Eliminate the Nilla wafers to make this a gluten-free dessert!

This is my grandmother’s recipe. Its got lost so many times, that several of my family members try and keep a few copies hidden in their recipe books. I hate to post it on a public board, but I know I will never lose it here.

I made this for Thanksgiving and it was awesome.

If you love pumpkin pie, but not all the calories, you’ll love this recipe.

If you hate all things pumpkin pie, you will like this. The recipe doesn’t use a whole lot of pumpkin pie spice, so it become more sweet rather than “spice”. And the oatmeal topping definitely gives it more of a coffee cake like flavor.

Serving 1/8th of pie- Calories: 190 (Calories from Fat: 20g), Total Fat: 2g (Saturated Fat: 0g, Trans Fat: 0g), Cholestrol: 0mg, Sodium: 170mg, Total Carbohydrates: 37g (Dietary Fiber: 2g, Sugars: 26g), Protein: 6g, Vitamin A: 180%, Vitamin C: 4%, Calcium: 20%, Iron: 10%

Stumbled across this on the Fuge. Made it several times and its always a HUGE hit. I had to memorize the recipe because someone always asks for it after they try it.

I like to leave the veggies out and just use crackers and celery sticks on the side as the “dipping” apperatus.

Be warned, this dish is “mild” when hot. But the spiciness kicks up when it gets to room temperature.

This recipe is great.. its easy to make and very light. If you don’t like a salad that’s heavy on the mayo, this one’s for you!

Don’t sub or skip out on the fresh herbs, it makes the dish very refreshing.

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_18577,00.html?rsrc=search

This recipe doubles well if you’re partying with a crowd.