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
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Ingredients
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1 cup
broken pieces, low-fat gingersnap cookies (12 small cookies)
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1
15-ounce can pumpkin purée
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2 teaspoons
cinnamon
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4
egg whites
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1 cup
fat-free evaporated milk
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2 teaspoons
vanilla
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¼ cups
chopped walnuts
Directions
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Preheat oven to 350°.
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Spray 8 ramekins with canola oil and divide the cookie pieces evenly in the bottoms of the bowls.
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Place the remaining ingredients except nuts in a large bowl and mix with an electric mixer.
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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.
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Let rest 10 minutes and serve.
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Per serving: 168 calories, 7g protein, 42g carbohydrate, 3g fat, 0g sat fat, 0g mono fat, 32mg cholesterol, 2g fiber, 149mg sodium
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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.
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