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Best Light Pumpkin Pie

Serves 8 | Serving Size:
Total Time: 60 min | Prep: 15 min | Cook: 45 min
This light pumpkin pie may taste even better than the original!

16 pieces of ginger snap cookies
1 16-ounce can pumpkin
1/2 cup egg whites
1/3 cup sugar
1-1/2 cups evaporated skim milk
2 teaspoons pumpkin pie spice
1/3 cup Splenda
Preheat oven to 350°F.

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 bowl and pour into the crust.

Bake until knife comes out clean from center, about 45 minutes.

Refrigerate and slice into 8 wedges.
Chef's Tips:
Optional: serve each wedge with fat-free whipped cream.

Allergens: Milk, Egg
* Reported allergens are based on listed ingredients in the recipe. If you are purchasing commercially packaged products such as pie crusts, cereal, or pasta, you need to read the label for additional allergen information.

© Food and Health Communications
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Nutrition Facts
Serving Size
Servings Per Batch 8
Amount Per Serving
Calories 130 Calories from Fat 13
% Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 123mg 5%
Total Carbohydrate 26g 8%
Dietary Fiber 0g 1%
Sugars 17g
Protein 4g 8%
Vitamin A 21% • Vitamin C 1%
Calcium 7% • Iron 5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.