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.
4 comments:
Oh yum. I love me some pumpkin pie! Thanks for the recipe.
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.
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 pumpkin pie is totally saving me! Thanks so much for giving Todd the recipe! (The chili is also fantastic!)
-Jodi Shumaker
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