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

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Ann P

pulling up

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!

nms here -
There is an old thread for pumpkin pie recipes I will pull up for you.

Katie

pulling up for nms here

Pulling up for Thanksgiving

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?

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

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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!
_________________

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..

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!

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.

Thanks so much for the info!
Can't wait to try it!

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

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.