Pumpkin Pie with STEVIVA BLEND
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
32 Anna's ginger cookies1/4 cup unsalted butter, melted2 cups of canned pumpkin (16 oz can)4 egg whites1/3 cup STEVIVA BLEND1 tsp ground cinnamon1/2 tsp ground ginger1/4 tsp ground nutmeg1/4 tsp ground cloves1 can evaporated skim milk (12 oz)
Preheat the oven to 350°. Grind the cookies in a food processor. In a bowl andd butter and mix lightly. Lightly spray a 9" glass pie pan with vegetable cooking spray. Pat the cookie crumbs into the bottom of the pan evenly. Mix the rest of the ingredients in a medium-sized mixing bowl. Pour into the crust and bake until knife inserted in center comes out clean, about 45 minutes. Store in the refrigerator.
Allow to cool and slice in 8 wedges.
Optional: serve each wedge with fat free whipped cream.
Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user HAWGWILD1.
Allow to cool and slice in 8 wedges.
Optional: serve each wedge with fat free whipped cream.
Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user HAWGWILD1.
Nutritional Info Amount Per Serving
- Calories: 207.7
- Total Fat: 11.1 g
- Cholesterol: 15.5 mg
- Sodium: 163.6 mg
- Total Carbs: 22.7 g
- Dietary Fiber: 3.7 g
- Protein: 6.1 g
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