pumpkin recipes

kathy_November 14, 2006

Thought some of you could use some healthy desserts for the holidays..

Here is a link that might be useful: pass me a spoon

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Here are some I wish to try for next week so I can have my fix without wasting flex points.
Again I'm only posting / pasting so you may wish to validate the WW point values.

Crustless Pumpkin Pie 

15 oz. can pumpkin   
14 oz. can fat\-free sweetened condensed milk   
4 oz. egg beaters   
1/2 tsp salt   
2 tsp pumpkin pie spice 


mix all ingredients   
spray non\-stick pie plate with cooking spray and divide mixture evenly. Bake at 350 degrees until set. (approx 35 min) 

Chill and top each slice with 1 tsp light cool whip. 

2 pts. each   
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.   
\- \- \- \- \- \- \- \- \- \- \- \- \- \- \- \- \- \- \- 

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 for whole pie   


15 oz. canned pumpkin = 0 points
1 1/2 c FF vanilla soymilk = 2 points
4 Egg Whites = 1 point
1 c Splenda = 0 point
1/2 tsp salt
2 tsp pumpkin pie spice
2 tbsp SF maple syrup
1 tbsp cinnamon
Top with additional cinnamon

Bake at 400 for 15 mins, then at 375 for 45 mins. Refrigerateserve chilled.

Pumpkin Pie \#2   
Source: Taste of Homes Light & Tasty   
Low\-Calorie Pumpkin Pie   
Pvalue: 2   
Servings: 8   
Source: WW Recipe Review Board 11\-15\-04   
NOTE: I just copied this from the board and sometimes the point value on board posted recipes can be wrong, so please check this out and verify for yourself. At a glance it looks to be about right to me. If I run it thru Master Cook I will post confirmation. If someone else runs it thru Recipe Builder, please do the same. Looks to be a version of "impossible" pie\-\-where you don't have to make a crust but one forms when baking from the RF Bisquick. These are generally easy and moist. 

1 egg   
2 egg whites   
1 can (15oz) solid pumpkin   
3/4 c Splenda   
1/2 c reduced\-fat biscuit/baking mix   
1 t vanilla extract   
1 t cinnamon   
1/2 t ginger   
1/4 t cloves   
1 can (12oz) fat\-free evaporated milk   
1 cup reduced\-fat whipped topping 

In a large mixing bowl, combine the egg, egg whites, pumpkin, Splenda, biscuit mix, vanilla and spices until smooth. Gradually stir in evaporated milk. 

Pour into a 9" pie plate sprayed with nonstick cooking spray. Bake at 350 for 35\-40 minutes. Cool on a wire rack. Serve with whipped topping. Refrigerate leftovers. 

Servings 8   
one piece with 2T topping equals 124 cal, 2 g fat, 3 g fiber   
    Bookmark   November 17, 2006 at 4:10PM
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