Bran cereal, almonds, and dried cranberries make a quick but pretty topper for this crustless pumpkin pie. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Ingredient Checklist
Cranberry-Orange Almond Crunch

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Lightly grease a 1-1/2-quart souffle dish, 8-inch springform pan, or 8 4-ounce ramekins; set aside. For filling, in a medium bowl, combine pumpkin, sugar, honey, and pie spice. Add eggs and vanilla. Beat lightly with a fork just until combined. Gradually stir in evaporated milk. Pour into prepared dish, pan, or ramekins. If using a springform pan, place on a foil-lined baking sheet. If using ramekins, place in a 15x10x1-inch baking pan.

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  • Bake for 45 to 50 minutes for dish or pan or 30 to 35 minutes for ramekins or until center appears set when gently shaken. Cool 1 hour on a wire rack. Cover and chill at least 2 hours or up to 24 hours before serving.

  • Meanwhile, prepare Cranberry-Orange Almond Crunch: In a small bowl, combine cereal, almonds, cranberries and orange peel. (The mixture can be made ahead and refrigerated in an airtight container for up to 2 weeks. )

  • To serve, top the pie with the Cranberry-Orange Almond Crunch. If using a springform pan, loosen pumpkin from sides of pan by running a thin metal spatula around the edge. Remove sides of pan. Cut into wedges to serve. If using souffle dish, spoon pumpkin out of the dish onto serving plates.

Tips

Tips: To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice.

Sugar Substitutes: Choose from Splenda(R) Granular or Sweet 'N Low(R) bulk or packets. Follow package directions to use product amount equivalent to 1/3 cup sugar. PER SERVING WITH SUBSTITUTE: Same as below, except 113 cal., 19 g carb. Exchanges 1 1/2 other carb, 1 carb choice

Nutrition Facts

141 calories; 2 g total fat; 1 mg cholesterol; 76 mg sodium. 27 g carbohydrates; 3 g fiber; 22 g sugar; 5 g protein;