Hungry Girl Ww Too-Good-To-Deny Pumpkin Pie 2 Points!

Ingredients

For Crust

• 2 cups original Fiber One cereal (all-bran cereal )
• 1/4 cup whipped light butter, melted and mixed with (like Brummel & Brown or light buttery spread)
• 1 ounce water
• 3 tablespoons Splenda granular, no calorie artificial sweetener
• 1 teaspoon cinnamon

For Filling

• 15 ounces pumpkin puree (NOT pumpkin pie filling)
• 12 ounces 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

Optional Topping

• fat free Reddi-Wip topping (optional)

Directions

1. 1

   Preheat oven to 350 degrees.

2. 2

   In a blender or food processor, grind Fiber One to a breadcrumb-like consistency.

3. 3

   Combine crumbs with all other crust ingredients.

4. 4

   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.

5. 5

   In a large bowl, combine all ingredients for the filling. Mix well. Pour mixture into pie crust. (Filling may be taller than the crust -- this is okay!) Bake pie in the oven for 45 minutes, and then remove it and allow to cool.

6. 6

   Chill in the fridge for several hours (for best results, chill overnight).

7. 7

   Cut into 8 slices, and if you like, top with Reddi-wip before serving!