• 1 cup ginger snaps
  • 16 ounces canned pumpkin
  • 1/2 cup egg whites
  • 1/2 cup sugar
  • 2 teaspoons pumpkin pie spice
  • 12 ounce can evaporated skim milk

Directions:

1. Preheat oven to 350. Grind the cookies in a food processor. Lightly spray a 9″ glass pie pan with vegetable cooking spray. Pat the cookie crumbs into the pan evenly.

2. Mix the rest of the ingredients in a medium-sized mixing bowl. Pour into the crust and bake until knife inserted in center comes out clean, about 45 minutes.

3. Store in the refrigerator. Allow to cool and slice in 8 wedges.

Tips:

Tis’ the season to indulge in pumpkin! The fall vegetable is low in fat and calories, but high in the vitamins A and C. Pumpkin is also high in fiber, which aids digestion and contributes to a healthy heart. Try this: Heat 1 cup canned pumpkin with a drizzle of honey and a sprinkling of cinnamon, cardamom, and nutmeg for a healthy snack. Add the mixture to one serving of instant oatmeal for a complete and filling breakfast.

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