Pumpkin Pie With Ginger Cookie Crust Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Canned pumpkin,
3/4 cup: Evaporated skim milk,
1/2 cup: Applesauce, natural, unsweetened
1/4 cup: Sugar,
1/4 cup: Reduced-calorie maple syrup,
3: Egg whites,
2 tsp: Cornstarch,
1 1/2 tsp: Pumpkin pie spices,
1 1/2 cup: Gingersnap cookie crumbs,
Directions:
Combine first eight ingredients in a large bowl. Beat at medium
speed with a mixer. Coat a 9-inch pie plater with vegetable spray;
line with crumbled gingersnap crumbs and pour mixture into the crust.
Bake at 400 degrees 15 minutes; then reduce to 350 degrees and 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.
Source from luhu.jp
speed with a mixer. Coat a 9-inch pie plater with vegetable spray;
line with crumbled gingersnap crumbs and pour mixture into the crust.
Bake at 400 degrees 15 minutes; then reduce to 350 degrees and 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.
Source from luhu.jp