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Sweet Potato Pie With Gingersnap Streusel
Author/Submitted by: Weight Watchers Magazine, December 1996
Servings: 8
Categories:
Desserts
/
Pies & Pastries
Ingredients:
light pie pastry 2
cups
sweet potatoes, canned & unsweetened,
mashed
1/2
cup
lowfat sweetened condensed milk 1 1/4
teaspoons
ground cinnamon 1
teaspoon
ground allspice 3
egg whites 1
egg yolk 1/3
cup
gingersnap cookie crumbs 3
tablespoons
all-purpose flour 3
tablespoons
brown sugar 1 1/2
tablespoons
chilled butter,
cut in small pieces
Directions:
Preheat oven to 400 oF. Prepare Light Pie Pastry.
Combine sweet potatoes and next 5 ingredients in a bowl; stir with a whisk until well-blended. Pour into prepared pastry; bake at 400 for 30 minutes.
Combine gingersnap crumbs, flour, and sugar in a bowl; cut in chilled butter with a fork until mixture is crumbly. Sprinkle gingersnap mixture over pie; bake at 400 for an additional 15 minutes or until filling is set (shield the edges of pastry with foil, if necessary). Cool completely on a wire rack.
Note: 2 cups canned unsweetened pumpkin may be substituted for the sweet potatoes.
Yield: 8 servings
Per serving: 1 fat, 1 bread, 140 calories.
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