Desserts - Pumpkin pies & other pumpkin desserts




Hoosier92
10-05-1999, 10:23 PM
Low-Calorie Pumpkin Pie

Yield: 8 servings

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.

1/8 pie - 114 calories, 1 1/2 starch/bread exchange 18.5 grams carbohydrate, 6.3 grams protein, 1.9 grams fat, 1.4 gm fiber 174.9 mg
sodium, 304.2 mg potassium, 37 mg cholesterol

Source: Am. Diabetes Assoc. Family Cookbook Vol II, 1987


Kari_P
01-06-2000, 09:53 PM
* Exported from MasterCook *

No Crust Pumpkin Pie - 1 Point

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.

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Kari_P
01-06-2000, 09:53 PM
* Exported from MasterCook *

Crustless Pumpkin Pie - 2 Points

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

Source:
"Best of Healthy Exchanges Food Newsletter Cookbook"
Yield:
"8 slices"

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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


Kari_P
01-06-2000, 09:54 PM
* Exported from MasterCook *

Impossible Pumpkin Pie

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)

Kari_P
01-07-2000, 10:47 PM
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)

Kari_P
01-07-2000, 11:48 PM
* Exported from MasterCook *

Pumpkin Chiffon Pie - 4 Points

Recipe By :JoAnna M. Lund
Serving Size : 8 Preparation Time :0:15
Categories : Make-Ahead Pies
Thanksgiving Tried & True

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups (one 16 ounce can) canned pumpkin
1 package Jell-O sugar-free instant vanilla pudding
mix -- (4 serving size)
2/3 cup Carnation nonfat dry milk powder
1 teaspoon pumpkin-pie spice
3/4 cup water
1 cup Cool Whip Lite® -- divided, see directions
1 (6 ounce) Keebler graham-cracker piecrust
2 tablespoons (1/2 ounce) chopped pecans

"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.

Serving size (1 slice)
According to the cookbook:
Per serving: 206 Cal, 8g Fat, 4g Pro, 30g Carb, 350mg Sod, 3 Fib
Healthy Exchanges: 1/2 Bread, 1/2 Vegetable, 1/4 Skim Milk, 1/4 Fat, 3/4 Slider, 19 Opt. Cal.
Diabetic Exchanges: 2 Starch, 1 Fat
Weight Watcher Points: 4

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

Kelly_S
04-22-2000, 04:48 AM
pulling up

Tammy L
10-02-2000, 09:00 PM
Pulling up.

Tammy L
10-02-2000, 09:05 PM
pulling up

kathleen61
10-05-2000, 07:25 AM
THANK-YOU , THANK-YOU , THANK-YOU . :) Kathy

lisam427
10-10-2000, 03:34 AM
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!!

lisa

Kelly_S
11-13-2000, 10:58 PM
* Exported from MasterCook *

Crustless Pumpkin Pie - 2 Points

Recipe By : JoAnna M. Lund
Serving Size : 8 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Reduced Fat Bisquick®
1 package Sugar Free Instant Vanilla Pudding -- 4 serving size
2 cups canned pumpkin
1 1/2 cups evaporated skim milk
2 eggs
2 tablespoons brown sugar substitute
2 teaspoons pumpkin pie spice

1. Preheat oven to 350 degrees F.

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

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Kelly_S
11-13-2000, 11:00 PM
* Exported from MasterCook *

Crustless Pumpkin Pie Variation - 1 Point

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


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Kelly_S
11-13-2000, 11:02 PM
* Exported from MasterCook *

Impossible Pumpkin Pie - 4 Points

Recipe By : Sue B's W/W Meeting
Serving Size : 8 Preparation Time :0:55
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup sugar
1/2 cup bisquick® baking mix
2 tablespoons margarine -- melted
1 can evaporated skim milk -- 12-ounce can
2 eggs
1 can pumpkin -- 15-ounce can
2 1/4 teaspoons pumpkin pie spice
2 teaspoons vanilla

1. Mix all ingredients together.

2. Pour into a 9-inch pie pay sprayed with cooking spray.

3. Bake at 350 degrees F for 55 minutes. Pie is done when knife inserted into center comes out clean.

Nutritional values per serving: Calories: 166; Total Fat 5 g; Dietary Fiber 0.3 g

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Kelly_S
11-13-2000, 11:03 PM
* Exported from MasterCook *

No Crust Pumpkin Pie - 1 Point

Recipe By : Unknown
Serving Size : 8 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups pumpkin
1 cup Egg Beaters® 99% egg substitute
1 cup evaporated milk
1 teaspoon pumpkin pie spice
16 packages Equal® sweetener
pinch salt

1. Beat all ingredients together and pour into 9" glass pie plate sprayed with cooking spray. Bake at 350 degrees F for 35-45 minutes.

