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Guest tinka

Crustless Pumpkin Pie

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Guest tinka

Crustless Pumpkin Pie

entire pie is 4 points

 

1 15 oz can pumpkin (not pie filling)

1/2 cup Egg Beaters

1 1/2 cup skim milk

3/4 cup Splenda

1/2 tsp salt

1 tsp pumpkin pie spice

 

Beat all together until smooth. Put in pie pan sprayed with non-stick cooking spray. Bake at 400 degrees for 15 minutes, then at 375 degrees for 45 minutes or until a knife inserted in center comes out clean.

 

Tinka's notes

you can use egg whites instead of buying Egg Beaters

You can use light soy milk instead of skim.

 

It is wonderful served cold and can be frozen in slices.

enjoy!

 

This is not a new recipe....but we have new buddies every day that NEED to see this!

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Guest jeremysmom

Yummmmmmy....pumpkin is my favorite and I won't miss the crust at all!!!

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You're right, Tinka! We don't want to lose this recipe. It sure saved me this past Thanksgiving and I had never thought about freezing the slices! Thank you!


Lisa

~:~:~:~:~:~:~:~:~:~:~:~:~:~:~:~:~:~:~:~:~:~:~:~:~:~:~:~:~:~:~:~:~:~

"How many times must you fall and then get back up before reaching the goal? Do it as many times as it takes." CW

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mmm this sounds delicious!!!! I hate the crust anyways! With some fat free cool whip... YUMM!!!


:p Dani :p

 

SW: 228.5 lbs :mad: (09/01/07)

WW SW: 220.5 (10/12/07)

CW: 213.0 (11/09/07)

1st 10%: 198.5

GW: 140 lbs:D

 

 

Lost so far: 15.5 lbs!!

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is this still a normal size pie I assume??


:p Dani :p

 

SW: 228.5 lbs :mad: (09/01/07)

WW SW: 220.5 (10/12/07)

CW: 213.0 (11/09/07)

1st 10%: 198.5

GW: 140 lbs:D

 

 

Lost so far: 15.5 lbs!!

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Yes, this makes a normal, full sized pie!


Lisa

~:~:~:~:~:~:~:~:~:~:~:~:~:~:~:~:~:~:~:~:~:~:~:~:~:~:~:~:~:~:~:~:~:~

"How many times must you fall and then get back up before reaching the goal? Do it as many times as it takes." CW

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This may sound like a stupid question... but what size pan do ya'll use for this??

 

Suppose it doesn't really matter.. just curious!


:p Dani :p

 

SW: 228.5 lbs :mad: (09/01/07)

WW SW: 220.5 (10/12/07)

CW: 213.0 (11/09/07)

1st 10%: 198.5

GW: 140 lbs:D

 

 

Lost so far: 15.5 lbs!!

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Guest crystallyn

Call me crazy, but that looks like a Core recipe to me! Wooohooo!

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LOL- before I got to crystallyn's post I was thinking to myself "Core!!"" :p

 

I do not have this recipe. Thanks Tinka! :bcbsalute


Debbie

recommitted 11.28.10

313/304/169

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One of my daughters just mentioned she was looking forward to Thanksgiving 'cause of the pumpkin pie- now I don't have to wait!

 

And my husband just mentioned he'd like a few homemade desserts made without pudding! :lol:

 

Thanks for the recipe!


Jeannette

 

"I have searched for the phrase "I shall walk the Earth and my hunger will know no bounds", but I keep getting redirected to Weight Watchers." Ianto Jones, Torchwood

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Hi! :wave:

 

While this is baking in the oven, I need some help- I'm not trying to be a pain in the *ss.

 

I ran the recipe through MC and came up with a point value of 7.6 points (8 whole pts) for the whole pie using the 4 gram dietary fibre cap, 5.6 points (6 whole pts) not using the cap. This is the recipe:

 

 

* Exported from MasterCook *

 

Crustless Pumpkin Pie

 

Recipe By :WW handout flex points week 10

Serving Size : 1 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

15 fluid ounces canned pumpkin

1/2 cup egg beaters 99% egg substitute

1 1/2 cups nonfat milk

3/4 cup splenda

1/2 teaspoon salt

1 teaspoon pumpkin pie spice

 

Beat all together until smooth. Spray a pie pan with nonstick spray. BAke

at 400 for 15 minutes, then at 375 for 45 minutes, or until a knife

inserted comes out clean.

