Hungry Girl Pumpkin Pie


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 bran cereal (original)
1/4 cup light whipped butter or light buttery spread (like Brummel & Brown); melted & mixed with 1 oz. water
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
3/4 cup Splenda No Calorie Sweetener, granulated
1/2 cup fat-free liquid egg substitute (like Egg Beaters)
1/4 cup sugar-free maple syrup
1 tbsp. pumpkin pie spice
1/2 tsp. cinnamon
1/8 tsp. salt
Optional Topping: Fat Free Reddi-wip

Directions:
Preheat oven to 350 degrees. In a blender or food processor, grind Fiber One to a breadcrumb-like consistency. Combine crumbs with all other crust ingredients. Stir until mixed well. 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. Press it into the edges and up along the sides of the dish. Set aside. In a large bowl, combine all ingredients for the filling. Mix well. Pour mixture into pie crust. (Filling may be taller than the crust -- trust us, this is okay!) Bake pie in the oven for 45 minutes, and then remove it and allow to cool. Chill in the fridge for several hours (for best results, chill overnight). Cut into 8 slices, and if you like, top with Reddi-wip before serving! MAKES 8 SERVINGS

NOTE: This took 55 minutes to bake until a knife came out clean, and I believe my oven is pretty accurate -

~ jan


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

POINTS® value 2*

2 Point Cranberry Muffins - 12 Muffins...

1 sprays cooking spray
1-1/4 cup all-purpose flour
1/2 cup uncooked old fashioned oats
1/4 cup sugar
1 1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp table salt
1 cup fat-free vanilla yogurt
1/4 cup fat-free skim milk
2 Tbsp fat-free egg substitute
1 Tbsp reduced-calorie margarine, melted
1/2 tsp vanilla extract
1/2 cup dried cranberries
1 Tbsp sugar

Instructions

  • Preheat oven to 400ºF. Coat a 12-cup muffin pan with cooking spray or fill pan with paper liners.

  • Combine flour, oats, 1/4 cup of sugar, baking powder, baking soda and salt in a large bowl. Mix well with a fork, make a well in the center and set aside.

  • Whisk yogurt, milk, egg substitute, margarine and vanilla together in a small bowl. Fold mixture into dry ingredients until blended; fold in cranberries. Spoon batter into prepared pan, filling each cup about 2/3 full. - RECIPE MAKES 12 MUFFINS

  • Bake for 20 minutes; sprinkle tops of muffins with remaining tablespoon of sugar. Bake until a wooden toothpick inserted in center of a muffin comes out clean, about 5 minutes more. Allow to cool in pan on a wire rack for 10 minutes; remove from pan and cool completely.

Chef Tips

  • We renovated Cranberry Muffins by:
    • Using fat-free yogurt to yield a moist texture while cutting back on oil.

    • Replacing the remaining fat with reduced-calorie margarine.

    • Swapping fat-free egg substitute for whole eggs.

    • Opting for fat-free milk over whole milk.