If this is your first visit, be sure to check out the FAQ by clicking the link above. You may have to register before you can post: click the register link above to proceed. To start viewing messages, select the forum that you want to visit from the selection below. |
|
|
Thread Tools | Display Modes |
#1
|
|||
|
|||
Crustless Pumpkin Pie
I know this has been posted here before, is where I got the recipe from! I made
this tonite and it was fantastic, so thought it was well worth posting again for any new members who may be looking for lighter desert recipes (especially with the holidays quickly approaching. Crustless Pumpkin Pie 8 servings, 1.60 US pts. 15 ounces pumpkin puree 12 ounces fat free evaporated milk 3/4 cup egg beaters® 99% egg substitute -- or 3 egg whites 1/2 teaspoon salt 3 teaspoons pumpkin pie spice 1 teaspoon vanilla 1/3 cup sugar 1/3 cup splenda Combine all ingredients and beat until smooth. Pour into pie pan sprayed with cooking spray. Bake at 400 for 15 minutes, then reduce heat to 325 and bake for additional 45 minutes or until a knife inserted comes out clean. NOTES : I didn't have any pumpkin pie spice, so substituted 1 tsp. ground cinnamon, 1/2 tsp. ground ginger, and 1/2 tsp. ground cloves. Points would be reduced to 1 if using all splenda (2/3 cup) instead of the sugar/splenda combo. I don't know if the consistency would be the same though. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 100 Calories; trace Fat (2.1% calories from fat); 5g Protein; 19g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 226mg Sodium. Joyce WW starting weight: 228.8 - 2/5/02 current weight: 132.2 Lifetime: 4/4/03 |
#2
|
|||
|
|||
Crustless Pumpkin Pie
I love this stuff too !! I sometime crush a graham cracker on top of it to
make a sort of faux crust like taste on it, and a little fat free cool whip. "Joyce" wrote in message ... I know this has been posted here before, is where I got the recipe from! I made this tonite and it was fantastic, so thought it was well worth posting again for any new members who may be looking for lighter desert recipes (especially with the holidays quickly approaching. Crustless Pumpkin Pie 8 servings, 1.60 US pts. 15 ounces pumpkin puree 12 ounces fat free evaporated milk 3/4 cup egg beaters® 99% egg substitute -- or 3 egg whites 1/2 teaspoon salt 3 teaspoons pumpkin pie spice 1 teaspoon vanilla 1/3 cup sugar 1/3 cup splenda Combine all ingredients and beat until smooth. Pour into pie pan sprayed with cooking spray. Bake at 400 for 15 minutes, then reduce heat to 325 and bake for additional 45 minutes or until a knife inserted comes out clean. NOTES : I didn't have any pumpkin pie spice, so substituted 1 tsp. ground cinnamon, 1/2 tsp. ground ginger, and 1/2 tsp. ground cloves. Points would be reduced to 1 if using all splenda (2/3 cup) instead of the sugar/splenda combo. I don't know if the consistency would be the same though. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 100 Calories; trace Fat (2.1% calories from fat); 5g Protein; 19g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 226mg Sodium. Joyce WW starting weight: 228.8 - 2/5/02 current weight: 132.2 Lifetime: 4/4/03 |
#3
|
|||
|
|||
Crustless Pumpkin Pie
Thanks I had not seen this recipe before.
Misty "Joyce" wrote in message ... I know this has been posted here before, is where I got the recipe from! I made this tonite and it was fantastic, so thought it was well worth posting again for any new members who may be looking for lighter desert recipes (especially with the holidays quickly approaching. Crustless Pumpkin Pie 8 servings, 1.60 US pts. 15 ounces pumpkin puree 12 ounces fat free evaporated milk 3/4 cup egg beaters® 99% egg substitute -- or 3 egg whites 1/2 teaspoon salt 3 teaspoons pumpkin pie spice 1 teaspoon vanilla 1/3 cup sugar 1/3 cup splenda Combine all ingredients and beat until smooth. Pour into pie pan sprayed with cooking spray. Bake at 400 for 15 minutes, then reduce heat to 325 and bake for additional 45 minutes or until a knife inserted comes out clean. NOTES : I didn't have any pumpkin pie spice, so substituted 1 tsp. ground cinnamon, 1/2 tsp. ground ginger, and 1/2 tsp. ground cloves. Points would be reduced to 1 if using all splenda (2/3 cup) instead of the sugar/splenda combo. I don't know if the consistency would be the same though. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 100 Calories; trace Fat (2.1% calories from fat); 5g Protein; 19g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 226mg Sodium. Joyce WW starting weight: 228.8 - 2/5/02 current weight: 132.2 Lifetime: 4/4/03 |
#4
|
|||
|
|||
Crustless Pumpkin Pie
Thanks Joyce. I'm going to try it this weekend.
