | 0.5g |
| Trans Fat | 0g |
| Cholesterol | 1mg |
| Sodium | 170mg |
| Carbohydrates | 32g |
| Dietary Fiber | 2g |
| Sugars | 18g |
| Protein | 6g |
| Vitamin A | 8406.4iu (168%) |
| Vitamin C | 2mg (3%) |
| Calcium | 154mg (15%) |
| Iron | 1.2mg (6%) |
16 pieces of ginger snap cookies
16 ounce can pumpkin
1/2 cup egg whites
1/3 cup sugar
1 1/2 cup evaporated skim milk
2 teaspoons pumpkin pie spice
1/3 cup Splenda
Preheat oven to 350 degrees. Grind ginger snaps in food processor. Lightly spray a glass pie pan with cooking spray. Pat cookie crumbs into the bottom of the pan evenly.
Mix the rest of the ingredients in a medium sized bowl and pour into the crust. Bake until knife comes out clean from center, about 45 minutes. Refrigerate and slice in 8 wedges.
Optional: serve each wedge with fat free whipped cream.
Servings:
8 (1.00 serving)
Diabetic Exchanges:
Bread & Starch: 2.0
Total Preparation & Cooking Time: 60 min. (15 Prep, 45 Cook)
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