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Old 11-15-2005, 05:06 PM   #46  
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How many servings should you get out of a pan?
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Old 11-16-2005, 03:35 PM   #47  
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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!
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Old 11-16-2005, 04:32 PM   #48  
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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.
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Old 11-16-2005, 09:55 PM   #49  
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OK I just want to say I give this recipe out of a possible 5 turkeys....


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.
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Old 11-21-2005, 12:58 PM   #50  
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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.
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Old 11-21-2005, 08:34 PM   #51  
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Awesome!Can you taste the splenda at all?I dont really like the taste of it in soda...
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Old 11-22-2005, 11:21 AM   #52  
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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.
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Old 11-22-2005, 05:30 PM   #53  
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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! 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!
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Old 11-24-2005, 12:07 AM   #54  
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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
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Old 11-30-2005, 03:13 PM   #55  
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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.
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Old 01-23-2006, 12:54 PM   #56  
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I tried this recipe this weekend, yummy! Thanks!
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Old 03-30-2006, 05:41 PM   #57  
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I just made this a couple of hours ago...I'm having trouble keeping my fingers out of the bowl! So yummy! Thanks for the recipe!
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