Here’s a way to satisfy your holiday sweet tooth without doing too much damage to your teeth or your waistline. With a dose of pumpkin and some low-fat dairy, it’s a definite nutritional improvement over most traditional pies.
2 1/2 cups broken gingersnap cookies
2 T vegetable oil
1/3 cup plus 2 T light brown sugar
1 cup canned pumpkin puree
1 tsp pure vanilla extract
3/4 tsp pumpkin pie spice
1 quart low-fat vanilla frozen yogurt, softened
Low-fat whipped cream (optional)
- Combine cookies, oil and 2 T brown sugar. Crush together or combine in a food processor until you have fine crumbs. Press the crumbs into the bottom and sides of a 9” pie plate to form a crust. Bake at 350 degrees for 10-15 minutes; let cool.
- Mix the pumpkin puree, vanilla, spice and remaining 1/3 cup brown sugar together and then stir in the frozen yogurt. Spread mixture into the cooled crust and freeze about three hours or until firm.
- Top with low-fat whipped cream before you serve, if desired.
Servings: 12 | Calories: 279 | Fat: 8.5g | Protein: 7g | Carbs: 44g | Fiber: 1g
Recipe courtesy of Food Network.