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NO GUILT PUMPKIN PIE by Eldon Pico, Chef: Kiana's Fit Cooking
1 1/2 cups plain fat-free cookies, ground into fine crumbs
3 egg whites, lightly beaten
1 16-oz can solid pack pumpkin
1/2 cup maple syrup
1 1/4 t cinnamon
1/4 t ginger
1/4 t cloves
dash nutmeg
1 T arrowroot
1 1/2 cups (12-fl oz can) evaporated skim milk
Preheat oven to 425 degrees F. Moisten fingers with water and press cookie crumbs over bottom and sides of a 10-in class pie pan. Chill while preparing remaining ingredients. Combine egg whites, pumpkin, maple syrup, spices, arrowroot and evaporated milk in a large bowl, and mix until well blended.
Pour mixture into prepared pie pan and smooth top with spatula. Bake for 15 minutes, reduce temperature to 325 degrees F and bake an additional 40-50 minutes or until knife inserted near center comes out clean. Serve warm or at room temperature. Yields 8 servings.
Calories: 216, Fat: 0.4 gr, %CFF: 2%, Chol: 1.6 mg, Sod: 107 mg,
Dietary Fiber: 2 gr. (per Serving)
*Kiana's Tip: Try using low sugar graham crackers or NO sugar cookies found at any major health food stores.
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