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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

Instructions

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
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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
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CRUSTLESS PUMPKIN PIE
WHOLE PIE = 3 POINTS

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. Refrigerate—serve chilled.
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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
2WWP