Integrative Medicine - The Best Light Pumpkin Pie
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Serves 8
Ingredients
1 cup ginger snaps (about 16 cookies)
1 can (16-ounce) pumpkin
½ cup egg whites (about 4)
½ cup sugar or 1/3 cup agave nectar
2 teaspoons pumpkin pie spice (or 1 ¼ teaspoons cinnamon, ½ teaspoon ginger, ¼ teaspoon
cloves)
1 can (12-ounce) evaporated nonfat milk
Cooking spray
Directions
Preheat the oven to 350°F. Grind the cookies in a food processor. Lightly spray a 9-inch glass pie pan with cooking spray. Pat the cookie crumbs into the bottom of the pan evenly. Mix the rest of the ingredients in a medium-sized mixing bowl. Pour into the crust and bake until a knife inserted in the center comes out clean, about 45 minutes. Store in the refrigerator until ready to serve.
Nutritional Information per Serving
Calories: 165
Protein: 6 grams
Carbohydrate: 32 grams
Fat: 2 grams
Cholesterol: 2 mg
Fiber: 2 grams
Sodium: 170 mg
Source: Adapted from www.foodandhealth.com