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?
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
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
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· 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
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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)
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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
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!!!
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.
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.
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.
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.
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.