Nutritional values per serving: Calories: 55; Total Fat 0.1 g; Dietary Fiber 0.4 g

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lighter
11-14-2000, 04:53 AM
Here's another variation that we made in my low fat cooking class this morning using Splenda and everyone thought it was excellent.

Veg. cooking spray
12 oz. can evaporated skim milk
1 egg, room temperature
2 egg whites
1/2 c. Light Bisquick
3/4 c. Splenda
2 tsp. pumpkin pie spice
2 tsp. vanilla
16 oz canned (2 cups) solid pack pumpkin puree

Heat oven 350 degrees. Coat a 9 or 10 inch deep dish pie pan with cooking spray.

Place all ingredients except the pumpkin puree in an electric blender. blend for 20 seconds. Add the pumpkin puree and blend another 20 seconds.

Pour into prepared dish and bake about 45 minutes or until the center is puffed and the tip of a knife inserted in center comes out clean. Place pie on wire rack to cool. Cut into wedges and serve with whipped topping if desired.

Serves 8 Per Serving:
Calories 133 Fat 1.4 g Fiber 0.2 g

------------------

Ann P

Kelly_S
11-22-2000, 08:49 PM
pulling up

nms here
03-14-2001, 06:49 PM
Hi Everyone:)

About a year ago my WW Leader posted a 1-2 point pumpkin pie recipe. I went to look for it the other day & couldn't find it!

Anyone out there have a WONDERFUL, CAN'T TELL ITS LOW-POINT pie recipee? I need to fool my family;) My DH needs to be fooled more than my 2 boys - LOL!

Thanks in advance!

kt marie
03-24-2001, 08:18 PM
nms here -
There is an old thread for pumpkin pie recipes I will pull up for you.

Katie

kt marie
03-24-2001, 08:19 PM
pulling up for nms here

Christian at home
10-24-2001, 06:10 PM
Pulling up for Thanksgiving

evergreenchick
11-05-2002, 04:24 PM
This year, my contribution to the family Thanksgiving dinner will be the pumpkin pie. My family is pretty picky about what they'll eat, and they despise my low-fat, low-cal choices. I know it's possible to make a healthier version of the traditional pumpkin pie (I've seen a few possible recipes here and there), but I need to find one that's tried-and-true. :?:

Any healthy recipe suggestions?

aaronsmom
11-18-2002, 09:33 AM
1 15 oz can pumpkin
1/2 c egg beaters
1 1/2 c skim milk
1/2 t salt
3/4 c Splenda
1 tsp pumpkin pie spice

Beat all till smooth. Pour into Pam-sprayed pie plate. Bake in preheated 400 degree oven for 15 minutes, then at 375 for 45 minutes.

Whole pie = 4 points
No, this isn't a typo! The whole pie is really 4 points

__________________

aaronsmom
11-18-2002, 09:34 AM
1 15 oz can pumpkin
1/2 c egg beaters
1 1/2 c skim milk
1/2 t salt
3/4 c Splenda
1 tsp pumpkin pie spice

Beat all till smooth. Pour into Pam-sprayed pie plate. Bake in preheated 400 degree oven for 15 minutes, then at 375 for 45 minutes.

Whole pie = 4 points
No, this isn't a typo! The whole pie is really 4 points

This is also under a request for a healthy pumpkin pie, but I thought it would be easier to find if it had its own thread too!
_________________

roodco1
11-22-2002, 01:07 PM
Has anyone made a pumpkin pie using just a large tub of fat free Cool Whip, and a can of Libby Pumpkin Pie mix...and pouring into a low fat graham cracker shell? I spoke w/the folks at Libby, and they said the pumpkin pie mixture is already cooked, so wouldn't it seem to make a good pie?
Here's hoping..

sherry1215
08-11-2004, 04:26 PM
:?: I know we are in the middle of August, but I can not wait until fall and one of my weakness is anything with pumpkin. I was looking back through some old recipes posted here and saw one for pumpkin bars that only listed spice cake and 100% Pumpkin as the ingredients. Has anyone tried this? Do you use the pre-spiced pumpkin? Any information on this would be helpful!
Thank in advance! :)

LisaYen
08-11-2004, 05:06 PM
I have made this many times. It is wonderful. You use just regular canned pumpkin. Use the large can and a box of spice cake. Mix together and bake for whatever the cake directions are. It is a little difficult to mix because it is so dry, but the cake turns out very good. I have also used the pumpkin with a chocolate cake mix and lemon cake mix, but it tastes best with a spice or carrot cake. Good luck.

sherry1215
08-12-2004, 09:27 AM
Thanks so much for the info!
Can't wait to try it!

