Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Canned pumpkin

  2. 3/4 cup 177ml Evaporated skim milk

  3. 1/2 cup 118ml Applesauce - natural, unsweetened

  4. 1/4 cup 49g / 1.7oz Sugar

  5. 1/4 cup 82g / 2.9oz Reduced-calorie maple syrup

  6. 3 Egg whites

  7. 2 teaspoons 10ml Cornstarch

  8. 1 1/2 teaspoons 7 1/2ml Pumpkin pie spices

  9. 1 1/2 cups 219g / 7.7oz Gingersnap cookie crumbs

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Combine first eight ingredients in a large bowl. Beat at medium speed with a mixer. Coat a 9-inch pie platter with vegetable spray; line with crumbled gingersnap crumbs and pour mixture into the crust. Bake at 400F15 minutes; then reduce to 350Fand bake an additional 20 minutes or until a toothpick inserted comes out clean. Sprinkle with additional cookie crumbs, and serve with reduced fat whipped cream of fat-free frozen yogurt.


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