I simply adore this recipe. I found it on the BB last year, posted by Peeps. The bonus is that it's light, but there is absolutely no compromise on the flavor, since the gorgeous spices and the gingersnap crust add so much character. I made it 3 times last year during the holidays and I can't wait to make it again- no one believes that it's light!
POSTED BY PEEPS OCT 2001
Here you go! I've made it many many times and its fantastic. I did find that I had better luck with it in a metal pan than in a glass pan - don't know why, that's just what I noticed. I usually use ground ginger if I don't have fresh and pumpkin pie spice for the 5-spice but I'll post it as written.
1 cup crushed gingersnaps (about 16 gingersnaps)
3/4 cup plus 2 tablespoons sugar
1 (16 ounce) can pumpkin
2 teaspoons grated ginger root
3/4 teaspoon Chinese 5-spice powder
1/2 teaspoon salt
1/2 cup nonfat egg substitute (or 2 eggs)
1 1/2 cups nonfat milk
Combine gingersnaps and 2 tablespoons sugar in bowl. Pat mixture onto bottom and sides of 9-inch pie plate, lightly greased or sprayed with low-fat nonstick cooking spray. Set aside.
Combine pumpkin, remaining 3/4 cup sugar, ginger, 5-spice powder and salt in bowl until blended. Sitr in egg substitute until blended. Stir in milk. Carefully pour into prepared crust.
Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and continue to bake 40 to 50 minutes or until knife inserted in center comes out clean. Cool.
Makes 8 servings.
Each serving contains: 151 calories, 226 mg sodium, 5 mg cholesterol, 1 gram fat, 32 grams carbohydrates, 4 grams protein, 0.65 gram fiber
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