Guiltless Pumpkin Pie

 

 

I love pumpkin pie, but I also hate gaining weight, which is so easy to do at this time of the year.

So, I have adjusted a crustless pumpkin pie recipe (by adding more spices) to fit my taste. 

A sixth of this pie, a very generous piece, is 1 WW point!  Two tablespoons of Lite Cool Whip on top is another point.  A 2 point dessert is wonderful, especially if it feels “substantial” like this does, and I like the taste!

So, here is my version of crustless pumpkin pie, which is a little spicier (like Mama’s was) than the other recipes I’ve seen.  I hope you enjoy it.

Guiltless Pumpkin Pie

Ingredients:

1 1/4 C. granulated Splenda (the one in a big yellow bag that replaces sugar, cup for cup)

3 T. all-purpose flour

3/4 C. Egg Beaters (the equivalent of three eggs)

15 oz. can pumpkin (not pie filling)

can of fat-free evaporated milk

1 t. of each — vanilla .. salt .. ginger .. nutmeg .. allspice

2 t. cinnamon

1/2 t. ground cloves (well, it is MY recipe, so I guess I can second guess myself — I have decided I will only use 1/4 t. cloves)

In a medium size mixing bowl, combine the Splenda and flour.  Add egg beaters and mix well. 

Stir in the pumpkin, milk, vanilla and spices.  Mix until well blended.  Pour into a greased 9-in. pie plate. 

Place pie plate in a 15-in. x 10-in. x 1-in. baking pan.*  Fill pan around pie plate with 1/2 in. of hot water (not boiling). 

Bake at 350 degrees for 50-55 minutes or until a knife inserted near the center comes out clean.

*Sandra’s note:  I’m not sure how much difference it makes about the size of the metal pan, as long as the pie plate fits in it and it is filled with 1/2 in. of hot water.  The pan I used was a half-size jelly roll pan with not quite the same measurements.

Enjoy!

Don’t forget to comment on my post on Tuesday about Sarah Palin, if you’d like to have a chance to win a signed copy of her book.