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Pumpkin Pie

Nutrition Information:
Calories: 151
Total Fat: 1.6g
Saturated Fat: 0.3g
Trans Fat: 0g
Cholesterol: 1mg
Sodium: 161mg
Carbohydrates: 28.6g
Dietary Fiber: 2.6g
Sugars: 18.9g
Protein: 6.2g
Vitamin A: 8406.4iu (168%)
Vitamin C: 2mg (3%)
Calcium: 154mg (15%)
Iron: 1.2mg (6%)

16 pieces of ginger snap cookies
16 ounce can pumpkin
2 teaspoons pumpkin pie spice
1 1/2 cup evaporated skim milk
1/2 cup egg whites
1/3 cup sugar
1/3 cup Splenda™

Preheat oven to 350 degrees. Grind ginger snaps in food processor. Lightly spray a glass pie pan with cooking spray. Pat cookie crumbs into the bottom of the pan evenly.
Mix the rest of the ingredients in a medium sized bowl & pour into the crust. Bake about 45 minutes until knife comes out clean from center.
Serving Suggestion: Refrigerate & slice in 8 wedges.

8 (1.00 serving)

Diabetic Exchange Units: Bread & Starch: 3.0 Fat: 0.3 Fruit: 1.0 Milk: 1.5

Time: 60 min. (15 min Preperation, 45 min Cook)




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