One of the most popular holiday treats — pumpkin pie — is often loaded with saturated fat and cholesterol. With adjustments, everyone can enjoy this traditional dessert. UC Davis Health dietitian Marie Barone shares one of her favorite alternatives.

Serves: 8

Ingredients

  • 1 cup ground ginger snaps (about 16 cookies)
  • 16 ounce can of pumpkin puree
  • ½ cup of egg whites (about 4)
  • ½ cup of sugar
  • 2 teaspoons of pumpkin pie spice (or your own combination of cinnamon, ginger and cloves)
  • 12 ounce can of evaporated skim milk

Preparation

  1. Preheat oven to 350˚.
  2. Grind the cookies in a food processor.
  3. Lightly spray a 9-inch glass pie pan with vegetable cooking spray. Pat the cookie crumbs evenly into the pan.
  4. Mix the rest of the ingredients in a medium-sized bowl until smooth.
  5. Pour into the crust and bake until knife inserted in center comes out clean, or about 45 minutes.
  6. Allow to cool and slice into eight wedges. Store leftovers in the refrigerator.

Source: UC Davis Health Preventive Cardiology Healthy Holiday Favorites