This is based on one of those Impossible Pumpkin Pie recipes where the pie creates it own crust. It's not really a crust but a bit of a heartier filling.
Please note: oat bran doesn't seem to be on any Phase II list but it actually has more fiber than oatmeal, even steel cut oats & the same/similar calories per serving. The oat bran I'm talking about is the kind you would cook as a warm cereal. So I substitued the flour in the original recipe for the oat bran. You might want to try oatmeal although it might be less of a pumpkin pie consistency.
Ingredients
16 oz. canned pumpkin (not pumpkin pie filling)
12 oz. fat free evaporated milk
2 tablespoons butter (butter is better for you than any kind of margarine - I put a little less than 2T., more like 1 1/2)
1 whole egg, 1/4 cup egg substitute (you could get away with 2 whole eggs or all egg substitute - it's up to you)
Whatever equals 3/4 cup sugar (I used 3/4 cup of the Splenda that measures like sugar - you could use the baking Splenda & I might try the brown sugar Splenda next time)
1/2 cup oat bran (you could try oatmeal but I'm not sure how the texture would be - still should taste the same)
2 1/2 tsp. pumpkin pie spice (or your own spice mix of cinnamon, nutmeg, allspice, cloves, etc.)
2 tsp. vanilla
Directions:
Heat oven to 350 degrees. Grease (Pam) pie plate (10x 1 1/2"). Beat all ingredients in blender on high speed 1 minute or until smooth, or beat the mixture with a mixer on medium speed about 2 minutes or until smooth. Pour into pie plate. Bake 45-55 minutes (when using Splenda things tend to cook faster so make sure to check), or until knife inserted in center comes out clean.
Since I try to keep a lid on my calories I figured the way I made it (with the oat bran, Splenda, whole egg/egg sub. & fat free evap. milk), the entire pie came to 967 calories. You can easily cut 8 nice slices at 121 calories a slice! I was ready to eat 2 slices last night (pumpkin is good for you) but one slice was all I could handle.
