HG Healthy Pumpkin Pie
This awesome healthy pumpkin pie version is an adaptation of Lisa Lillian's (aka Hungry-Girl) "Too-Good-To-Deny Pumpkin Pie." For other similar awesome recipies, check out her website at www.hungry-girl.com The key secret to this pie's amazingly low calorie counts is the use of Fiber One cereal in the crust and the use of Splenda in the filling.
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|1 ** For Crust **|
|2 cupsFiber One Cereal; Original|
|0.25 cuplight whipped butter; or 24 gram fat equivalent of Smart Balance buttery spread|
|3 tbspSplenda; granulated sweetener|
|1 ** For Filling **|
|1 15-oz can100% pumpkin; not filling|
|12 ozevaporated milk; canned fat free|
|0.75 cupSplenda; granulated sweetener|
|0.5 cupegg white; or fat free liquid egg substitue|
|0.25 cupmaple syrup; sugar free version|
|1 tbsppumpkin pie spice|
HG Healthy Pumpkin Pie Preparation
Preheat oven to 350 deg F. Grind Fiber One to breadcrumb consistency. Melt buutery spread with the 1 oz water. Combine dry crust ingredients in a medium mixing bowl, then moisten with water/butter mixture until evenly damp. Press into crust shape in a non-stick or lightly sprayed 9 inch pie plate. Set aside. Add all of the Filling Ingredients to a large bowl and mix or blend thoroughly. Pour filling mixture into previously prepared Fiber One pie crust. Bake in oven for 45 - 50 minutes until center is set. Don't worry if it expands a little during baking, it will stay within the pie plate. Remove and allow to cool briefly before chilling in refridgerator (overnight if possible). Cut into 8 generaous slices and optionally top with fat free cool whip.
Nutrition Info (w/o whipped topping):
Carbs 28 g
Protein 6 g
Fat 3 g
Fiber 9 g!
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