Low Cal/fat/sugar pumpkin pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Crust:2 cups fiber one bran cereal1/4 cup light whipped butter3 Tbsp Splenda1 tsp cinnamonFilling:1 15-oz can pure pumpkin1 12-oz can fat free evaporated milk3/4 cup Splenda1/2 cup egg substitute1/4 cup sugar free pancake syrup1 Tbsp pumpkin pie spice1/2 tsp cinnamon1/8 tsp salt
Preheat oven to 350 degrees F.
In microwave safe bowl, place butter and 2Tbsp water. Heat until just melted.
Grind Fiber One in a food processor
Combine butter mixture and cereal crumbs with Splenda and cinnamon.
Spray 9-in pie plate lightly with nonstick spray. Evenly distribute crust mixture and press firmly to form crust (
(upalong sides of the dish).. Set aside.
In large mixing bowl, combine all filling ingredients. Mix well and pour into pie crust. (It's okay if filling comes up taller than crust)
Bake pie in oven for 45 minutes or until center is set.
Keep in fridge until served.
Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user JENNY4684.
In microwave safe bowl, place butter and 2Tbsp water. Heat until just melted.
Grind Fiber One in a food processor
Combine butter mixture and cereal crumbs with Splenda and cinnamon.
Spray 9-in pie plate lightly with nonstick spray. Evenly distribute crust mixture and press firmly to form crust (
(upalong sides of the dish).. Set aside.
In large mixing bowl, combine all filling ingredients. Mix well and pour into pie crust. (It's okay if filling comes up taller than crust)
Bake pie in oven for 45 minutes or until center is set.
Keep in fridge until served.
Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user JENNY4684.
Nutritional Info Amount Per Serving
- Calories: 121.5
- Total Fat: 2.5 g
- Cholesterol: 5.0 mg
- Sodium: 220.3 mg
- Total Carbs: 27.9 g
- Dietary Fiber: 9.1 g
- Protein: 7.0 g