Streusel Topped Pumpkin Pie
Adapted from
Creating Magic Moments
8 servings
| Crust: | 1 tsp ginger | ||
| 1 1/2 c low-fat cinnamon graham crackers, crushed fine | 1 tsp nutmeg | ||
| 1/4 c light margarine | 1/4 tsp salt | ||
| 3 tbsps granulated sugar | 1/4 c light brown sugar, packed | ||
| Filling: | 2 tbsps unbleached flour | ||
| 15 ozs canned pumpkin | 1/2 tsp cinnamon | ||
| 14 ozs fat-free sweetened condensed milk | 1/4 c light margarine, cold | ||
| 1 whole egg | 1/4 c walnuts, chopped | ||
| 2 tsps cinnamon |
To prepare crust, combine crushed crackers, 1/4 cup margarine, and granulated sugar in a mixing bowl. Press mixture firmly in a 9" pie pan. Chill one hour, or until firm. Preheat oven to 425. In a mixing bowl, combine pumpkin, sweetened condensed milk, egg, two teaspoons cinnamon, ginger, nutmeg, and salt. Mix well. Pour into crust. Bake for 15 minutes. Meanwhile, in a smaller bowl, combine brown sugar, flour, and remaining cinnamon. Cut in margarine until crumbly. Stir in walnuts. Sprinkle mixture over top pie. Reduce oven to 350. Bake for 40 more minutes, or until set.
| Calories | 406 | %CFF | 24 % | |
| Total Fat | 11 g | Saturated Fat | 2 mg | |
| Protein | 8 g | Cholesterol | 30 g | |
| Carbohydrates | 68 g | Sodium | 417 mg | |
| Sugars | 51 g | Fiber | 4 g | |
|
8.2 WW Points | ||||
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