Pumpkin Pie

PUMPKIN PIE 

Healthier Makeover by: Tanya Zuckerbrot, M.S., R.D., a Miami-based nutritionist and author of The F-Factor Diet. (www.ffactordiet.com)  

Ingredients:

1 cup ginger snaps

1 (16-ounce) can pumpkin

½ cup egg whites (about 4)

½ cup sugar or 3½ teaspoons sugar replacement (saves an additional 48 calories per slice)

2 teaspoons pumpkin pie spice (cinnamon, ginger, cloves)

1 (12-ounce) can evaporated skim milk 

Directions:

Preheat oven to 350 degrees.

Grind cookies in a food processor.

Lightly spray a 9-inch glass pie pan with vegetable cooking spray. Pat cookie crumbs into the pan evenly.

Combine all remaining ingredients in a medium mixing bowl. Pour into crust and bake about 45 minutes or until knife inserted in center comes out clean.

Refrigerate until ready to serve.

Traditional: (per serving: 1/8 of a 9-inch pie, 5 ounces) 277 calories 
Healthier Makeover: (per serving: 1/8 of a 9-inch pie, 5 ounces) 165 calories, 1.5 grams fat, 0.5 grams saturated fat, 170 milligrams sodium, 32 grams carbohydrate, 6 grams protein, 2 grams dietary fiber 
Saving: 112 calories 
Serves: 8