Healthy Recipes From Fit City
The Best Light Pumpkin Pie
| 1 cup | ginger snaps |
| 16 oz. can | pumpkin |
| 1/2 cup | egg whites (about 4) |
| 1/2 cup | sugar |
| 2 tsp. | pumpkin pie space (mixture of cinnamon, ginger and cloves) |
| 12 oz. can | evaporated skim milk |
Pre-heart the over to 350 degrees.
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.
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.
Store in the refrigerator.
This recipe saves 151 calories and 12 grams
of fat per slice from the traditional version.
Submitted by Linda Farr, dietitian and Fit City volunteer