does anyone have a recipe for pumpkin pie. glen

Here is a good one...I will try to find you some more too...Have a great day!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.

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

__________________

thanks christie. do put in a pie crust. glen

Hi Glen: Here's the one that I use. I like the Mousse itself in a dish as pudding, but when I'm doing a Fall dinner, I put it in the graham cracker crust for guests. It's not just like a REAL pumpkin pie though. I'll bet Christie's recipes are more like REAL only without a crust. Hope that helps some.

Pumpkin Mousse

2 boxes of sugar free vanilla pudding
2 cups Fat Free (skim) milk
1 3/4 cups of canned pumpkin
3/4 tsp. pumpkin pie spice
1 - 8 oz. container of fat free Cool Whip

Beat the pudding, milk, canned pumpkin and spice together. Fold in the Cool Whip.
Chill for a couple of hours.

Makes 6 – 1 cup servings 1 WW point per serving

You can use this in a Reduced Fat Graham Cracker Crust and serve as a pie.
You will have to add 2 points per 1/8 of the pie.

WW Creamy Pumpkin Pie
points per serving 5
Servings 6

Ingredients:
1/2 cup fat free skim milk
1 large box sugar free vanilla instant dry pudding mix
1 teaspoon pumpkin pie spice
1 cup of canned pumpkin
2 and 1/2 cup fat free cool whip
1 ready graham cracker crust (25 percent less fat)

Beat in large bowl, milk & dry pudding mix. Whisk for 1 minute. It will become thick. Whisk in pumpkin & pumpkin spice. Mix in cool whip. Then spread into graham cracker crust. Refrigerate over night for best results. Enjoy

Note: 7 servings = 4 pts.
Note: 6 servings = 5 pts.

Sorry web site didn't give me calories, fiber, fat, etc. exchanges.

WW Pumpkin Cheesecake
Serves 16
1 and 1/2 cups low fat honey graham cracker crumbs
2 Tablespoon granulated sugar
2 Tablespoons light butter, melted
1 Tablespoon water
2 (8 ozs.) packages fat free cream cheese, softened
1 (8 oz.) package light cream cheese (Neufchatel), softened
1 cup vanilla fat free yogurt
1 (15 oz.) can pumpkin puree
1 cup packed dark brown sugar
1/3 cup all purpose flour
2 large eggs
2 egg whites
1 teaspoon pumpkin spice
Preheat oven to 350 degrees. Spray 9 inch springfoam pan with nonstick spray. Combine cracker crumbs, granulated sugar, melted butter, and water in small bowl, stir until crumbs are moistened. Firmly press crumb mixture in bottom of pan & 2 inches up sides. Bake until golden, about 10 minutes. Cool. Reduce oven to 325 degrees. Put fat free cheese, light cream cheese & yogurt in food processor and process until smooth. Add remaining ingredients & process until blended. Pour filling into crust. Bake until center is lightly set, 55 to 60 minutes. Turn oven off & leave cake in oven 1 hour. (Don't open oven door in that hour). Cool completely in pan on rack for 30 minutes. Refrigerate for 3 hours before unmolding & slicing.

Per serving: (1/16th of cake)
Calories: 211, Fat: 6 g, Sat Fat: 3 g, Trans fat: 0 g, Chol: 42 mg,Sod :319 mg
Carb: 32 mg, Fiber: 2 g, Protein: 9 g, Calcium: 112 mg.
Point value: 4

ok I saw the pumpkin cheesecake recipe, and had to let you know this one is amazing!!!

Pumpkin pie cheesecake

Ingredients:

2 8-ounce packages fat-free cream cheese, softened
1/2 cup sugar
1/2 tsp. vanilla extract
2 eggs
1/2 cup canned pumpkin
1/3 tsp pumpkin pie spice
1/3 cup graham cracker crumbs
1/2 cup thawed nonfat nondairy whipped topping
(you can use egg sub rather than eggs, 1/4 cup for each egg)

Whip cream cheese, sugar and vanilla until blended. Blend in eggs but don’t beat. Remove 1 cup of batter and stir in canned pumpkin and spice. Spray a 9-inch pie plate with cooking spray, and sprinkle in graham crumbs. Pour remaining batter into pan, top with pumpkin batter. Bake at 325 degrees for 40 minutes, or until center is set. Refrigerate for three hours or overnight.

Serve with a tablespoon of whipped topping, and a sprinkle of graham cracker crumbs.
Makes eight servings. Nutritional values per serving: 150 calories, 2.5g fat (1g sat.), 340mg sodium and 18g sugar.

Cream cheese 1120 96 0
Sugar 360 0 0
Eggs 2pts for whole pie
Pumpkin 50 .5 4
Graham Crackers 350 7.5 5
Cool Whip 60 0 0
Total 1940 105 9
Eight Servings 243 13 1 Six Points

That Pumpkin pie cheesecake sound freekin awesome!!! I LOVE cheesecake!! and so does my hubby...i wonder if i can "fool" him with this!