No one loves pumpkin as much as Hungry Girl does -- the fat orange fruit (yes, it's technically a fruit 'cuz it has seeds!) and HG have been BFFs forever. So it was inevitable that a fantastic pumpkin pie swap would come from the HG kitchen. Well, here it is. Grab a can of pumpkin and your trusty box of Fiber One, and get busy! We present to you HG's Too-Good-To-Deny Pumpkin Pie...
Ingredients: For Crust
2 cups Fiber One Original bran cereal
3 tbsp. Splenda No Calorie Sweetener (granulated)
1 tsp. cinnamon
1/4 cup light whipped butter or light buttery spread (like Brummel & Brown
One 15-oz. can pure pumpkin (NOT pumpkin pie filling)
One 12-oz. can evaporated fat-free milk
3/4 cup Splenda No Calorie Sweetener (granulated)
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
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
Preheat oven to 350 degrees. Spray a deep-dish pie pan with nonstick spray.
To make the crust, in a blender or food processor, grind cereal into crumbs. Transfer to a medium bowl, and mix in Splenda and cinnamon.
In a small microwave-safe bowl, combine butter with 2 tbsp. water. Microwave until just melted. Add mixture to the medium bowl, and thoroughly mix.
Evenly distribute mixture along the bottom of the pie pan, and firmly press to form the crust. Press it into the edges and up along the sides of the pan.
In a large bowl, combine all filling ingredients. Whisk thoroughly. Pour into pie crust. The filling may be taller than the crust -- trust us, this is okay!
Bake until center is set, about 45 minutes.
Allow pie to cool slightly. Refrigerate for several hours (overnight is best). Keep refrigerated until ready to serve!
MAKES 8 SERVINGS