Pumpkin Pie

Yeah, I know, it's not Thanksgiving, but I love pumpkin year round.

Lighter Pumpkin Pie

Ingredients:

• 3/4 cup of finely crushed honey flavored graham crackers



• 3 t canola oil



• 2 t Splenda



• 1/2 cup pecan pieces



• 1 cup cold reduced-fat milk



• 2 pkgs of sugar-free, fat-free vanilla pudding mix



• 1 cup canned pumpkin



• pumpkin pie seasoning or equivalent spices



• 1 tub (8 oz) of light or fat free whipped topping

Directions:

1. For crust, preheat oven to 340. In a small bowl combine graham crackers, oil, and sugar. Mix well. Spread evenly and firmly into the bottom of a pie pan. Bake for 5 minutes. Remove from oven; set aside.



2. For filling, use a whisk to beat milk, pudding mixes, pumpkin, and spices until blended. Stir in 1 1/2 cups of whipped topping.




3. Carefully spread filling over crust and refrigerate for one hour or more.




4. Before serving, sprinkle on pecans. For visual presentation, lightly sprinkle cinnamon on top.

I figured up my own nutrition facts:

For 1/8 of the pie: 166 cals and 17 carbs.

Why not be "thankful" all year round and celebrate with some pie?