-- Brenda 209/174/150 NYNY goal 160 "Joyce" wrote in message ... I know this has been posted here before, is where I got the recipe from! I made this tonite and it was fantastic, so thought it was well worth posting again for any new members who may be looking for lighter desert recipes (especially with the holidays quickly approaching. Crustless Pumpkin Pie 8 servings, 1.60 US pts. 15 ounces pumpkin puree 12 ounces fat free evaporated milk 3/4 cup egg beaters® 99% egg substitute -- or 3 egg whites 1/2 teaspoon salt 3 teaspoons pumpkin pie spice 1 teaspoon vanilla 1/3 cup sugar 1/3 cup splenda Combine all ingredients and beat until smooth. Pour into pie pan sprayed with cooking spray. Bake at 400 for 15 minutes, then reduce heat to 325 and bake for additional 45 minutes or until a knife inserted comes out clean. NOTES : I didn't have any pumpkin pie spice, so substituted 1 tsp. ground cinnamon, 1/2 tsp. ground ginger, and 1/2 tsp. ground cloves. Points would be reduced to 1 if using all splenda (2/3 cup) instead of the sugar/splenda combo. I don't know if the consistency would be the same though. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 100 Calories; trace Fat (2.1% calories from fat); 5g Protein; 19g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 226mg Sodium. Joyce WW starting weight: 228.8 - 2/5/02 current weight: 132.2 Lifetime: 4/4/03 |
#5
|
|||
|
|||
Crustless Pumpkin Pie
Thanks for posting this! I'll bet I could adapt this to the Pumpkin Pie
Squares that I made every year. My DH's favorite dessert - but since he's diabetic this would work much better. -- Donna in Idaho! Project Linus Boise/SW Idaho Coordinator Website: http://donnakwilts.tripod.com/ Remove ".remove.invalid" to reply The ultimate inspiration is the deadline! "Joyce" wrote in message ... I know this has been posted here before, is where I got the recipe from! I made this tonite and it was fantastic, so thought it was well worth posting again for any new members who may be looking for lighter desert recipes (especially with the holidays quickly approaching. Crustless Pumpkin Pie 8 servings, 1.60 US pts. 15 ounces pumpkin puree 12 ounces fat free evaporated milk 3/4 cup egg beaters® 99% egg substitute -- or 3 egg whites 1/2 teaspoon salt 3 teaspoons pumpkin pie spice 1 teaspoon vanilla 1/3 cup sugar 1/3 cup splenda Combine all ingredients and beat until smooth. Pour into pie pan sprayed with cooking spray. Bake at 400 for 15 minutes, then reduce heat to 325 and bake for additional 45 minutes or until a knife inserted comes out clean. NOTES : I didn't have any pumpkin pie spice, so substituted 1 tsp. ground cinnamon, 1/2 tsp. ground ginger, and 1/2 tsp. ground cloves. Points would be reduced to 1 if using all splenda (2/3 cup) instead of the sugar/splenda combo. I don't know if the consistency would be the same though. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 100 Calories; trace Fat (2.1% calories from fat); 5g Protein; 19g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 226mg Sodium. Joyce WW starting weight: 228.8 - 2/5/02 current weight: 132.2 Lifetime: 4/4/03 |
#6
|
|||
|
|||
Crustless Pumpkin Pie
The graham cracker crumbs are a great idea! I also put a bit of the ff cool whip
on top. DH has just now started to try to lose some weight, groaned when he saw the pie in the fridge. I told him it was safe, all the calories have been removed. G It was a great solution for us anyway. The kids love pumpkin pie, but never have liked the crust - so they only ate the filling anyway. Now they don't have to dig it out. LOL Joyce On Sat, 04 Oct 2003 11:41:12 GMT, "Lesanne" wrote: I love this stuff too !! I sometime crush a graham cracker on top of it to make a sort of faux crust like taste on it, and a little fat free cool whip. "Joyce" wrote in message .. . I know this has been posted here before, is where I got the recipe from! I made this tonite and it was fantastic, so thought it was well worth posting again for any new members who may be looking for lighter desert recipes (especially with the holidays quickly approaching. Crustless Pumpkin Pie 8 servings, 1.60 US pts. 15 ounces pumpkin puree 12 ounces fat free evaporated milk 3/4 cup egg beaters® 99% egg substitute -- or 3 egg whites 1/2 teaspoon salt 3 teaspoons pumpkin pie spice 1 teaspoon vanilla 1/3 cup sugar 1/3 cup splenda Combine all ingredients and beat until smooth. Pour into pie pan sprayed with cooking spray. Bake at 400 for 15 minutes, then reduce heat to 325 and bake for additional 45 minutes or until a knife inserted comes out clean. NOTES : I didn't have any pumpkin pie spice, so substituted 1 tsp. ground cinnamon, 1/2 tsp. ground ginger, and 1/2 tsp. ground cloves. Points would be reduced to 1 if using all splenda (2/3 cup) instead of the sugar/splenda combo. I don't know if the consistency would be the same though. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 100 Calories; trace Fat (2.1% calories from fat); 5g Protein; 19g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 226mg Sodium. Joyce WW starting weight: 228.8 - 2/5/02 current weight: 132.2 Lifetime: 4/4/03 |
Thread Tools | |
Display Modes | |
|
|
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
Pumpkin Bread - With Measurements | Jenny | Low Carbohydrate Diets | 6 | November 30th, 2003 08:48 PM |
Low Carb Pumpkin Bread | Jenny | Low Carbohydrate Diets | 9 | November 27th, 2003 04:33 PM |
REC: Crustless Pumpkin Cheesecake | Reb | Low Carbohydrate Diets | 6 | November 7th, 2003 03:33 AM |
REC: Sort of LCish Pumpkin Pie | Robyn Rosenthal | Low Carbohydrate Diets | 10 | November 6th, 2003 01:26 AM |
lc pumpkin pie rec | Diem Sellers | Low Carbohydrate Diets | 0 | November 5th, 2003 05:58 AM |