When you crave something decadent and sweet, it can be tricky not to go overboard on calories.
Here’s a recipe from Morrison Healthcare, the food service provider for Upstate Medical University, that can satisfy a sweet tooth with a reasonable amount of calories – as long as you stick with a single 1/10th-of-the-pie slice. As an added bonus, the pumpkin provides a strong helping of vitamin A.
Organs including the heart, lungs and kidneys depend on vitamin A to work properly, and the vitamin is important for normal vision, the immune system and reproduction.
30 small gingersnap cookies (about 7 ½ ounces)
2 tablespoons raisins
1 tablespoon canola oil
1 cup canned pumpkin puree
1/3 cup packed brown sugar
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
½ teaspoon freshly grated nutmeg
2 pints (4 cups) frozen low-fat vanilla ice cream, softened
1. Preheat oven to 350 degrees Fahrenheit. Coat a 9-inch deep-dish pie pan with cooking spray.
2. To prepare crust, combine gingersnaps and raisins in a food processor and pulse until finely chopped. Add oil and pulse until blended. Press evenly into the bottom and up the sides of the prepared pan.
3. Bake the crust until set, about 10 minutes. Transfer to a wire rack to cool completely.
4. To prepare filling, combine pumpkin, brown sugar, cinnamon, ginger and nutmeg in a large bowl and mix well. Add ice cream and stir until blended. Spoon the mixture into the cooled pie crust. Freeze until firm, at least 2 hours. Let the pie soften slightly in the refrigerator for 20 to 30 minutes before serving.
Pie makes 10 servings. Per serving:
5 grams of fat
4 milligrams cholesterol
42 grams carbohydrates
26 grams added sugars
4 grams protein
2 grams fiber
158 milligrams sodium
149 milligrams potassium