Peckkale

Light Pumpkin Pie

This pumpkin pie saves 100 calories per slice from the traditional version and it tastes identical!

1 cup ginger snaps (about 16 cookies)
16 oz can pumpkin
1/2 cup egg whites (about 4)
1/2 cup sugar (1/3 cup sugar and 1/3 cup Splenda)
2 tsp pumpkin pie spice (1.25 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp cloves)
12 oz can evaporated skim milk

Preheat the 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 bottom of the pan evenly. 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. Store in the refrigerator.

Allow to cool and slice in 8 wedges. Optional: serve each wedge with fat free whipped cream.

Serves 8. Each slice:
165 calories,
1.5 g fat,
0.5 g saturated fat,
1.5 mg cholesterol,
170 mg sodium,
32 g carbohydrate,
2 g fiber,
6 g protein
Diabetic exchange: 2 bread.

Pumpkin Pie Calorie Facts:
# Store-bought pumpkin pie: About 260-290 calories per slice
# Use a traditional pie crust in place of ginger snaps for this recipe: Increase from 165 calories to 220 calories per slice
# Use 1/3 cup sugar and 1/3 cup Splenda in place of 1/2 cup sugar for this recipe: Decrease from 165 to 150 calories per slice
# Cut this pie in 6 instead of 8: Increase to 202 calories per slice
# Cut this pie in 10 instead of 8: Decrease to 120 calories per slice
# Add light whipped cream from the can: 15 calories per 2 tablespoons

__________________
06-17-05 Lap-ROUX-EN-Y
BMI 41.1 / 21.9 /24
224/219/120 /131 -104 lbs ...... 11 lb Below Goal.... Made Goal on April 21. 10 Months and 4 Days post-op!
consultation/pre-op/current/goal



COFFEE, CHOCOLATE, MEN...SOME THINGS ARE JUST BETTER RICH!



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