Gingersnap Pumpkin Pie Recipe

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Ingredients

Count

Nutrition

107

Calories

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Ingredients:

Serving

1 3/4 cups gingersnap crumbs (43 cookies, finely crushed)
2 1/2 tbsp reduced-calorie stick margarine, melted
2 tbsp granulated sugar
cooking spray
1 1/2 cups fresh or canned pumpkin puree
3/4 cup packed brown sugar
1 tbsp cornstarch
1 tsp ground cinnamon
1 tsp vanilla extract
1/4 tsp salt
1/4 tsp ground nutmeg
2 large egg whites
1 large egg
1 (12-oz) can evaporated skim milk

Directions:

Preheat oven to 325°.
Combine first 3 ingredients in a bowl; toss with a fork until moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 325° for 5 minutes; cool on a wire rack.
Combine pumpkin and remaining ingredients in a bowl. Pour into prepared crust. Bake at 325° for 1 hour or until a knife inserted in center comes out clean. Cool on a wire rack.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	107.27 Kcal (449 kJ)
Calories from fat	20.45 Kcal
		% Daily Value*
Total Fat	2.27g	3%
Cholesterol	21.14mg	7%
Sodium	103.96mg	4%
Potassium	47.8mg	1%
Total Carbs	20.39g	7%
Sugars	18.84g	75%
Dietary Fiber	0.16g	1%
Protein	1.54g	3%
Vitamin C	0.4mg	1%
Iron	0.3mg	2%
Calcium	26.8mg	3%

Amount Per 100 g
Calories	144.71 Kcal (606 kJ)
Calories from fat	27.59 Kcal
		% Daily Value*
Total Fat	3.07g	3%
Cholesterol	28.52mg	7%
Sodium	140.23mg	4%
Potassium	64.47mg	1%
Total Carbs	27.5g	7%
Sugars	25.41g	75%
Dietary Fiber	0.21g	1%
Protein	2.07g	3%
Vitamin C	0.5mg	1%
Iron	0.4mg	2%
Calcium	36.1mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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