Too-Good-To-Deny Pumpkin Pie - cooking recipe

Ingredients

Crust
2 cups Fiber One cereal (original)
1/4 cup light whipped butter (or light buttery spread, like Brummel & Brown, melted and mixed with 1 oz. water)
3 tablespoons splenda no calorie artificial sweetener, granulated
1 teaspoon cinnamon
Filling
1 (15 ounce) can pumpkin puree (NOT pumpkin pie filling)
1 (12 ounce) can fat-free evaporated milk
3/4 cup Splenda granular, no calorie artificial sweetener
1/2 cup fat free egg substitute (like Egg Beaters)
1/4 cup sugar-free maple syrup
1 tablespoon pumpkin pie spice
1/2 teaspoon cinnamon
1/8 teaspoon salt
fat-free whipped topping (optional)

Preparation

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 me, this is okay!).
Bake pie in the oven for 45 minutes, and then remove it and allow to cool.
Chill in the refrigerator for several hours (for best results, chill overnight).
Cut into 8 slices, and if you like, top with Reddi-wip before serving!