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

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

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

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

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/

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"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

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