Fat Free but Creamy Pumpkin Pie

2 Jun

I was looking for a certain creamy cheesecake fat free, low sugar pumpkin pie. I had one that I could freeze but it wasn’t always convenient waiting for it to thaw and serve. This one can be made ahead and frozen but it stabilizes well in the fridge, slices nicely and even our pickiest eaters love it. It’s a lighter dessert and packs in the fiber when combined with my oat bran crust.

Crust Ingredients:
3/4 C. Oat bran
1/8 C. Splenda brown sugar blend
1/2 tsp. cinnamon
1/8 C. Warm water
Preheat oven to 350 degrees. Combine oat bran, Splenda, cinnamon. Then slowly add warm water until well incorporated. Press into large pie pan. I like to use the bottom of a small measuring cup to press it in as it tends to create a more uniform result, occasionally you’ll have oat bran stick to it I just brush that back into the pan and keep going. It should press 3/4 the way up the sides approximately, you can use a larger pie tin and it will be 1/2 way both are fine. Bake in preheated oven at 350 for 10 minutes. Let cool.

Filling Ingredients:
1/2 C. Warm water
1 envelop unflavored gelatin
1/2 C. Cold fat-free milk
1 small package fat free sugar free vanilla pudding ( you can even order the kind sweetened with Splenda on Amazon if you prefer)
1 tsp. pumpkin spice
1 C. Canned pumpkin (plain)
8 oz. fat-free cream cheese
8 oz. fat- free whipped cream (Cool Whip brand has fewest calories but you can use another kind)
Dissolve unflavored gelatin in warm water, let sit stirring occasionally until fully dissolved. Add milk, add pudding, mix well, add spice. I like to use my hand mix blender at this point but you can use a regular hand mixer. Add cream cheese, mix well. Gently stir in container of thawed whipped cream. Stir until well incorporated. Pour into prepared crust and refrigerate over night. Serve with fat free whipped topping. So yummy. They won’t even miss the extra calories!



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