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Add a photoAfter reading many pumpkin pie recipes, I decided to try and create my own for the Thanksgiving Day meal. Happily, it came out great - rich and delicious, with amazingly low points plus. I am happy to share the recipe with all of you for the holidays, and as an option for a nice dessert anytime. Even my husband loved this pie and asked for more - it does not taste like a "diet" recipe!
Ingredientes
- 1 cup(s) Weight Watchers Maple brown sugar oatmeal
- 2/3 serving(s) TJ's High Fiber Cereal, Add 1/2 Cup of high-fiber "twig" type dry cereal
- 5 spray(s) Canola oil spray
- 1 pound(s) cooked cubed butternut squash
- 12 oz fat-free unsweetened evaporated milk
- 1/2 tsp table salt, or to taste
- 1/8 cup(s) SPLENDA®, or to taste
- 2 tsp pumpkin pie spice
- 1/2 cup Liquid Egg Whites
Direcciones
- Instructions
- Thi is a fantastic low point pie for the holiday or any time. After reading many recipes, i decided to try the best ideas and create my own. It came out great, and I am happy to share - please enjoy! The night before: Cut a butternut squash in half, remove seeds. Roast in oven at 350 degrees approximately an hour face down in a roasting pan, until the squash is completely soft and ad started to caralelize a bit. Set aside overnight to cool completely. "Crust": Add one WW Instant maple flavor oatmeal cup and 1/2 cup of any lower-calorie high-fiber "twig" type breakfast cereal to the food processor. Whirl till it breaks down into a rough crumb texture. Spray a 9-inch pie dish with a small amount of canola oil spray (do not use olive or any oil with a distinctive taste). Carefully pat crumb into pie dish, place in 350 degree oven for approximately 3 minutes to set (keep a watch so it does not burn). Remove from oven and set aside while you make filling. Filling: In a large bowl, mash a pound of roasted squash, add 12 ounce can of unsweetened non-fat evaporated milk, 1/2 cup of liquid egg whites, approximately 1/8 cup of Splenda (to taste, dependingon the sweetness of your squash), 2 teaspoons of pumpkin pie spiace (again, to taste), and a bit of salt to taste. Mix well, and carefully pour into pie shell, and smooth top. Bake at 350 degrees for up to 0ne hour - start checking centerfor doneness at 45 minutes. The pie is done when springs back to touch but center is still ever so slightly soft. Will firm up a bit as it cools.. Amazingly, PP are: 6 Servings per pie - 3 PP 8 Servings per pie - 2 PP
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 78g | |
| Recipe makes 6 servings | |
| Calories 90 | |
| Calories from Fat 40 | 44% |
| Total Fat 4.59g | 6% |
| Saturated Fat 2.67g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 288mg | 12% |
| Potassium 209mg | 6% |
| Total Carbs 6.28g | 2% |
| Dietary Fiber 0.1g | 0% |
| Sugars 5.88g | 4% |
| Protein 6.1g | 10% |
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