Cheryls Crustless Pumpkin Pie 1 Ww Point Recipes

ONE POINT PUMPKIN PIE (CRUSTLESS)

One Point Pumpkin Pie (Crustless) image

I got this recipe from my weight watchers group. I admit I do prefer traditional pumpkin pie but this is pretty good. All the ingredients are core, too, even though baked goods don't qualify as core due to abuse potential.

Provided by Dreamer in Ontario

Categories Dessert

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

1 (15 ounce) can pumpkin puree (note not pie filling)
1 (12 ounce) can evaporated skim milk
3/4 cup egg white
3 teaspoons pumpkin pie spice
1 teaspoon vanilla
2/3 cup Splenda granular
Pam cooking spray

Steps:

Preheat oven to 400°F.
Combine all ingredients.
Spray 9" pie plate with Pam.
Pour mixture into pie plate.
Bake at 400 F for 15 minutes.
Reduce heat to 325 F and continue baking for about 45 minutes or until a knife comes out clean.
Slice into 8 pieces.

Nutrition Facts : Calories 62.6, Fat 0.3, SaturatedFat 0.1, Cholesterol 1.7, Sodium 87.6, Carbohydrate 9, Fiber 0.4, Sugar 5.8, Protein 6.3

CRUSTLESS PUMPKIN PIE

Crustless Pumpkin Pie image

This pumpkin pie is so creamy and satisfying, you'll never even miss the crust. And with prep time clocking in at just about ten minutes, this festive dessert is sure to become a holiday staple.

Provided by Food Network Kitchen

Categories dessert

Time 2h10m

Yield 8 servings

Number Of Ingredients 11

Ingredients

Nonstick cooking spray, for the pie dish
One 15-ounce can pure pumpkin puree
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1 teaspoon pumpkin pie spice
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
3 large eggs
1 cup half-and-half
Lightly sweetened whipped cream, for serving
Chopped candied pecans, for serving

Steps:

Preheat the oven to 325 degrees F. Spray a 9-inch ceramic or glass pie dish with cooking spray.
Put the pumpkin puree in a large bowl and add the brown sugar, granulated sugar, pumpkin pie spice, vanilla, salt and eggs; whisk to combine. Add the half-and-half and whisk until thoroughly incorporated.
Pour the pumpkin mixture into the prepared pie dish and set the dish on a rimmed baking sheet. Bake the pie on the baking sheet until the center is just barely set, 1 hour and 10 minutes to 1 hour and 20 minutes. Transfer the pie to a rack to cool completely, then serve topped with whipped cream and sprinkled with candied pecans.
If not serving right away, lightly cover the cooled pie with plastic wrap and refrigerate for up to 2 days.

CHERYL'S CRUSTLESS PUMPKIN PIE = 1 WW POINT

Cheryl's Crustless Pumpkin Pie = 1 Ww Point image

I lightened up a recipe to make it even more Weight Watchers friendly so that I would feel even less guilty! If you cut this pie into 16 slivers, each sliver is only 1 point! Everybody can afford 1 point! :-)

Provided by senseicheryl

Categories Pie

Time 1h

Yield 16 slivers of pie, 16 serving(s)

Number Of Ingredients 8

Ingredients

1 1/4 cups canned pumpkin
1 cup light soymilk, I use Silk Plain Light
1/2 cup Better 'n Peanut Butter spread
1/2 cup fat free egg substitute
1/2 cup Bisquick reduced-fat baking mix
1/2 cup Splenda granular, sugar substitute
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract

Steps:

Preheat oven to 350 degrees.
Spray a 9-inch pie baking dish with non-stick spray.
Combine all ingredients in a blender container. Process until smooth, scraping down sides as needed.
Pour into the prepared baking dish.
Bake for 55 minutes or untl knife inserted near center tests clean.
Cool on wire rack.
Refrigerate until chilled, about 3 hours.

Nutrition Facts : Calories 14.6, Fat 0.3, SaturatedFat 0.1, Cholesterol 0.1, Sodium 60.1, Carbohydrate 1.8, Fiber 0.6, Sugar 0.7, Protein 1.2

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