Sunday, January 4, 2009

Hungry Girls Oh So Yummy For Your Tummy Pumpkin Pie

Well here it is sistas.  It's my healthy pumpkin pie I got off of one of my favorite websites.   I have a sweet tooth and discovered this when I was sent the recipe in their weekly news letter I signed up for.  Now I must tell you it is not like your typical pumpkin pie so get that out of your head..  Anyway, it's a healthy version that you can even eat for breakfast... Yes, I said for breakfast..  It's light and has a bran cereal crust.  Each yummy slice has only 133 calories.  Just add 20 calories more when you add a light dollop of whip cream..    I make it in a deep dish pan because the first time I made it, it overflowed and all the filling wouldn't fit  so make sure you use a deep dish pie pan or a cake pan.   I also cook it longer then it says.  Make sure you check the center with a fork or toothpick.  This time I should have cooked it a wee bit more but it still came out fantastico... Mwha!!!!

The boring pan I cook it in because of the overflow..

Just the way I like it...

Mmm..mmm... good......

The Recipe


For Crust 
2 cups 
Fiber One bran cereal (original) 
1/4 cup light whipped butter or light buttery spread (like 
Brummel & Brown
3 tbsp. Splenda No Calorie Sweetener (granulated) 
1 tsp. cinnamon 

For Filling 
One 15-oz. can pure pumpkin (NOT pumpkin pie filling!)
One 12-oz. can evaporated fat-free milk 
1/2 cup fat-free liquid egg substitute (like
Egg Beaters Original
3/4 cup Splenda No Calorie Sweetener (granulated) 
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 or Cool Whip Free 

Preheat oven to 350 degrees. 

In a small microwave-safe bowl, combine butter with 2 tbsp. water. Microwave until just melted, and set aside. In a blender or food processor, grind Fiber One to a breadcrumb-like consistency. 

In a medium mixing bowl, combine butter mixture and crumbs with remaining ingredients for crust. Stir until mixed well. 

Spray an oven-safe 9-inch pie dish lightly with nonstick spray. Evenly distribute crust mixture, using your hands or a flat utensil to firmly press and form the crust. Press it into the edges and up along the sides of the dish. Set aside.

In a large mixing bowl, combine all ingredients for the filling. Mix well. Pour mixture into pie crust. The filling may be taller than the crust -- trust us, this is okay!

Bake pie in the oven for 45 minutes. Allow pie to cool slightly. Refrigerate for several hours (overnight is best). Keep refrigerated until ready to serve. 

Cut into 8 slices and, if you like, top with Reddi-wip or Cool Whip before serving! 


Serving Size: 1 slice 
Calories: 133 
Fat: 3g 
Sodium: 236mg 
Carbs: 28g 
Fiber: 9g 
Sugars: 8g
Protein: 6g

POINTS® value 2*


Adele said...

and of course you HAD to have that dollop didn't you tinky. Looks yummy thanks for posting the recipe.

Tink said...

yes..sometimes i have more then one dollop.

Butterfly Garden Freak said...

that looks like one heck of a good pie... i can smell it now... wish i had a piece!