Ready in 1 hour
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.
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!