Pumpkin Pie
Yield: 8 servings
Ingredients:
- 1 ½ cups nonfat graham cracker crumbs
- 2 tablespoons honey
- 1 tablespoon applesauce
- 2 cups canned pumpkin puree
- 1 ½ cups evaporated skim milk
- ½ cup brown sugar, firmly packed
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- Pinch of ground cloves
- 3 egg whites
Directions:
- Preheat oven to 350 degres.
- Combine graham cracker crumbs, honey, and applesauce for crust. Pat into a 9-inch pie pan.
- Bake for 10 minutes. Set aside to cool.
- When crust is cool, mix pumpkin, milk, sugar, cinnamon, ginger, nutmeg, cloves, and egg whites in a bowl.
- Transfer pie filling to crumb crust. Bake for 1 hour at 350 degrees or until a wooden pick inserted in the center of the pie comes out clean.
- Cut into 8 pieces.
Calories Per Serving: 157
Nutrional Value
Fat: 0.2g
Cholesterol: 2 mg
Protein: 6g
Carbohydrates: 34 g
Dietary Fiber: 0g
Sodium: 112 m