Return to the Dessert Exchange Forum | Post a Follow-Up

RECIPE: Skinny Pumpkin Pie

Posted by jeanr_2006 (My Page) on
Thu, Nov 30, 06 at 17:32

I used my "regular" pumpkin pie recipe for Thanksgiving but skinnied it down by substituting no-fat evaporated milk and Splenda. It still got the same oohs and ahs that it always does and disappeared just as fast.

1 9" unbaked pie shell
1 15 oz. can pumpkin
1 1/2 cup Splenda or equivalent
3 eggs
2 Tablespoons flour
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 cups concentrated skim milk or
1 12 fluid oz. can fat free evaporated milk

Combine the pumpkin with eggs, dry ingredients and milk. Stir until well blended. Pour into unbaked pie shell. Bake at 350 degrees for about 50 minutes or until a toothpick inserted in the center comes out clean. Serve with fat free whipped topping.

If you eat just the filling, it's really low calorie, low fat, low carbohydrate. You can eat all the crust or just the rim to get a little crust taste.

Follow-Up Postings:

 o Post a Follow-Up

Please Note: Only registered members are able to post messages to this forum.

    If you are a member, please log in.

    If you aren't yet a member, join now!

Return to the Dessert Exchange Forum

Information about Posting

  • You must be logged in to post a message. Once you are logged in, a posting window will appear at the bottom of the messages. If you are not a member, please register for an account.
  • Please review our Rules of Play before posting.
  • Posting is a two-step process. Once you have composed your message, you will be taken to the preview page. You will then have a chance to review your post, make changes and upload photos.
  • After posting your message, you may need to refresh the forum page in order to see it.
  • Before posting copyrighted material, please read about Copyright and Fair Use.
  • We have a strict no-advertising policy!
  • If you would like to practice posting or uploading photos, please visit our Test forum.
  • If you need assistance, please Contact Us and we will be happy to help.

Learn more about in-text links on this page here