Pumpkin Pie

According to chef Stewart, a slice of traditional pumpkin pie can pack 5 grams of saturated fat. This version nets zero grams of saturated fat (and has things like butternut squash, corn flakes, and egg whites as secret ingredients!).

Ingredients

Half a large butternut squash (cut squash in half), seeds removed

2 cups canned solid-pack pumpkin (no additives)

3 egg whites, beaten until stiff peaks form

1 teaspoon lime juice

1 teaspoon cinnamon powder

1/4 teaspoon cardamom powder

1/2 cup soy milk

3 tablespoons Splenda

2 teaspoons vanilla extract

2 cups low-sodium, fat-free corn flakes (a good brand choice is Grainfield's)

Directions:

Preheat oven to 350 degrees. Place butternut squash half in a nonstick baking pan in oven, skin side up. Cook until fork-tender, about 25 minutes. Scoop out cooked "meat" with spoon, and place it and 1 cup of the canned pumpkin in a food processor. 

Puree. In a large bowl, combine the squash/pumpkin mixture, remaining pumpkin, egg whites, lime juice, cinnamon, cardamom, soy milk, Splenda, and vanilla. In food processor, grind corn flakes until they're the size of peppercorns. Lightly spray bottom of pie baking pan (8 inches in diameter) with Pam. 

To make crust, press corn flakes into bottom of pan. Fill pie pan with pumpkin mixture and bake in oven at 350 degrees for 30 minutes.