Carolfromfl
08-12-2004, 10:36 AM
Can you please tell me how many WW points for a piece of this pumpkin cake? It sounds delicious and I can't wait to try it.
Thanks a lot!
CAROL

Idealperson
08-12-2004, 10:57 AM
Depending on the cake mix you use, it is usually about 3 points. I love it topped with cool whip free and a sprinkling of cinnamon.

sherry1215
08-12-2004, 02:36 PM
Hi Carol! You may also want to try the Dreamsicle Cake posted on this site, I made it today for work and it is so yummy! :T

txlawchic
10-08-2004, 11:38 AM
Spryng,

I've seen you mention the crustless pumkin pie for your desserts. Do you mind sharing it? I apologize if you have shared already. If that is the case, could you direct me to where I can find it?

Thank you!

Kelly_S
10-08-2004, 12:38 PM
I'm not her but here are a couple I've gathered over the course of my W/W years:

* Exported from MasterCook *

Crustless Pumpkin Pie - 2 Points

Recipe By : JoAnna Lund/Best of Healthy Exchanges Newsletter Cookbook
Serving Size : 8 Preparation Time :0:00
Categories : Pies And Pie Crusts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup reduced fat Bisquick®
1 package sugar-free pudding mix -- vanilla flavor
2 cups canned pumpkin
1 1/2 cups evaporated skim milk
2 eggs -- ** see notes
2 tablespoons brown sugar substitute -- * see notes
2 teaspoons pumpkin pie spice
nonstick cooking spray -- butter flavored

1. Preheat oven to 350 degrees F. Spray a 9-inch pie plate with butter-flavored nonstick cooking spray.

2. In a large bowl,combine baking mix and dry pudding mix. Add pumpkin, milk, eggs, sugar substitute and spice. Using an electric mixer, blend for two minutes.

3. Pour into pie plate. Bake 50 minutes or until center is puffed up.

4. Cook on wire rack. Cut into 8 pieces.

Per serving: 117 calories; 7 g protein; 2 g fat; 19 g carbohydrate; 2 g fiber; 318 mg sodium

Healthy Exchanges: 1/2 vegetable; 1/3 skim milk; 1/3 brad; 1/4 protein (limited); 1/4 slider, 1 optional calorie

Diabetic Exchanges: 1 starch; 1/2 skim milk



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NOTES : Per MasterCook Software the following nutritional analysis is provided:

Calories: 128.3
Fat grams: 2.0
Fiber grams: 2.0

W/W Points: 2

IF YOU SUBSTITUTE EGG SUBSTITUTE (for eggs) THE FOLLOWING NUTRITIONAL ANALYSIS IS PROVIDED BY MasterCook SOFTWARE:

Calories: 116.0
Fat grams: 0.8
Fiber grams: 2.0

W/W Points: 2

*Sugar Twin makes a brown sugar substitute
**you can substitute 1/2 cup of egg substitute for the eggs with the same results

--------------------------------
· Exported from MasterCook *

Impossible Pumpkin Pie - 4 Points(or 3 Points*)

Recipe By : Sue B's WW Meeting
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. Submitted to the new forum 6-30-00. (Kellys' 8-4-00)


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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)
· ---------------------------------

txlawchic
10-08-2004, 01:04 PM
Thank you, Kelly! Will give them a try.

Itryharder
10-08-2004, 08:44 PM
If you are on Core, here's another one you might like. It's a pumpkin pie pudding type thing. Simply combine one pkg. SF FF vanilla instant pudding mix with 2 cups pumpkin.
Add spices like for a pie--1/4t. each of nutmeg, cinnamon, and allspice or ground cloves. You could also use 1 t. pumpkin pie spice instead of the others. Mix and chill--that's it!
Good luck!
Judy :grouphug:

spryng
10-08-2004, 11:45 PM
Here is the recipe I use and I just love it.

Crust less Pumpkin Pie
Whole Pie - 4 pts! (but zero on core!)

