HG's Too-Good-To-Deny Pumpkin Pie

By sunitagt

Serving Size: 1 slice
Calories: 213
Fat: 3g
Sodium: 236mg
Carbs: 47.5g
Fiber: 9g
Sugars: 31g
Protein: 6g

PointsPlus® value 6*

Ingredients

• For Crust
• 2 cups Fiber One Original bran cereal
• 3 tbsp. granulated sugar
• 1 tsp. cinnamon
• 1/4 cup light whipped butter or light buttery spread (like Brummel & Brown)
• For Filling
• One 15-oz. can pure pumpkin (NOT pumpkin pie filling)
• One 12-oz. can evaporated fat-free milk
• 3/4 cup granulated sugar
• 1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
• 1/4 cup sugar-free pancake syrup
• 1 tbsp. pumpkin pie spice
• 1/2 tsp. cinnamon
• 1/8 tsp. salt
• Optional Topping: Fat Free Reddi-wip

Details

Servings 8
Adapted from hungry-girl.com

Preparation

Step 1

Preheat oven to 350 degrees. Spray a deep-dish pie pan with nonstick spray.

To make the crust, in a blender or food processor, grind cereal into crumbs. Transfer to a medium bowl, and mix in Splenda and cinnamon.

In a small microwave-safe bowl, combine butter with 2 tbsp. water. Microwave until just melted. Add mixture to the medium bowl, and thoroughly mix.

Evenly distribute mixture along the bottom of the pie pan, and firmly press to form the crust. Press it into the edges and up along the sides of the pan.

In a large bowl, combine all filling ingredients. Whisk thoroughly. Pour into pie crust. The filling may be taller than the crust -- trust us, this is okay!

Bake until center is set, about 45 minutes.

Allow pie to cool slightly. Refrigerate for several hours (overnight is best). Keep refrigerated until ready to serve.