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
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.
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