Dessert: Pumpkin Pie II

A low fat pumpkin pie.

Prep Time: 15 mins

Cook Time: 50 mins

Total Time: 65 mins

This recipe includes superfoods such as:

Cinnamon

Health benefits of Pumpkin Pie II

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

3 1/3 cups pie filling
2 large eggs
3/4 cup crispix cereal
1/4 cup fat free butter spread
2 sprays butter cooking spray
1 tsp cinnamon
2 cups corn flakes
10 tbsps fat free evaporated milk
5 packets sweetener

Instructions

1. Combine corn flakes and crispix into a plastic bag. Begin to crush cereal until it has reached a bread crumb consistency.

2. Melt fat free butter spread, then stir in ground cinnamon and no calorie sweetener packets.

3. Add crushed cereal to butter mixture and fold it in to dispense butter evenly. Coat pie pan with no calorie butter cooking spray.

4. Add crust mixture to coated pan and begin to press it flat and work it up the edges of the pan. Let crust sit a few minutes before adding pie filling.

5. Combine pumpkin pie filling (like Libby's), eggs, fat free evaporated milk and a dash of ground cinnamon. Stir until mixed well, and pour into pie pan.

6. Cook pie for 45-50 minutes, depending on oven strength.

7. In order to know if pie is cooked through, stick a toothpick or butter knife into center of pie. If it comes out clean, the pie is ready. Enjoy!

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