 

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 412 Calories; 2g Fat (4.5% calories

from fat); 27g Protein; 76g Carbohydrate; 14g Dietary Fiber; 7mg

Cholesterol; 1449mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat;

7 1/2 Vegetable; 1 1/2 Non-Fat Milk; 0 Fat.

 

NOTES : 7.6 points

 

 

 

 

Can someone please tell me what I did wrong? I can't get the whole pie to equal 4 points!! Not that I'm eating the whole pie myself, but I'd still like to know how we got 4 points for this originally.


Jeannette

 

"I have searched for the phrase "I shall walk the Earth and my hunger will know no bounds", but I keep getting redirected to Weight Watchers." Ianto Jones, Torchwood

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This is a good one! I made a recipe like this last year for a dinner party using canned sweet potatoes instead of pumpkin (check Wild Oats or Whole Foods if interested) and baked them in ramekins instead of trying to slice the pie and make it look pretty (bad luck with that... not so good with presentation).


273.8/266.8/164

restart 1 November 14

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Ottermum - Probably the difference is whether you are looking at the actual nutritional information or going based on point values for individual items. I don't have any pumpkin on me, but I'm assuming it has calories. 1 cup of pumpkin in the WW book is 0 points, however. Approximating from the WW book, I actually get 5 points, not 4 (2 points for the egg beaters and 3 points for 1 1/2 cups of skim milk).

 

I'd say Mastercook is more accurate. No matter how you slice it :D , this is a great pie alternative!


Amy :bcb_happy

 

HOP Challenge: SW 200.4 / CW 198.0 / GW 185.4 - TRACK EVERYTHING

 

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No matter how you slice it , this is a great pie alternative!

 

Definitely! I whipped some up yesterday and had a slice before dinner. :embarrass

 

I did an internet search for crustless pumpkin pie and found the recipe here at Healthdiscovery.net and it says

 

Serves 8

Whole Pie: 8 points (or ONE pt. for 1/8 pie)

 

I know that I'm not very popular for bringing up that it's 8 points, not 4 points, but someone (especially me) could have eaten the whole thing and called it 4 points.

 

Sorry.


Jeannette

 

"I have searched for the phrase "I shall walk the Earth and my hunger will know no bounds", but I keep getting redirected to Weight Watchers." Ianto Jones, Torchwood

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I have good luck with this recipe in individual ramekins, but you need to knock 10-15 minutes off the cooking times. I have always called it 1 point for each of the 4 indivual ramekins, because the pumpkin was zero. I love it-it feels like dessert, I count it for a veggie, it feels like a huge portion (cause it is)! and now it is CORE. Yippee!!!!


Latebloomer

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I have always called it 1 point for each of the 4 indivual ramekins, because the pumpkin was zero.

Yep, if you don't count the pumpkin it's 1.2 pts for 1/4th (and CORE it's free!!:D ), but it's still 5 points for the whole pie even without the pumpkin.


Jeannette

 

"I have searched for the phrase "I shall walk the Earth and my hunger will know no bounds", but I keep getting redirected to Weight Watchers." Ianto Jones, Torchwood

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And with Core you can use "whole eggs"~ 2 large eggs=1/2 cup, for me.

 

I will definitely have to try this again.

 

I have used the frozen squash packages for this, too~ :bcbsalute


May you be happy. May you be well. May you be free from suffering.

 

Check out my website! Plant-Powered.com :bcb_smile

 

 

 

 

 

 

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Mine is baking right now and it smells yummy! Here's what I did:

 

~I used home-roasted butternut squash instead of canned pumpkin

 

~I used 2 whole eggs instead of eggbeaters

 

~I used 1 cup unsweetened soymilk plus 1/2 cup Stoneyfield organic plain FF yogurt instead of skim milk

 

~I used 1/4 teaspoon stevia instead of Splenda

 

~I used cinnamon instead of pumpkin pie spice

 

~I added 1/2 teaspoon vanilla extract AND 1/2 teaspoon almond extract

 

All CORE :-)


(Momma25) Momma to five

http://www.realfoodliving.com

In remission from Acute Leukemia

Diabetic, low GI and no FRANKENFOODS!

