Skinnyville's Pumpkin Pie

Makes 8 servings
PointsPlus Per serving 4

½ tsp cinnamon

6 tbsp Brummel and Brown Butter melted mixed with 1 oz water
10  low fat Graham crackers, crushed
4 packets Splenda

 

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

 

 

Preheat oven to 350 degrees. In a blender or food processor, grind Graham Crackers into a breadcrumb-like consistency. Or you can put them in a zip top bag and smash them up.  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 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 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!

Similar to a Hungry Girl Recipe