16 oz Can solid-pack pumpkin
2 tb Sugar
13 oz Can evaporated skim milk
8 pk Sugar substitute
1 Egg
2 Egg whites
2 ts Pumpkin pie spice
2 ts Vanilla
1/2 c Biscuit mix like Bisquick
Heat oven to 350 F. Lightly grease or spray 9 inch pie pan with vegetable pan spray. Place all ingredients in blender, food processor or mixing bowl. Blend 1 minute or beat 2 minutes with mixer.
Pour into pie pan and bake for 50 minutes or until center is puffed up.
Recipe By : kemogo from WW forum
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Pies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups pumpkin
1 cup egg beaters® 99% egg substitute
1 cup evaporated skim milk
1 teaspoon pumpkin pie spice
16 packets equal® sweetener
pinch salt
Beat all ingredients together and pour into a 9" glass pie plate sprayed with Pam. Bake at 350 degrees for 35-45 minutes. Serves 8. Per serving: 55.6 Cal, 0.1g Fat, 0.4g Fiber= 1 Point per serving.
MC Formatted by Sue B 11-24-98 and submitted to the WW forum. Originally submitted to the WW forum by kemogo on 11-24-98.
Recipe By :JoAnna M. Lund
Serving Size : 8 Preparation Time :0:00
Categories : Pies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Bisquick reduced-fat baking mix
1 package Jell-O sugar free vanilla inst. pudding
mix -- (4 serving size)
2 cups canned pumpkin -- (16 oz. can )
1 1/2 cups evaporated skim milk -- Carnation
2 eggs -- or equivalent in egg substitute
egg substitute
2 tablespoons brown sugar substitute, Sugar Twin
2 teaspoons pumpkin pie spice
1. Preheat oven to 350 degrees F. Spray a 9 inch pie plate with butter-flavored cooking spray. In a large bowl, combine baking mix and dry pudding mix. Add pumpkin, evaporated skim milk, eggs, Brown Sugar Twin, and pumpkin pie spice. Using an electric mixer, blend for two minutes. Pour mixture into pie plate. Bake 50 minutes or until center is puffed up. Cool on wire rack. Cut into 8 pieces.
Serving size (1 slice)
According to the Cookbook:
Per serving: 117 Cal, 2g Fat, 7g Pro, 19g Carb, 318mg Sod, 2g Fib
Healthy Exchanges: 1/2 Vegetable, 1/3 Skim Milk, 1/3 Bread, 1/4 Protein (limited), 1/4 Slider, 1 Opt. Cal.
Diabetic Exchanges: 1 Starch, 1/2 Skim Milk
Weight Watcher Points: 2
NOTES : Submitted by Mikell on 3/29/99 to the Healthy Exchanges Website. MC formatted by Pamela S. on 3/30/99. Shared by Pamela S. on 9/14/99 to the W. W. Forum.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
Recipe By : Sue B's WW Meeting - 4 Points
Serving Size : 8 Preparation Time :0:55
Categories : Desserts Pies
Ww Meetings Recipes Holiday Recipes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup sugar
1/2 cup buttermilk baking mix
2 Tablespoons margarine -- melted
1 12 oz. can evaporated skim milk
2 eggs
1 15 oz. can pumpkin
2 1/4 teaspoons pumpkin pie spice
2 teaspoons vanilla
Mix all ingredients together. Pour all but 1-2 cups into sprayed pie pan. Add remaining 1-2 cups after you have the pie pan in the oven so that it will not spill. Bake 350 degrees for 55 minutes in 9" sprayed pan. Pie is done when knife inserted into the center comes out clean.
MC Formatted by Sue B 10/97 and submitted to the WW forum.
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NOTES : 166 Cal. 5.0 Fat, 0.3 Fiber - 4 Points If you make this with all low-fat ingredients, and use the egg beaters, its 3 Points for 1/8 slice and its really good.(low-fat Bisquick, Blue Bonnet stick margarine with 70 Cal. per Tablespoon)
Originally posted by eaglssong on 12-12-99 at 10:30 on the BCB Post recipes here! thread.
CRUSTLESS PUMPKIN PIE
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
Combine all ingredients and beat until smooth.
Pour into a 9" sprayed pie pan
Bake at 400 for 15 minutes, and then at 325 for 45 minutes or until a knife inserted in center comes out clean.
Serves 8
Whole Pie: 8 points (or ONE pt. for 1/8 pie)
"Our Pilgrim fathers (and mothers) would be proud of this "modern-day" pumpkin treat. Try this for a Halloween party, and you're certain to be begged for a repeat performance by Thanksgiving."
1. In a medium bowl, combine canned pumpkin, dry pudding mix, dry milk powder, pumpkin-pie spice, and water. Mix well using a wire whisk. Blend in 1/4 cup Cool Whip Lite. Pour mixture into piecrust. Refrigerate for about 15 minutes. Spread remaining 3/4 cup Cool Whip Lite over top of set filling. Sprinkle pecans evenly on top. Refrigerate until ready to serve. Serves 8. Freezes well.
Source:
"Healthy Exchanges® Cookbook, page 206"
Copyright:
"JoAnna M. Lund 1995; Healthy Exchanges, Inc., 1995; ISBN
0-399-14065-4"
Yield:
"8 slices"
Start to Finish Time:
"0:30"
Ratings : Very Good 4
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NOTES : Scanned & MC formatted (using MC-TagIt) by Pamela S. on 11/7/1999. Shared by Pamela S. on 1/5/2000 to the Weight Watchers Forum.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
thank you very much for the recipie. I love pumpkin pie!!!! i'm making 2 of them as i am typing this. i tried the first recipie posted. i'm bringing one to a family dinner tonight and keep one for at home. i figured i'd give them a try. if they are good i'm going to make this one alot!! it will come in handy especially with thanksgiving coming! thanks again for posting this one!!
2. Spray 9-inch pie plate with butter-flavored cooking spray.
3. In large bowl, combine baking mix and pudding mix. Add pumpkin, evaporated milk, eggs, brown sugar substitute and pumpkin pie spice. Using an electric mixer, blend for 2 minutes.
4. Pour into pie plate.
5. Bake 50 minutes or until center is puffed up. Cook on wire rack.
Nutritional values per serving: Calories: 117; Total Fat 2 g; Sodium 317 mg; Total Carbohydrate 19 g; Dietary Fiber 2 g; Protien 19 g --- Diabetic Exchanges: 1 starch; 1/2 skim milk
Recipe By : Unknown
Serving Size : 8 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can pumpkin -- 15-ounce can
1 can evaporated skim milk -- 12-ounce can
3/4 cup Egg Beaters® 99% egg substitute
1/2 teaspoon salt
3 teaspoons pumpkin pie spice
1 teaspoon vanilla
2/3 cup Splenda® Sugar Substitute
1. Combine all ingredients and beat until smooth.
2. Pour into 9-inch pie pan sprayed with cooking spray.
3. Bake at 400 degrees F for 15 minutes; reduce temperature to 325 degrees F and bank for 45 minutes more. Pie is done when knife inserted into center comes out clean.
Nutritional values per serving: Calories: 63; Total Fat 0.2 g; Dietary Fiber 1 g
Pumpkin pies & other pumpkin desserts
Kathy
