Pumpkin Cream Pie
Low Calorie Recipe
Pumpkin cream pie has a graham crust filled with cool and creamy non fat ice cream, pumpkin, brown sugar and spices.
1-1/2 cup low fat graham cracker crumbs
1/4 cup reduced fat margarine, melted
3 tablespoons granulated sugar
1/2 gallon fat free vanilla ice cream, slightly softened
1 cup pumpkin, canned
1/2 cup brown sugar, packed
1 teaspoon ginger
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon orange juice, canned
To prepare crust, combine crumbs, margarine, and sugar in a mixing bowl. Press mixture firmly into prepared pan. Chill 1 hour, or until firm. Or, bake in a 375 degree oven for 10 minutes or until edges are brown. Cool on rack before filling.
To prepare filling, combine ice cream, pumpkin, brown sugar, ginger, cinnamon, and nutmeg. Pour into crust. Freeze until ready to serve.
Makes 8 servings
Calories: 311; Fat: 4g; Protein: 7g; Carbohydrate: 69g; Cholesterol: 0mg; Sodium: 238mg
Calories from Fat: 11 percent
Frosty Pumpkin Pie
Consider this Frosty Pumpkin Pie for a summertime alternative dessert! Pumpkin is great any time of year and this is not only no bake, it's frozen. Pumpkin pie spice with ginger add that special pumpkin-pie flavor.
2 cups frozen reduced fat vanilla yogurt, softened
1 reduced fat graham cracker crust
1 cup cooked or canned pumpkin
1/2 cup sugar substitute
1 teaspoon pumpkin pie spice
1/2 teaspoon ground ginger
1 carton lite Cool Whip, thawed
Spread the yogurt into the graham crust. Freeze for 30 minutes.
In a bowl combine the next 4 ingredients, mix well. Fold in the whipped topping. Spoon over the frozen yogurt. Freeze for 6 hours or overnight.
Remove Frosty Pumpkin Pie from freezer 20 minutes before serving. Recipe makes 8 servings.
Nutrition information per serving: Calories: 211; Fat: 6g; Protein: 4g; Carbohydrates: 47g; Fiber: 1g; Cholesterol: 3mg; Sodium: 273mg