218/in-between/125

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UPDATE: The pie was yummy!!! Not too sweet, which was fine. Hubby added some sugar to his, I liked mine with a tad more stevia. Maybe some fresh fruit would be nice too.


(Momma25) Momma to five

http://www.realfoodliving.com

In remission from Acute Leukemia

Diabetic, low GI and no FRANKENFOODS!

218/in-between/125

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Guest MoniMac

Hi Buddies!

I decided to make this tonight after seeing that Pumpkin was on sale at the grocery. Fantastic! I made a few modifications, and came up with 7 points for the whole pie, or just over 1 point per slice, based on 6 slices.

 

I used:

Acme Brand Pumpkin = 3 points for 16 oz.

1/4 Cup Egg Beaters Whites = 1 point

1 and 1/2 Cups 1% Milk = 3 points

Splenda, nutmeg, and cinnamon (I didn't have pumpkin pie spice) = 0 Pt.

By the way, I like my pie a bit sweeter, and used 1 cup of splenda. Just right!

 

Total= 7 Points or 1.16 per slice. I don't see myself as having more than 1 slice at a time, so I'm counting it as 1 point per slice.

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Just posting the variation from Healthy.now:

 

1 16 oz can solid pack pumpkin

1 12 oz can evaporated skim milk, undiluted

2 whole eggs

2 egg whites

3/4 c sugar

1 tsp ground cinnamon

1/4 tsp ground allspice

1/4 tsp ground ginger

1/8 tsp salt

1/2 c. graham cracker or vanilla wafer crumbs

1 cup whipped cream

 

In large bowl combine pumpkin, evaporated milk, eggs and egg whites; beat until blended and smooth. Mix in sugar, cinnamon, allspice, ginger and salt, blending well. Stir in crumbs. Spray high sided 9" pie plate with nonstick cooking spray. Pour pie filling into pie plate. Bake in preheated 325 degree oven 45 - 55 minutes until a knife inserted near center comes out clean. Cool pie on wire rack and refrigerate overnight. Cut into 10 servings and serve with a dollop of whipped cream.

 

Nutrients per serving: Calries 166, fat 9 g fiber 1 g. 4 points

 

I have copied this exactly as taken from some article. I would use 1/2 sugar and 1/2 Splenda and Fat Free Cool Whip and the calorie count would be less.

 

Crustless Pumpkin Pie 1/4 pie=2 pts.

 

2 cups canned pumpkin

1 1/2 C. skim evaporated milk

1/2 egg substitute

10 heaping tsp artificial sweetner

1 tsp. vanila

1 tsp. pumpkin pie spice

 

mix all and put in a pie plate sparyed with nonstick cooking spary. Bake at 350 degrees for 50-60 minutes

 

* Exported from MasterCook *

Crustless Pumpkin Pie - 2 Points

 

Recipe By : JoAnna M. Lund

Serving Size : 8 Preparation Time :0:00

Categories : Desserts

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup Reduced Fat Bisquick®

1 package Sugar Free Instant Vanilla Pudding -- 4 serving size

2 cups canned pumpkin

1 1/2 cups evaporated skim milk

2 eggs

2 tablespoons brown sugar substitute

2 teaspoons pumpkin pie spice

 

1. Preheat oven to 350 degrees F.

 

2. Spray 9-inch pie plate with butter-flavored cooking spray.

 

3. In large bowl, combine baking mix and pudding mix. Add pumpkin, evaporated milk, eggs, brown sugar substitute and pumpkin pie spice. Using an electric mixer, blend for 2 minutes.

 

4. Pour into pie plate.

 

5. Bake 50 minutes or until center is puffed up. Cook on wire rack.

 

Nutritional values per serving: Calories: 117; Total Fat 2 g; Sodium 317 mg; Total Carbohydrate 19 g; Dietary Fiber 2 g; Protien 19 g --- Diabetic Exchanges: 1 starch; 1/2 skim milk

 

- - - - - - - - - - - - - - - - - -

 

* Exported from MasterCook *

Crustless Pumpkin Pie Variation - 1 Point

 

Recipe By : Unknown

Serving Size : 8 Preparation Time :0:00

Categories : Desserts

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 can pumpkin -- 15-ounce can

1 can evaporated skim milk -- 12-ounce can

3/4 cup Egg Beaters® 99% egg substitute

1/2 teaspoon salt

3 teaspoons pumpkin pie spice

1 teaspoon vanilla

2/3 cup Splenda® Sugar Substitute

 

1. Combine all ingredients and beat until smooth.

 

2. Pour into 9-inch pie pan sprayed with cooking spray.

 

3. Bake at 400 degrees F for 15 minutes; reduce temperature to 325 degrees F and bank for 45 minutes more. Pie is done when knife inserted into center comes out clean.

