Too-good-to-deny Pumpkin Pie

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 2 cups fiber one cereal (original)
• 1/4 cup light whipped butter (or light buttery spread, like brummel & brown, melted and mixed with 1 oz. water)
• 3 tablespoons splenda no calorie artificial sweetener, granulated
• 1 teaspoon cinnamon
• 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
• 1 (12 ounce) can fat-free evaporated milk
• 3/4 cup splenda granular, no calorie artificial sweetener
• 1/2 cup fat free egg substitute (like egg beaters)
• 1/4 cup sugar-free maple syrup
• 1 tablespoon pumpkin pie spice
• 1/2 teaspoon cinnamon
• 1/8 teaspoon salt
• fat-free whipped topping (optional)

Recipe

• 1 preheat oven to 350 degrees.
• 2 in a blender or food processor, grind fiber one to a breadcrumb-like consistency.
• 3 combine crumbs with all other crust ingredients.
• 4 stir until mixed well.
• 5 in an oven-safe 9-inch pie dish sprayed lightly with nonstick spray, evenly distribute mixture, using your hands or a flat utensil to firmly press and form the crust.
• 6 press it into the edges and up along the sides of the dish.
• 7 set aside.
• 8 in a large bowl, combine all ingredients for the filling; mix well.
• 9 pour mixture into pie crust (filling may be taller than the crust - trust me, this is okay!).
• 10 bake pie in the oven for 45 minutes, and then remove it and allow to cool.
• 11 chill in the refrigerator for several hours (for best results, chill overnight).
• 12 cut into 8 slices, and if you like, top with reddi-wip before serving!