Earlier this week, we gave you the scoop on calories in popular pies and shared a healthy recipe for pumpkin pie. Turns out, the gals over at Does This Blog Make Us Look Fat? have also had their eye on pie this week. They even had their own pumpkin pie tasting before T-day – using a new zero-calorie sweetener!

There’s a new zero calorie sugar substitute on the market called Truvia. It’s made from rebiana which is a part of the stevia leaf. Manufacturers say it’s 200 times sweeter than sugar. Truvia aims to offer a natural alternative to other sugar subsitutes on the market. Truvia sent us a sample since we’re always interested in ZERO CALORIES!

In honor of the Thanksgiving holidayI have a pumpkin pie recipe that works nicely with sugar substitutes. I made one pie with Splenda and the other with Truvia and then unscientifically taste tested them.

Want the results? And the recipe? Get both right here!

This looks so yummy, I want to eat the picture!

I want to try it! Problem is – I’m not much of a baker, so maybe KiKi can send me a slice? Please?! We usually go for some yummy store-bought pumpkin pie at our holiday gatherings. So, I’m wondering – do you bake your own pies or buy them for Thanksgiving? And do you go for the low-cal… or the real deal?

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Just because you have a slice of pumpkin pie this Thanksgiving doesn’t mean you have to load up on fat and calories. Not with this recipe from Hungry Girl – a FatFighterTV favorite. Oh, and next week, we’ll have a behind the scenes look at Hungry Girl in action – just how many new low-fat, lower-in-calories, light, etc. foods does she taste a week, anyway? Just thinking about it makes me hungry.

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*

Want more Hungry Girl? Here’s her recipe for Save-the-Day Stuffing… plus check out what it’s like behind the scenes at the HG headquarters – so much research and tasting to do!

[Photo Credit: Hungry Girl]

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Enjoy a wedge of chocolate pie without the guilt! The creamy filling and hint of banana is sure to please.

From eatbetteramerica

Prep Time:15 min
Start to Finish:2 hr 15 min
makes:8 servings
serving size:1 Serving

Ingredients:

1 large banana, sliced
1 reduced-fat graham cracker crumb crust (6 oz)
2 cups fat-free (skim) milk
1 container (6 oz) Yoplait® Original 99% Fat Free French vanilla yogurt
1 box (6-serving size) chocolate instant pudding and pie filling mix
1/2 cup reduced-fat whipped topping, thawed
Additional banana slices, if desired
Chocolate shavings, if desired

Directions:

1. Arrange banana slices over bottom of crust; set aside.
2. In medium bowl, beat milk, yogurt and pudding mix with electric mixer on low speed 1 to 2 minutes or until smooth and thickened. Pour over banana slices in crust. Refrigerate about 2 hours, until set.
3. To serve, top each serving with 1 tablespoon whipped topping. Garnish with additional banana slices and chocolate shavings.

Nutritional Information:
1 Serving: Calories 190 (Calories from Fat 40); Total Fat 4 1/2g (Saturated Fat 2g, Trans Fat 1 1/2g); Cholesterol 0mg; Sodium 250mg; Total Carbohydrate 34g (Dietary Fiber 0g, Sugars 20g); Protein 4g
Photo Credit: eatbetteramerica

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