CRUST
2 1/4 cups Grape Nut Cereal
1/4 cup canola oil
1/4 c. Splenda
1 tsp vanilla
1 tsp. cinnamon
Filling
One 15-oz. can pure pumpkin
One 12-oz. can evaporated fat-free milk
1/2 cup egg whites
3/4 cup Splenda No Calorie Sweetener (granulated)
1/4 cup sugar-free pancake syrup
1 tbsp. pumpkin pie spice
1 tsp. cinnamon
1/8 tsp. salt
Topping: Cool Whip Fat Free
Directions:
Preheat oven to 350 degrees.
In a small microwave-safe bowl, add oil to bowl and set aside. In a blender or food processor, grind cereal to a breadcrumb-like consistency.
In a medium mixing bowl, combine oil and crumbs with remaining ingredients for crust. Stir until mixed well.
Spray an oven-safe 9-inch pie dish lightly with nonstick spray. Evenly distribute crust 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 mixing bowl, combine all ingredients for the filling. Mix well. Pour mixture into pie crust.
Bake pie in the oven for 45 minutes. Allow pie to cool slightly. Refrigerate for several hours (overnight is best). Keep refrigerated until ready to serve.
Cut into 8 slices and, if you like, top with Cool Whip before serving!
