\u00c2\u00a0<\/p>\n
For Crust<\/span><\/span><\/p>\n 2 cups Fiber One bran cereal (original)<\/span><\/span><\/p>\n 1\/4 cup light whipped butter or light buttery spread (like Brummel & <\/span><\/span>Brown)<\/span><\/span><\/p>\n 3 tbsp. Splenda No Calorie Sweetener (granulated)<\/span><\/span><\/p>\n 1 tsp. cinnamon <\/span><\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n For Filling<\/span><\/span><\/p>\n One 15-oz. can pure pumpkin (NOT pumpkin pie filling!) <\/span><\/span><\/p>\n One 12-oz. can evaporated fat-free milk<\/span><\/span><\/p>\n 1\/2 cup fat-free liquid egg substitute (like Egg Beaters Original)<\/span><\/span><\/p>\n 3\/4 cup Splenda No Calorie Sweetener (granulated)<\/span><\/span><\/p>\n 1\/4 cup sugar-free pancake syrup<\/span><\/span><\/p>\n 1 tbsp. pumpkin pie spice<\/span><\/span><\/p>\n 1\/2 tsp. cinnamon<\/span><\/span><\/p>\n 1\/8 tsp. salt<\/span><\/span><\/p>\n Optional Topping: Fat Free Reddi-wip or Cool Whip Free <\/span><\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n Preheat oven to 350 degrees. In a small microwave-safe bowl, combine butter with 2 tbsp. water. Microwave until just melted, and set aside. In a blender or food processor, grind Fiber One to a breadcrumb-like consistency. In a medium mixing bowl, combine butter mixture 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. The filling may be taller than the crust — trust us, this is okay! \u00c2\u00a0<\/span>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. \u00c2\u00a0<\/span>Cut into 8 slices and, if you like, top with Reddi-wip or Cool Whip before serving! <\/span><\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n Yield: 8 servings<\/span><\/span><\/p>\n \u00c2\u00a0<\/span>Serving Size: 1 slice<\/span><\/span><\/p>\n Calories: 133<\/span><\/span><\/p>\n Fat: 3g<\/span><\/span><\/p>\n Fiber: 9g<\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 For Crust 2 cups Fiber One bran cereal (original) 1\/4 cup light whipped butter or light buttery spread (like Brummel & Brown) 3 tbsp. Splenda No Calorie Sweetener (granulated) 1 tsp. cinnamon \u00c2\u00a0 For Filling One 15-oz. can pure pumpkin (NOT pumpkin pie filling!) One 12-oz. can evaporated fat-free milk 1\/2 cup fat-free liquid egg substitute (like Egg Beaters Original) 3\/4 cup Splenda No Calorie Sweetener (granulated) 1\/4 cup sugar-free pancake syrup 1 tbsp. pumpkin pie spice 1\/2 tsp….<\/p>\n