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Crustless Pumpkin Pie

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I will be making this on Thanksgiving and I can't wait to try it.. It works for me who is OP and my mother also who is a celiac and cannot have the lovely crust that usually comes with pie.


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Bumping this classic up for the season


Sandy

Joined WW 02/02/02

Lifetime 04/05/03

sw 165.4 cw 165.4 gw ??

 

Little by little, one travels far.....J.R.R. Tolkien

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so with the new point system...the whole pie is 10 points??? trying to figure this out...have a can of pumpkin and i wanna make something with it....if it is 10pts i can cut the pie into 10 slices for 1pt each????

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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

 

I made this pie used 1/2C splenda and 1/4C sugar, excellent and I got 3P+ etools


 

 

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