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.


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.

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