Pumpkin Pie With Ginger Cookie Crust

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Servings: 8 Difficulty: Intermediate
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International-style sweet and satisfying dessert that brings home-style flavor to your table
Pumpkin Pie With Ginger Cookie Crust recipe image
Pumpkin Pie With Ginger Cookie Crust recipe image
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Pumpkin Pie With Ginger Cookie Crust

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 8 Calories: 46.5

Description

This International dessert features Canned pumpkin, Evaporated skim milk, Applesauce, natural, . The flavors come together beautifully. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. unsweetened 1/4 c Sugar 1/4 c Reduced-calorie maple syrup 3 Egg whites 2 ts Cornstarch 1 1/2 ts Pumpkin pie spices 1 1/2 c Gingersnap cookie crumbs
  2. Combine first eight ingredients in a large bowl.
  3. Beat at medium speed with a mixer.
  4. Coat a 9-inch pie plater with vegetable spray;
  5. line with crumbled gingersnap crumbs and
  6. pour mixture into the crust.
  7. Bake at 400 degrees 15 minutes; then
  8. reduce to 350 degrees and
  9. bake an additional 20 minutes or until a toothpick inserted comes out clean.
  10. Sprinkle with additional cookie crumbs, and
  11. serve with reduced fat whipped
  12. cream of fat-free frozen yogurt

Nutrition Facts

Servings 8

Amount Per Serving
Calories 46.5kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 19.8mg1%
Total Carbohydrate 10.4g4%
Dietary Fiber 1.0g4%
Sugars 6.9g
Protein 2.2g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: applesauce, baking, canned, cookie, crust, dessert, evaporated, ginger, international, low-fat, milk, natural, pie, pumpkin, skim, title, vegetarian, with
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