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Pumpkin Praline Pie Recipe
|Unflavored gelatin||1 Ounce (1 Envelope)|
|Unsweetened apple juice||1⁄4 Cup (4 tbs)|
|Canned pumpkin||16 Ounce (1 Can)|
|Low fat vanilla yogurt||8 Ounce (1 Carton)|
|Firmly packed brown sugar||1⁄8 Cup (2 tbs)|
|Pumpkin pie spice||1 Teaspoon|
|Vegetable cooking spray||1|
|Chopped pecans||1⁄4 Cup (4 tbs), roasted|
Serving size: Complete recipe
Calories 1492 Calories from Fat 469
% Daily Value*
Total Fat 54 g82.7%
Saturated Fat 10.5 g52.6%
Trans Fat 0 g
Cholesterol 13.6 mg
Sodium 801.6 mg33.4%
Total Carbohydrates 211 g70.3%
Dietary Fiber 16.6 g66.5%
Sugars 119.7 g
Protein 49 g98.7%
Vitamin A 1415.4% Vitamin C 37.2%
Calcium 78.9% Iron 54.3%
*Based on a 2000 Calorie diet
Cook over low heat, stirring constantly, until gelatin dissolves.
Place pumpkin in a large bowl; stir gelatin mixture into pumpkin.
Add yogurt, brown sugar, and pumpkin pie spice, stir until smooth.
Coat a 9-inch pieplate with cooking spray.
Cut gingersnaps in half using a bread knife.
Line side of pieplate with cookie halves, cut side down.
Spoon pumpkin mixture into prepared pieplate.
Sprinkle with pecans.
Cover and chill 6 hours or until set.