Crustless Pumpkin Pie

If you love pumpkin pie, but not all the fat, this is the way to go. You can eat half the pie for the same amount of points as just one piece of the regular stuff!

Crustless Pumpkin Pie
1 POINT per serving
Ingredients:
1 can pumpkin (15 oz)
1 can evaporated skim milk (12 oz)
3/4 cup egg substitute (or 3 egg whites)
1/2 tsp salt
3 tsp pumpkin pie spice
1 tsp vanilla
2/3 C. Splenda (or sugar) or to taste

Instructions: Combine all ingredients and beat until smooth. Pour into a 9" sprayed pie pan. Bake at 400 for 15 minutes, and then at 325 for 45 minutes or until a knife inserted in center comes out clean.
Serves 8

Whole Pie: 12 points (or 1 pt. for 1/8 pie)

TIP!Top this pie with a little fat free Cool-Whip for even more of a treat! Counts as a vegetable serving and high in fiber!

NOTE: You can make this with sugar or do half and half sugar & splenda, whatever your tastes are, but I tend to use a little more splenda than this calls for, closer to 3/4 cup. I also don't care for pumpkin pie spice too much so I cut it down to 1-2tsp pumpkin pie spice and the rest straight cinnamon.


Desiree Baker