Monday, April 14, 2008

Pumpkin Pie Recipe

At the meeting this evening I weighed in at 210.6 lbs having lost 1.6 lbs during the week. Still eating all of my daily points and that is 43 points a day. I did do some extra moving this last week, the weather was beautiful so I got out my mountain bike and biked over to my friends house each evening instead of driving. I also ended up going on bike rides with them once I got there on a couple of those evenings. All bonus exercise in addition to my daily planned exercise.

This pumpkin pie recipe is delicious. I first used it on Thanksgiving day last year and was amazed at how delicious it was, so I make it quite often and the best thing is it is only 8 points total, for the whole pie. I got this recipe at a Weight Watcher meeting and it has proven to be a favorite treat of mine. It is a crustless pumpkin pie, but tastes just like the old standby.

Preheat oven to 400 F.
Mix the following together until well blended:
  • 12 oz can of fat free evaporated milk
  • 15 oz can of pumpkin
  • 3/4 cup egg substitute
  • 1/2 teaspoon salt
  • 3 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla
  • 3/4 cup Splenda
Pour into an ungreased glass pie dish.
Bake for 15 minutes at 400 F.
Then for 45 minutes at 350 F.


Presto your done. I serve it with fat free Cool Whip and it is heavenly!!! I made one of these earlier today and had it after my meeting this evening, with the fat free Cool Whip I used the total points came to 10. Not bad, not bad at all.

4 comments:

Kate said...

Oh yum. I love me some pumpkin pie! Thanks for the recipe.

Linda Lynch said...

I am going to try this. Can't wait, LOVE pumpkin pie. My hubby and I used to do a Costco PP in in just a couple of days. YIKES! Now we can do it and feel no guilt or suffer the consequences.

fox family said...

I made your pie tonight John. It turned out nicely. Thanks. We hope you're adjusting to the move. YOu're in our thoughts and prayers.
-Camille

The Shumakers said...

The pumpkin pie is totally saving me! Thanks so much for giving Todd the recipe! (The chili is also fantastic!)
-Jodi Shumaker