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INGREDIENTS
1 (Recipe ginger snap graham crust),below
1 (15 oz) can pumpkin
1/3 cup sugar
1 tsp ground ginger
1/2 tsp salt
1/2 tsp ground cinnamon
3 eggs, lightly beaten
2/3 cup milk
1/2 cup maple syrup
1 (recipe brown sugar meringue),below
DIRECTIONS
1. Preheat oven to 375 F.
2. Prepare Gingersnap Graham Crust; bake 4 minutes.
Cool on wire rack.
3. For filling:
In bowl combine pumpkin, sugar, ginger, salt and cinnamon.
Add eggs.; lightly beat with fork to combine.
Gradually stir in milk and maple syrup.
4. Pour filling into pastry shell. To prevent over browning, cover edge
of pie with foil. Bake 50 to 55 minutes or until knife inserted near
center comes out clean. Uncover edges. Reduce oven to 350 F.
5. Carefully spread Brown Sugar Meringue over hot filling; seal to edge.
Bake 15 minutes or until golden brown. Cool on wire rack.
Loosely cover and refrigerate within 2 hours.
Weight Watcher Points per serving = 7
Yield: 8 servings
Nutritional Information:
Calories316,
Total Fat (g)10,
Saturated Fat (g)5,
Monounsaturated Fat (g)3,
Polyunsaturated Fat (g)1,
Cholesterol (mg)96,
Sodium (mg)404,
Carbohydrate (g)52,
Total Sugar (g)38,
Fiber (g)2,
Protein (g)6,
Vitamin C (DV%)4,
Calcium (DV%)8,
Iron (DV%)12,
Percent Daily Values are based on a 2,000 calorie diet
