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.