Thanksgiving

Low Cal/fat/sugar pumpkin pie is for Dessert.

Low Cal/fat/sugar pumpkin pie takes 20 minutes to prepare.

Low Cal/fat/sugar pumpkin pie takes 45 minutes to cook.

Low Cal/fat/sugar pumpkin pie makes 8 servings.

The ingredients for Low Cal/fat/sugar pumpkin pie are:

Crust:
2 cups fiber one bran cereal
1/4 cup light whipped butter
3 Tbsp Splenda
1 tsp cinnamon
Filling:
1 15-oz can pure pumpkin
1 12-oz can fat free evaporated milk
3/4 cup Splenda
1/2 cup egg substitute
1/4 cup sugar free pancake syrup
1 Tbsp pumpkin pie spice
1/2 tsp cinnamon
1/8 tsp salt

Here is how you make Low Cal/fat/sugar pumpkin pie:

Preheat oven to 350 degrees F.In microwave safe bowl, place butter and 2Tbsp water. Heat until just melted.Grind Fiber One in a food processorCombine butter mixture and cereal crumbs with Splenda and cinnamon.Spray 9-in pie plate lightly with nonstick spray. Evenly distribute crust mixture and press firmly to form crust ((upalong sides of the dish).. Set aside.In large mixing bowl, combine all filling ingredients. Mix well and pour into pie crust. (It's okay if filling comes up taller than crust)Bake pie in oven for 45 minutes or until center is set.Keep in fridge until served. Makes 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user JENNY4684.

The nutritional information for Low Cal/fat/sugar pumpkin pie is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 121.5

• Total Fat: 2.5 g
• Cholesterol: 5.0 mg
• Sodium: 220.3 mg
• Total Carbs: 27.9 g
• Dietary Fiber: 9.1 g
• Protein: 7.0 g

The dietary needs meet for Low Cal/fat/sugar pumpkin pie is Sugar Free