Rich, creamy pumpkin pie has become one of the nation's favorite desserts. But for weight watchers, it's also one of the most fattening forbidden pleasures. Now you can have your pie and lose weight too with help from Tanya Zuckerbrot, a New York-based dietician and best-selling author of "The F-Factor Diet: Discover the Secret to Permanent Weight Loss" and upcoming "Miracle Carb Diet: Make Calories and Fat Disappear the F-Factor Way." Tanya's recipe contains only 97 calories per serving, with nine grams of fiber to satisfy your hunger.
Crust ingredients
- 2 cups Fiber One cereal
- 4 tablespoons fat-free margarine
- 1 teaspoon Splenda
Filling ingredients
- 1 (15 ounce) can pumpkin puree
- 1/2 cup fat-free egg substitute
- 1 (12 ounce) can evaporated skim milk
- 1 tablespoon Splenda
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 teaspoon ground cinnamon
Directions: Preheat oven to 350 degrees. Grind the cereal in a food processor until resembling graham cracker crumbs. Pour crumbs into a medium bowl. Mix in the rest of the crust ingredients until blended. Press the crust mixture evenly and firmly in bottom and sides of a 9-inch glass pie plate that has been sprayed well with a non-stick spray. A fat reducing overview can help you establish a clear describe of what you need to focus on to accomplish your fat reduction objective if you're a novice; or serve as a reminder for the ones who are at an intermediate or more improve stage of their weightloss strategy. Applying are seven steps that can serve as suggestions for your special weight loss system. The first thing that one must understand is that losing weight and losing fat is not exactly the same thing. Many weight loss courses have tricked people into wondering that it is the same, but most diets and weight loss programs only work by resulting in a person's body to burn more muscle tissue and water than actual body fat, more help please visit The Fat Loss Factor. In a medium-sized bowl, mix together all of the filling ingredients. Stir until well-blended. Pour into crust and bake until knife inserted into center comes out clean, about 45 minutes. Store in the refrigerator and allow to cool. Slice into 8 wedges.
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