1 - 15 oz can pumpkin
1/2 cup EggBeaters
1 1/2 cup skim milk
3/4 cup Splenda
1/2 teaspoon salt (I just sprinkled a bit)
1 teaspoon pumpkin pie spice (I used 1 1/2, love the stuff)

Beat till smooth (I just whisked it all); put in Pam sprayed pie pan. Bake at 400 for 15 minutes, then at 375 for 45 minutes till knife inserted in center comes out clean. Because of the size of the pie plate Jackie used it's usually less than 45 minutes - she must of used a bigger one than the standard - I used the standard and it needed about 50 minutes (it does poof up a bit). Serve with FF Cool Whip! Delicious!!!

just_peachy
11-07-2004, 04:54 PM
I got this recipe at my WW meeting. Tried and it is delicious. :)

1-2-3 Pumpkin Pudding

1 can (15 oz) Libby pumpkin (not the pie mix)
2 boxes sugar-free, fat-free Jell-o instant vanilla pudding
3 cups skim milk
nutmeg, cinnamon, or pumpkin pie spice to taste


Whip, mix, or user a blender to combine all ingredients. Either put entire batch in one bowl and chill or set up individual bowls and chill before serving.

Core (count 1 milk)

1/2 cup serving = 1 point on Flex Plan

Servings = approximately 8 to 10

Enjoy!

Ahissa
11-28-2004, 05:28 PM
Mmmm, that sounds delish! I'll try it. Thanks :)

Renoshorty56
12-02-2004, 03:58 PM
Heres a very easy and yummy desert. All you do is take any flavored cake mix and instean of adding the eggs and all that you add a 15 oz. can of pumkin. Then you bake according to the box. Cut into squares and each is 1 pt. Also you may need to add a little water if it is too think depending on brand of cake mix. I hope everyone enjoys this.

kchamber2
02-01-2005, 02:10 PM
How many pieces do you cut them into to get one point each? I have heard they are 3 points so that's why I ask.

Thanks,
K

princessredtights
09-29-2005, 11:47 AM
bumpin ~ cause it sounds good and I've been bummed that Jello has a pumpkin pudding out this season but it's not SF/FF ... LOL

snapplegirl69
10-28-2005, 10:13 PM
1 1/2 Cups Pure Canned Pumpkin
2 (1 oz.) Packages Jello Sugar Free Vanilla Instant Pudding
2 Cups Skim Milk
1 teaspoon Pumpkin Pie Spice
9 Packets of Splenda (optional)

Mix milk and pudding with a wire whisk. Add Spice, and Splenda (if using). Mix in Pumpkin and divide between 4 small dishes. Refrigerate for at least 1 hour.

Serves: 4
Per Serving: 129 Calories; 1g Fat (3.7% calories from fat); 5g Protein; 26g Carbohydrate; 3g Dietary Fiber; 2mg Cholesterol; 635mg Sodium. Exchanges: 0 Grain (Starch); 1 1/2 Vegetable; 1/2 Non-Fat Milk; 0 Fat.

POints:2

snapplegirl69
10-28-2005, 10:17 PM
1 (15 oz.) Can Pure Pumpkin
5 oz. Fat Free Evaporated Milk
3/4 Cup Splenda Granular
2 teaspoons Pumpkin Pie Spice
2 Eggs
Fat Free Cool Whip (optional)

Combine all ingredients. Spray a pie pan with nonstick cooking spray.
Pour pumpkin mixture directly into pan. Bake @ 375 degrees for 30 minutes. Cool Completely. Serve with 2 Tablespoons of Fat Free Cool Whip if desired.

Serves: 8
Per Serving: 60 Calories; 1g Fat (19.0% calories from fat); 3g Protein; 9g Carbohydrate; 2g Dietary Fiber; 47mg Cholesterol; 40mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 1 Vegetable; 0 Fat.

Points:1

snapplegirl69
10-29-2005, 08:47 PM
1 Box (1 Step) Angel Food Cake Mix
1 (15 oz.) Can Pure Pumpkin
1 Cup Water
1 Tablespoon Pumpkin Pie Spice
1 Tablespoon Cinnamon

Preheat oven to 350 degrees. Place the dry cake mix in a bowl and add the remaining 4 ingredients listed above. Pour batter into an ungreased 10X4 Tube Pan. Bake for 40-45 minutes until golden brown or cracks on top appear dry. Cool upside down on a glass bottle or heatproof surface until completely cool. Cut into 12 pieces and serve with a little fat free cool whip on top if you choose.

