If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: This simple, delicious dessert is what autumn tastes like. But it’s so good, you’ll want to enjoy it any time of the year. —Susan E. Levy
- 1 cup broken pieces, low-fat gingersnap cookies (12 small cookies)
- 1 15-ounce can pumpkin purée
- 2 teaspoons cinnamon
- 4 egg whites
- 1 cup fat-free evaporated milk
- 2 teaspoons vanilla
- ¼ cups chopped walnuts
- Preheat oven to 350°.
- Spray 8 ramekins with canola oil and divide the cookie pieces evenly in the bottoms of the bowls.
- Place the remaining ingredients except nuts in a large bowl and mix with an electric mixer.
- Ladle the pumpkin mixture over the cookies, sprinkle with nuts, and place ramekins in a deep pan filled with water to about halfway up the ramekins. Bake for 20 minutes. Test for doneness.
- Let rest 10 minutes and serve.
- Per serving: 168 calories, 7g protein, 42g carbohydrate, 3g fat, 0g sat fat, 0g mono fat, 32mg cholesterol, 2g fiber, 149mg sodium
- SEASONED COOK If cooking as a pie, spray a 9-inch pie pan and proceed as above without the water-filled pan; cook for one hour. Leftovers keep well in the refrigerator for several days.
- This recipe was entered in the contest for Your Best Family Recipe