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Old 11-20-2009, 01:04 PM   #60
Institches21
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Location: PA
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Crustless Pumpkin Pie

15oz can Libby solid pack pumkin
3 egg whites
12oz can ff evap. milk
1/2tsp salt
3tsp cinnamon
1tsp vanilla
2/3 splenda

preheat oven 400, spray a 8-9inch pie plate with non stick spray. Blend and Pour filling into plate, Bake 15mins at 400, then 45mins at 325. Cool slightly, cover and refrigerate until ready to eat. Add a dollop of ff whip and very yummy.


8 servings-each serving 1pt


HG Pumpkin Pie

Crust:
2c Fiber One-made into cracker crumbs in the blender
1/4c light whipped buttery spread
3 Tbls splenda
1tsp cinnamon

Filling:
15oz can solid pack pumkin
3/4 splenda
12oz can ff evap milk
1/4c sf pancake syrup
1 Tbls Pumpkin Pie spice
1/2tsp cinnamon
1/8 salt

FF coolwhip optional

preheat 350, Micro spread, crumbs, splenda and cinnamon. Spread and distribute crust to form crust, into a 9inch pie plate- sprayed with non stick spray, set aside. Prepare filling, pour into pie plate, filling might be taller than crust, it's okay. Bake 45mins, cool slightly, refrigerate several hrs, or overnight would be best. Cut into 8 slices


cal-133/ fat-3gms/ sodium-236/ carbs-28/ fiber-9/ sugar-8/ protein-6
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Last edited by Institches21 : 11-21-2009 at 01:18 AM.
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