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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Tip: In a piecrust, apple juice can replace some of the butter. Ingredients:
1 1/2 cups graham cracker crumbs |
2 tbsp apple juice |
2 tbsp butter, melted |
2 cups canned pumpkin |
1 egg yolk |
2 large egg whites |
1/3 cup orange juice |
1/3 cup honey |
1 tsp cinnamon |
1/2 tsp ground ginger |
1/4 tsp allspice |
Directions:
1. Heat oven to 350°F. Lightly coat a 9 pie plate or tin with vegetable spray. In a medium bowl, mix together crumbs, juice and butter until moistened. Press mixture evenly into bottom and sides of pie plate. Bake 15 minutes, until golden. Cool. Place filling ingredients in a food processor (or use an electric mixer) and pulse a few times until just blended and smooth. Pour filling into cooled pie shell. Bake 1 hour or until a knife inserted in the middle comes out clean. Serve warm, with or without a dollop of whipped cream.
2. Nutritional analysis per serving (without whipped cream): 147 calories, 5 g fat (2.5 g saturated fat), 23 g carbohydrates, 2.5 g protein Nutritional analysis provided by Self
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