Monday, December 6, 2010

Crustless Pumpkin Pie

As a healthier option to the pumpkin pie for Thanksgiving this year I decided to make this recipe that was given to me at a weight watcher's meeting.  It was good, really good.  The consistency wasn't as dense as normal pumpkin pie filling.

1 can pumpkin (15 oz.)
1 can evaporated skim milk (12 oz.)
3/4 cup egg substitute (or 3 egg whites)
1/2 tsp salt
3 tsp pumpkin pie spice
1 tsp vanilla
2/3 c splenda or sugar (or to taste)

  1. Combine all ingredients and beat until smooth.
  2. Pour into a 9" sprayed pie pan.
  3. Bake at 400F for 15 minutes, and then 325F for 45 minutes or until a knife inserted comes out clean.
Serves 8
Whole Pie:  8 WW Points (or 1 pt for 1/8 of the pie)
Although, WW just revamped their point system, so I don't know how many PlusPoints the pie is yet.

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