Healthy Eating: Pumpkin Pie in a Snap |

Healthy Eating: Pumpkin Pie in a Snap

Pumpkin Pie in a Snap


2 cups crumbled gingersnap cookies

1 egg white

1 (16-ounce) can pumpkin

1 (12-ounce) can evaporated skim milk

½ cup egg whites (about 4 whites)

½ cup sugar

1 tablespoon pumpkin pie spice


Pour the crumbled gingersnap cookies into a blender or food processor container. Pulse until finely ground. Add 1 egg white. Pulse until combined. Press the crumb mixture using the back of a spoon over the bottom and up the side of a 9-inch glass pie plate sprayed with nonstick cooking spray.

Whisk the pumpkin, evaporated skim milk, ½ cup egg whites, sugar and pumpkin pie spice in a bowl until blended. Spoon into the prepared pie plate; bake at 350 degrees for 35 to45 minutes or until a wooden pick inserted in the center comes out clean.

Yield: 8 servings

Nutrients per serving: Calories 221; Protein 8 grams; Carbohydrates 42 grams; Total fat 3 grams

From: “Simply Colorado Too!” cookbook, Colorado Dietetic Association

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