Light Pumpkin Pie

By WEEK Reporter




25 gingersnaps

Cooking spray

16 oz. can 100% pumpkin

4 egg whites

½ cup sugar

12 oz. can of evaporated skim milk

Pinch each of cinnamon, nutmeg, ginger and cloves



Preheat oven to 350 degrees Fahrenheit.  Grind cookies in a food processor.  Lightly spray a 9 or 10” pie pan with cooking spray and press cookies crumbs evenly on bottom and sides.  Whisk the rest of the ingredients together in a medium mixing bowl until egg whites are combined thoroughly.  Pour into crust and bake until knife comes out clean, approximately 45 minutes.  Keep refrigerated.  Serve with light whipped topping.

Nutrition Information

Serves 8

Calories:  165

Fat: 1.5 g

Saturated fat: 0.5 g

Sodium: 170 mg

Carbohydrate: 32 g

Fiber: 2 g

Protein: 6 g


Save yourself 100 calories this Thanksgiving with a pumpkin pie that is light on the waistline but doesn’t compromise on flavor.