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
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.