Pumpkin Pie

After indulging during Thanksgiving dinner, a slice of pumpkin pie may seems out of the question if you're watching your waistline. Think again! Did you know that pumpkin pie can actually be good for you?

Pumpkins are rich in vitamins and minerals including fiber, folate, magnesium, potassium and vitamins C and E. Pumpkins also contain carotenoids, a phytochemical responsible for the orange-red color of certain fruits and vegetables. Carotenoids have been shown to lower the risk of developing cardiovascular disease by preventing oxidation of cholesterol in the arteries. The two carotenoids found in pumpkins are alpha and beta-carotene, which convert vitamin A in the body and are essential for normal growth, immunity and development.

Who knew pumpkin pie could really be so sweet? I have created a delicious version with half the calories of the classic. I use Fiber One cereal to make a crunchy crust instead of a pie dough. I also use a fat-free egg substitute to give the filling a creamy texture and a slice with 200 fewer calories than a traditional recipe.

Try this delicious pumpkin pie!

Ingredients:

For the crust:

• 2 cups Fiber One cereal
• 4 Tablespoons fat-free margarine, melted
• 1 teaspoon Splenda

For the filling:

• 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

Instructions:

1. Preheat oven to 350 degrees. Grind the cereal in a food processor until resembling graham cracker crumbs. Pour crumbs into a medium bowl.
2. 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.
3. In a medium sized bowl, mix together all of the filling ingredients. Stir until well blended.
4. Pour into crust and bake until knife inserted into the center comes out clean, about 45 minutes.
5. Store in the refrigerator and allow to cool. Slice into 8 wedges.

Optional: Serve with fat-free whipped cream.

Nutrition Content (per slice):

97 calories, 23g carbohydrates, 9g fiber, 6.5g protein, 1g fat, 0g saturated fat, 173mg sodium

Want more? Do you know how many calories are in traditional stuffing?

Readers, I would love to hear from you! Please send me your most favorite fattening recipes that need a RECIPE REHAB! Everything from your mom's meatloaf to your kid's favorite dessert -- let me lighten it up.

Celebrity dietitian and motivational life coach Tanya Zuckerbrot, author of www.ffactordiet.com and founder of www.skinnyandthecity.com, has helped thousands of people lose weight and keep it off with her program. Her philosophy? Tanya believes you should never sacrifice taste, even when you're eating healthy foods. Have a recipe in need of rehab? Send us an e-mail at reciperehab [AT] thatsfit [DOT] com.