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Pumpkin Pie
1 1/2 cups fat free cookies, ground into
fine crumbs
3 egg whites, lightly beaten
1 16 oz. can solid pack pumpkin
1/2 cup maple syrup
1 1/4 tsp. cinnamon |
1/4 tsp. ginger
1/4 tsp. cloves
dash nutmeg
1 Tbsp. arrowroot
1 1/2 cups (12 fl oz. can) evaporated skim milk |
Preheat oven to 425° F.
Moisten fingers with water and press cookie crumbs over
bottom and sides of a 10 in class pie pan. Chill while preparing remaining
ingredients.
Combine egg whites, pumpkin, maple syrup, spices, arrowroot
and evaporated milk in a large
bowl, and mix until well blended. Pour mixture into prepared
pie pan and smooth top with spatula.
Bake for 15 minutes, reduce temperature to 325° F.
and bake an additional 40-50 minutes or
until knife inserted near center comes out clean. Serve
warm or at room temperature.
Yields 8 servings.
Calories: 216, Fat: 0.4 gr., %CFF: 2%, Chol: 1.6 mg, Sod:
107 mg,
Dietary Fiber: 2 gr.
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