I love when fall comes. The leaves changing, getting warmer clothes out of storage, the cool mornings, by this time of the year I am done with summer and can’t wait for fall! This started me thinking about all the foods of fall. Soups, stews, pumpkin, squashes, etc… I came across this recipe at www.mealsmatter.org and I liked this recipe because the crust was ground up ginger snaps! I love ginger snaps.
- 1 cup Ginger snaps
- 16 oz. canned pumpkin
- 4 egg whites
- 1/2 cup sugar
- 2 tsp. pumpkin pie spice
- 12 oz. can evaporated skim milk
Preheat oven to 350 degrees. Grind the cookies in a food processor and press them in a 9 inch pie pan coated with cooking spray. (If you don’t have a pie pan, you can buy an aluminum one at the grocery store pretty cheap!). Mix the rest of the ingredients and pour into the crust and bake until a toothpick comes out clean, about 45 minutes. It serves 8. Each serving is 165 calories, 1.5 grams fat and 2 grams of fiber. This won’t hurt anyone’s healthy eating plan!
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