How many servings should you get out of a pan?

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!

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.

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.

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.

Awesome!Can you taste the splenda at all?I dont really like the taste of it in soda...

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.

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!

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

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.

I tried this recipe this weekend, yummy! Thanks!

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!