Monday, October 19, 2009

Healthy Pumpkin Pie Recipe

Hearing Pumpkin Pie and Healthy in the same sentence sounds absurd, I realize that. However, my love for pumpkin pie sent me on a mission to find a healthier version of these fall-ish delight. Now, when I say that I LOVE pumpkin pie it is not a joke. On my 8th birthday I had a pumpkin pie instead of a cake. THAT is how much I love it. After much searching I found a recipe from Hungry Girl that looked like it was worth trying. I am a HUGE fan of the Hungry Girl Recipes. She finds a way to make everything taste so great, so I'm sure it will be delish. Can't wait to try it!

Hungry Girl Healthy Pumpkin Pie

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.

Bake pie in the oven for 45 minutes. Allow pie to cool slightly. Refrigerate for several hours, overnight if possible. 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

My thoughts...The fiber one crust; GENIUS. The nutrition facts; amazing. (A regular piece of pumpkin pie usually has around 400 calories per slice!! YIKES!) I think this is a keeper!!


The Smith Clan said...

Megs, we will have to try that for turkey day!! Love the calorie total! It's worth a try!

Jennifer said...

I made this for Thanksgiving, it's easy and simple! I couldn't use all the filling, otherwise it would completely overflow. When I had a piece, it was delicious! Tasted just like normal pumpkin pie, but with homemade crust, it was mouth watering! I didn't have to worry what was in it because I made it myself, and didn't have to worry on the large quantity of calories I was consuming like I had to with normal pumpkin pie! Love it!

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