Pumpkin Pie
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 1 tsp cinnamon
- 1 1/2 cups graham cracker crumbs
- 1/3 cup honey
- 2 large egg whites
- 1/2 tsp ground ginger
- 1 egg yolk
- 1/3 cup orange juice
- 1/4 tsp allspice
Preparation Heat oven to 350°F. Lightly coat a 9" pie plate or tin with vegetable spray. In a medium bowl, mix together crumbs, juice and butter until moistened. Press mixture evenly into bottom and sides of pie plate. Bake 15 minutes, until golden. Cool. Place filling ingredients in a food processor (or use an electric mixer) and pulse a few times until just blended and smooth. Pour filling into cooled pie shell. Bake 1 hour or until a knife inserted in the middle comes out clean. Serve warm, with or without a dollop of whipped cream. Nutritional analysis per serving (without whipped cream): 147 calories, 5 g fat (2.5 g saturated fat), 23 g carbohydrates, 2.5 g protein Nutritional analysis provided by Self
Preparation Heat oven to 350°F. Lightly coat a 9" pie plate or tin with vegetable spray. In a medium bowl, mix together crumbs, juice and butter until moistened. Press mixture evenly into bottom and sides of pie plate. Bake 15 minutes, until golden. Cool. Place filling ingredients in a food processor (or use an electric mixer) and pulse a few times until just blended and smooth. Pour filling into cooled pie shell. Bake 1 hour or until a knife inserted in the middle comes out clean. Serve warm, with or without a dollop of whipped cream. Nutritional analysis per serving (without whipped cream): 147 calories, 5 g fat (2.5 g saturated fat), 23 g carbohydrates, 2.5 g protein Nutritional analysis provided by Self