Serves: 12
Per Serving: 142 Calories; trace Fat (1.5% calories from fat); 4g Protein; 33g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 258mg Sodium. Exchanges: 0 Grain (Starch); 0 Fat; 2 Other Carbohydrates. WWP: 3

dreed1957
11-01-2005, 02:44 PM
Bars:

1 white cake mix
1 15 oz can pumpkin
1 t. pumpkin spice
1 t. cinnamon

Mix, spread (batter with be thick) in sprayed 13 x 9 pan. Bake approximately 30 minutes at 350. Cool & Frost

Frosting:

1 6 oz cartin Dannon Light 'n Fit vanilla bean yogurt
1 c. ff cool whip

Mix until smooth, spread on cake

3 points per serving

nursegal81
11-15-2005, 05:06 PM
How many servings should you get out of a pan?

kellyjoiii
11-16-2005, 03:35 PM
I just wanted to say that I have this in the oven RIGHT now and it smells awesome. Just like a crustless pumpkin pie. I did tweak the recipe a little using four egg whites instead of whole eggs and also only used 1/2 c splenda instead of 3/4....I am sooo excited to eat this! Thanks for the great recipe!

ambabs
11-16-2005, 04:32 PM
Ooohhh I'm gonna have to try this! My son is craving pumpkin pie but I've been afraid to buy one and since we don't hold thanksgiving at my house I know I wont buy one then either.

Thanks for the recipe. Kelly let us know how it came out with the changes you made.

kellyjoiii
11-16-2005, 09:55 PM
OK I just want to say I give this recipe out of a possible 5 turkeys....
:turkey: :turkey: :turkey: :turkey: :turkey:

I say that 1/2 c.splenda is PLENTY...I wouldn't use more but that is just me and if you have no willpower....DONT MAKE IT! LOL I have had three pcs today. I gotta count some points for the ff whipped topping but WAHOOOO I WILL make this again. Thank God I made it FF!

Oh...and I only used 1.5 tsp pumpkin pie spice and sprinkled lightly cinnamon on the top before baking.

Eat it up! I would say the WHOLE entire recipe has only got to be like 6 pts or close to it????????that is without the whipped cream.

ambabs
11-21-2005, 12:58 PM
Kelly I'm glad it turned out. I'm making it tonight.

I tried to figure out the recipe if I use egg sub instead of eggs and I think it bring the calories down to 40 per serving. But I'm gonna keep telling myself it's 60 so that maybe I wont eat as much.

snapplegirl69
11-21-2005, 08:34 PM
Awesome!Can you taste the splenda at all?I dont really like the taste of it in soda...

ambabs
11-22-2005, 11:21 AM
I made it last night and it was a major hit with the entire family! Thanks for the recipe! I doubled it and made it with egg whites and a little less splenda than what was recommended and it was great!

Snapplegirl no we really couldn't notice the splenda taste.

Isla_Bonita115
11-22-2005, 05:30 PM
I might just try this recipe for Christmas! My Mom has all of the Thanksgiving desserts taken care of already! The only ingredient I wouldn't use is the Splenda....any ideas for substitutions? I am a novice baker and have never made any type of pie before, but could I use a combo of, say, applesauce and 1/4 c. of Sucanat or Turbinado cane sugar instead? I know that the applesauce would change the flavor, but I don't eat Splenda.

Oh, I would add cinnamon to the recipe too just because I LOVE cinnamon! :D And maybe ground flax seed too! See, that's why I really love this recipe...it's wonderful (or so everybody says!) by itself and I think it is a great recipe to build on as well.

Thank you Snapplegirl! :hug:

snapplegirl69
11-24-2005, 12:07 AM
YW.I went to Stop and Shop today and couldnt bring myself to paying high prices for the sweet n low/splenda so i bought the store brand called Sweet Measure..Says a sugar alternative.So i tried it before putting into the pie and it was actually good..lol..So I would recommed this to anyone!I got this bad boy in the over and man it smells WICKED good..like real pumpkin pie..Which is a weakness..lol

dreed1957
11-30-2005, 03:13 PM
Sorry, just checked back in - whatever the box of cake mix you use, you can figure the points/servings since the pumpkin is no points at all.

harleymoto
01-23-2006, 12:54 PM
I tried this recipe this weekend, yummy! Thanks!

PandyCat
03-30-2006, 05:41 PM
I just made this a couple of hours ago...I'm having trouble keeping my fingers out of the bowl! :lol: So yummy! Thanks for the recipe!