 

Nutritional values per serving: Calories: 63; Total Fat 0.2 g; Dietary Fiber 1 g

 

 

- - - - - - - - - - - - - - - - - -

 

* Exported from MasterCook *

Impossible Pumpkin Pie - 4 Points

 

Recipe By : Sue B's W/W Meeting

Serving Size : 8 Preparation Time :0:55

Categories : Desserts

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 cup sugar

1/2 cup bisquick® baking mix

2 tablespoons margarine -- melted

1 can evaporated skim milk -- 12-ounce can

2 eggs

1 can pumpkin -- 15-ounce can

2 1/4 teaspoons pumpkin pie spice

2 teaspoons vanilla

 

1. Mix all ingredients together.

 

2. Pour into a 9-inch pie pay sprayed with cooking spray.

 

3. Bake at 350 degrees F for 55 minutes. Pie is done when knife inserted into center comes out clean.

 

Nutritional values per serving: Calories: 166; Total Fat 5 g; Dietary Fiber 0.3 g

 

- - - - - - - - - - - - - - - - - -

 

* Exported from MasterCook *

No Crust Pumpkin Pie - 1 Point

 

Recipe By : Unknown

Serving Size : 8 Preparation Time :0:00

Categories : Desserts

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups pumpkin

1 cup Egg Beaters® 99% egg substitute

1 cup evaporated milk

1 teaspoon pumpkin pie spice

16 packages Equal® sweetener

pinch salt

 

1. Beat all ingredients together and pour into 9" glass pie plate sprayed with cooking spray. Bake at 350 degrees F for 35-45 minutes.

 

Nutritional values per serving: Calories: 55; Total Fat 0.1 g; Dietary Fiber 0.4 g

 

Here's another variation that we made in my low fat cooking class this morning using Splenda and everyone thought it was excellent.

Veg. cooking spray

12 oz. can evaporated skim milk

1 egg, room temperature

2 egg whites

1/2 c. Light Bisquick

3/4 c. Splenda

2 tsp. pumpkin pie spice

2 tsp. vanilla

16 oz canned (2 cups) solid pack pumpkin puree

 

Heat oven 350 degrees. Coat a 9 or 10 inch deep dish pie pan with cooking spray.

 

Place all ingredients except the pumpkin puree in an electric blender. blend for 20 seconds. Add the pumpkin puree and blend another 20 seconds.

 

Pour into prepared dish and bake about 45 minutes or until the center is puffed and the tip of a knife inserted in center comes out clean. Place pie on wire rack to cool. Cut into wedges and serve with whipped topping if desired.

 

Serves 8 Per Serving:

Calories 133 Fat 1.4 g Fiber 0.2 g


Jeannette

 

"I have searched for the phrase "I shall walk the Earth and my hunger will know no bounds", but I keep getting redirected to Weight Watchers." Ianto Jones, Torchwood

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Hello to all my cooking buddies:

I made this for the first time at Christmas. I followed the recipe directions, and baked it as directed in a 9 inch pie plate. I found that it was much drier than usual pumpkin pies. Did anyone else find this ??? It wasn't too bad once some FF Cool Whip had been served with it. I'd prefer to have it without the cool whip, as I'm doing core and the cool whip, believe it or not.........can be a red light food for me !!!!

Does anyone have any suggestions re: obtaining a moister pie??? (I thought I would try it one more time, and just cut down on the baking time).

Looking forward to hearing from any buddies re: their experiences with making this pie.

Thanks in advance.

Karen


HERE WE GO AGAIN !! :bcbkickbu

 

STGoal #1: 200 lbs

Losses to date: 8.3 lbs

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Guest TJBarb45

Karen, I checked and FF Cool Whip has no points so that shouldn't be a problem. I plan on trying this one soon! Thanks for the tips.

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