Pumpkin Pie With Ginger Cookie Crust
Serving Size : 8
Ingredients for prepare Pumpkin Pie With Ginger Cookie Crust
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | cup | canned pumpkin |
| 3/4 | cup | evaporated skim milk |
| 1/2 | cup | applesauce, natural - unsweetened |
| 1/4 | cup | sugar |
| 1/4 | cup | reduced-calorie maple syrup |
| 3 | | egg whites |
| 2 | teaspoons | cornstarch |
| 1 1/2 | teaspoons | pumpkin pie spices |
| 1 1/2 | cups | gingersnap cookie crumbs |
recipe Pumpkin Pie With Ginger Cookie Crust
Combine first eight ingredients in a large bowl. Beat
pumpkin pie recipes by raechal ray
at medium speed with a mixer. Coat a 9-inch pie plater with
rhubarb pie recipe
vegetable spray; line with crumbled gingersnap crumbs and pour mixture into the
cheeseburger pie recipe
crust. Bake at 400 degrees 15 minutes; then reduce to 350 degrees and bake an additional 20 minutes
meat pie recipes
or until a toothpick inserted comes out clean. Sprinkle with additional cookie crumbs, and
cheeseburger pie recipe
serve with reduced fat whipped cream of fat-free frozen yogurt. By "Lloyd
peach pie recipes
A. Carver" on Jan 5, 1996
..:: 