HG- Pumpkin pie=2 pts

HG's Too-Good-To-Deny Pumpkin Pie...

Ingredients:

For Crust-

2 cups Fiber One bran cereal (original)

1/4 cup light whipped butter or light buttery spread (like Brummel & Brown); melted & mixed with 1 oz. water

3 tbsp. Splenda No Calorie Sweetener,

granulated 1 tsp. cinnamon

For Filling

One 15-oz. can pure pumpkin (NOT pumpkin pie filling)

One 12-oz. can evaporated fat-free milk

3/4 cup Splenda No Calorie Sweetener, granulated

1/2 cup fat-free liquid egg substitute (like Egg Beaters)

1/4 cup sugar-free maple syrup 1 tbsp. pumpkin pie spice

1/2 tsp. cinnamon

1/8 tsp. salt Optional

Topping:

Fat Free Reddi-wip

Directions:

Preheat oven to 350 degrees. In a blender or food processor, grind Fiber One to a breadcrumb-like consistency. Combine crumbs with all other crust ingredients. Stir until mixed well. In an oven-safe 9-inch pie dish sprayed lightly with nonstick spray, evenly distribute mixture, using your hands or a flat utensil to firmly press and form the crust. Press it into the edges and up along the sides of the dish. Set aside. In a large bowl, combine all ingredients for the filling. Mix well. Pour mixture into pie crust. (Filling may be taller than the crust -- trust us, this is okay!) Bake pie in the oven for 45 minutes, and then remove it and allow to cool. Chill in the fridge for several hours (for best results, chill overnight). Cut into 8 slices, and if you like, top with Reddi-wip before serving!

MAKES 8 SERVINGS
Serving Size: 1 slice Calories: 133 Fat: 3g Sodium: 236mg Carbs: 28g Fiber: 9g Sugars: 8g Protein: 6g POINTS® value 2*

Top 2 Tuesday- favorite things about FALL

1. PUMPKIN!!!

I love pumpkin!!

I like pie, cookies, ice cream, fudge anything pumpkin!!!

Here is a great recipe for pumpkin whoppie pies from Rachel Ray

Ingredients:
1 1/2 sticks (6 ounces) unsalted butter, 1 stick melted, 1/2 stick softened
1 cup packed light brown sugar
2 large eggs, at room temperature, lightly beaten
1 cup canned pure pumpkin puree
1 tablespoon pumpkin pie spice
1 1/2 teaspoons pure vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon plus 2 pinches salt
1-2/3 cups flour
4 ounces cream cheese, chilled
1 cup confectioners' sugar
Directions:
Preheat the oven to 350°. Line two baking sheets with parchment paper.
In a large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 teaspoon vanilla, the baking powder, the baking soda and 3/4 teaspoon salt. Using a rubber spatula, fold in the flour.
Using an ice cream scoop or tablespoon, drop 12 generous mounds of batter, spaced evenly, onto each baking sheet. Bake until springy to the touch, about 10 minutes. Transfer to a rack to cool completely.
Meanwhile, using an electric mixer, cream the softened butter with the cream cheese. Add the confectioners' sugar and the remaining 2 pinches salt and 1/2 teaspoon vanilla; mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes.
Spread the flat side of 12 cakes with the cream cheese frosting. Top each with another cake.

2. Anniversary month!

9/19/09

It was the most wonderful day

the weather was perfect

and I wouldn't of wanted it any other way

we had such a great day with our family & friends

Fall will always have a special place in my heart.

Shortcut Pumpkin Bread

I found this recipe in a Parents Magazine.

Short cut Pumpkin Bread
-prepare a yellow cake mix, according to package, omit water
-stir in 1 cup pumpkin puree, 1 cup mashed bananas, 1 tsp cinnamon
-pour into greased 9 in loaf pan
-bake at 375 for 50 minutes

Frosting
-In mixer beat 4 oz cream cheese, 1/4 cup softened butter until creamy (2minutes)
-stir in 1/2 tsp vanilla and slowly add 1 cup confectioner's sugar

Frost cooled bread, chill

makes 16 slices