Ingredients for Too Good To Deny Pumpkin Pie
- 1 ½ cups Fiber One cereal
- Whipped Butter
- Artificial Sweetener
- 1 teaspoon ground cinnamon
- Pumpkin Puree
- Fat Free Evaporated Milk
- Splenda Granular
- Fat Free Egg Substitute
- Sugar Free Maple Syrup
- Pumpkin Pie Spice
- Pinch of salt (for crust and filling)
- Fat Free Whipped Topping
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Too Good To Deny Pumpkin Pie? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Too Good To Deny Pumpkin Pie
- Preheat oven to 350°F (175°C).
- In a food processor, pulse 1 ½ cups Fiber One cereal until it resembles fine breadcrumbs.
- In a medium bowl, combine the breadcrumbs with ¼ cup melted unsalted butter, 2 tablespoons packed light brown sugar, and a pinch of salt. Mix until well combined.
- Press the crust mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish coated with nonstick spray.
- Set aside.
- In a large bowl, whisk together 1 (15-ounce) can pumpkin puree, 2 large eggs, ½ cup granulated sugar, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, ¼ teaspoon ground nutmeg, and a pinch of salt.
- Pour the pumpkin filling into the prepared crust.
- Bake for 45 minutes, or until a knife inserted near the center comes out clean.
- Let the pie cool completely on a wire rack before chilling.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the filling to set completely.
- Slice into 8 servings and top with Reddi-wip (optional) before serving.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
23g
Fat
13g
Carbs
7g
