Low Cal/fat/sugar pumpkin pie
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Low Cal/fat/sugar pumpkin pie calories by ingredient
Number of Servings: 8
Ingredients
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Crust:
2 cups fiber one bran cereal
1/4 cup light whipped butter
3 Tbsp Splenda
1 tsp cinnamon
Filling:
1 15-oz can pure pumpkin
1 12-oz can fat free evaporated milk
3/4 cup Splenda
1/2 cup egg substitute
1/4 cup sugar free pancake syrup
1 Tbsp pumpkin pie spice
1/2 tsp cinnamon
1/8 tsp salt
Directions
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.
Member Ratings For This Recipe
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HOLLYM48
