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Pumpkin Pie

November 9, 2009 by Dale Benedict  
Filed under Recipes

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PUMPKIN PIE 

Healthier Makeover by: Tanya Zuckerbrot, M.S., R.D., a Miami-based nutritionist and author of The F-Factor Diet. (www.ffactordiet.com)  

Ingredients:

  • 1 cup ginger snaps
  • 1 (16-ounce) can pumpkin
  • ½ cup egg whites (about 4)
  • ½ cup sugar or 3½ teaspoons sugar replacement (saves an additional 48 calories per slice)
  • 2 teaspoons pumpkin pie spice (cinnamon, ginger, cloves)
  • 1 (12-ounce) can evaporated skim milk 

    Directions:
  • Preheat oven to 350 degrees.
  • Grind cookies in a food processor.
  • Lightly spray a 9-inch glass pie pan with vegetable cooking spray. Pat cookie crumbs into the pan evenly.
  • Combine all remaining ingredients in a medium mixing bowl. Pour into crust and bake about 45 minutes or until knife inserted in center comes out clean.
  • Refrigerate until ready to serve.

    • Traditional: (per serving: 1/8 of a 9-inch pie, 5 ounces) 277 calories 
    Healthier Makeover: (per serving: 1/8 of a 9-inch pie, 5 ounces) 165 calories, 1.5 grams fat, 0.5 grams saturated fat, 170 milligrams sodium, 32 grams carbohydrate, 6 grams protein, 2 grams dietary fiber 
    Saving: 112 calories 
    Serves: 8


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