Thanksgiving Countdown (Pecan Pie)

via Cooking Light

So the countdown begins. (Clearly I am not hosting Thanksgiving or else my countdown would've begun like 3 months ago)

If you are like me and are going to be an innocent, bystanding guest (in a good way) become more likable and bring this Low(er) Fat Pecan Freakin' Pie. It's amazing, friends. Truly steal-my-heart amazing. I've made it now for three or fours years, and my popularity has grown exponentially. Ja.

Pecan Oatmeal Pie

• 1/2 (15-ounce) package refrigerated pie dough (or make your own, of course)
• Cooking spray
• 1 cup packed dark brown sugar
• 1 cup light corn syrup
• 2/3 cup regular oats
• 1/2 cup chopped pecans
• 2 tablespoons butter, melted
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 large eggs, lightly beaten
• 2 large egg whites, lightly beaten

1. Preheat oven to 325°.
2. Roll dough into an 11-inch circle. Fit into a 9-inch pie plate coated with cooking spray. Fold edges under; flute.
3. Combine brown sugar and remaining ingredients, stirring well with a whisk. Pour into prepared crust. Bake at 325° for 50 minutes or until center is set. Cool completely on a wire rack.

For 1/12 of the pie, this has 311 calories, 11 grams of fat, and 1 gram of fiber. I'm not going to go look up the nutritional information in a regular pecan pie, but relatively speaking, this pie is like eating broccoli.