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Lighter Libby's Pure Pumpkin Pie with Cinnamon and Ginger

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Lighter Libby's Pure Pumpkin Pie with Cinnamon and Ginger

 

 

 

 

Ingredients:

  • 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
  • 3/4 cup granulated sugar
  • 1 Tbsp. cornstarch
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/2 tsp. salt
  • 2 large egg whites
  • 1 can (15 oz.) Libby's 100% Pure Pumpkin
  • 1 can (12 oz.) Nestle Carnation Evaporated Fat Free Milk
  • Light whipped cream (optional)

Directions:

  1. Preheat oven to 425 degrees.
  2. Mix sugar, cornstarch, cinnamon, ginger, and salt in small bowl.
  3. Beat egg whites lightly in large bowl. Stir in pumpkin and sugar mix.
  4. Gradually stir in evaporated milk.
  5. Pour into pie shell.
  6. Bake in preheated oven for 15 minutes.
  7. Reduce temperature to 350 degrees, bake for additional 30-40 minutes or until knife inserted near center comes out clean.
  8. Cool on wire rack for 2 hours.
  9. Garnish with light whipped cream, if desired. Serve immediately or refrigerate. (Do not freeze as this will cause filling to separate from crust.)

Note: Skip the pie crust to save approximately 140 calories, 9 g total fat, 3 g saturated fat, and 13 g carbohydrates.

Nutritional Analysis:
Calories: 250
Fat: 7 g
Saturated Fat: 2.5 g
Protein: 6 g
Sodium: 360 mg
Fiber: 2 g
Carbohydrates: 42 g
Cholesterol: 0 g

Recipe provided by Cooper Clinic Nutrition Services