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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%)
Yield: 8 (1.00 serving)

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.

Total Preparation & Cooking Time: 60 min. (15 Prep, 45 Cook)

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