Ingredients:
Crust
2 cups grape nut cereal (ground)
1/4 cup non fat Ricotta cheese
3 tbsp. Splenda No Calorie Sweetener, granulated
1 tsp. cinnamon
Filling
One 15-oz. can pure pumpkin
One 12-oz. can evaporated fat-free milk
3/4 cup Splenda No Calorie Sweetener, granulated
1/2 cup egg whties
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 cereal (if not already ground) 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 something 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. Bake pie in the oven for 45 minutes, and then remove it and allow to cool. Chill in the fridge for several hours, overnight if you can. Slice and top with Reddi-wip, if you desiere. Great pie substitution for the holidays!
