Hi Carol! You may also want to try the Dreamsicle Cake posted on this site, I made it today for work and it is so yummy!

Spryng,

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?

Thank you!

I'm not her but here are a couple I've gathered over the course of my W/W years:

* Exported from MasterCook *

Crustless Pumpkin Pie - 2 Points

Recipe By : JoAnna Lund/Best of Healthy Exchanges Newsletter Cookbook
Serving Size : 8 Preparation Time :0:00
Categories : Pies And Pie Crusts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup reduced fat Bisquick®
1 package sugar-free pudding mix -- vanilla flavor
2 cups canned pumpkin
1 1/2 cups evaporated skim milk
2 eggs -- ** see notes
2 tablespoons brown sugar substitute -- * see notes
2 teaspoons pumpkin pie spice
nonstick cooking spray -- butter flavored

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

Healthy Exchanges: 1/2 vegetable; 1/3 skim milk; 1/3 brad; 1/4 protein (limited); 1/4 slider, 1 optional calorie

Diabetic Exchanges: 1 starch; 1/2 skim milk



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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

--------------------------------
· 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
-------- ------------ --------------------------------
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)
· ---------------------------------

Thank you, Kelly! Will give them a try.

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

Here is the recipe I use and I just love it.

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!!!

I got this recipe at my WW meeting. Tried and it is delicious.

1-2-3 Pumpkin Pudding

• 1 can (15 oz) Libby pumpkin (not the pie mix)
• 2 boxes sugar-free, fat-free Jell-o instant vanilla pudding
• 3 cups skim milk
• nutmeg, cinnamon, or pumpkin pie spice to taste

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.

Core (count 1 milk)

1/2 cup serving = 1 point on Flex Plan

Servings = approximately 8 to 10

Enjoy!

Mmmm, that sounds delish! I'll try it. Thanks

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.

How many pieces do you cut them into to get one point each? I have heard they are 3 points so that's why I ask.

Thanks,
K

bumpin ~ cause it sounds good and I've been bummed that Jello has a pumpkin pudding out this season but it's not SF/FF ... LOL

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.

Serves: 4
Per Serving: 129 Calories; 1g Fat (3.7% calories from fat); 5g Protein; 26g Carbohydrate; 3g Dietary Fiber; 2mg Cholesterol; 635mg Sodium. Exchanges: 0 Grain (Starch); 1 1/2 Vegetable; 1/2 Non-Fat Milk; 0 Fat.

POints:2

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.

Serves: 8
Per Serving: 60 Calories; 1g Fat (19.0% calories from fat); 3g Protein; 9g Carbohydrate; 2g Dietary Fiber; 47mg Cholesterol; 40mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 1 Vegetable; 0 Fat.

Points:1

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.

Serves: 12
Per Serving: 142 Calories; trace Fat (1.5% calories from fat); 4g Protein; 33g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 258mg Sodium. Exchanges: 0 Grain (Starch); 0 Fat; 2 Other Carbohydrates. WWP: 3

Bars:

1 white cake mix
1 15 oz can pumpkin
1 t. pumpkin spice
1 t. cinnamon

Mix, spread (batter with be thick) in sprayed 13 x 9 pan. Bake approximately 30 minutes at 350. Cool & Frost

Frosting:

1 6 oz cartin Dannon Light 'n Fit vanilla bean yogurt
1 c. ff cool whip

Mix until smooth, spread on cake

3 points per serving