Pumpkin Pie Sundaeweight Watcher From Hungry Girlww Recipes

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WEIGHT WATCHERS PUMPKIN PIE (3 POINTS FOR WHOLE PIE)



Weight Watchers Pumpkin Pie (3 Points for Whole Pie) image

This delicious crustless pie is just 1 point per serving or 3 points for the whole pie! See more Weight Watchers - WW Freestyle recipes at www.theholymess.com.

Provided by saraborgs

Categories     Dessert

Time 1h5m

Yield 4 slices, 4 serving(s)

Number Of Ingredients 7

15 ounces pumpkin (NOT pumpkin pie filling)
4 eggs
1/2 cup skim milk
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1/3 cup artificial sweetener

Steps:

  • In a mixing bowl, combine all ingredients.
  • Pour into a pie plate.
  • Bake at 400 for 15 minutes.
  • Reduce heat to 375 and bake for 35-40 minutes more, until pie is set.

Nutrition Facts : Calories 114, Fat 5, SaturatedFat 1.7, Cholesterol 186.6, Sodium 381.1, Carbohydrate 9.5, Fiber 0.8, Sugar 1.7, Protein 8.6

WEIGHT WATCHERS IMPOSSIBLE PUMPKIN PIE RECIPE - (4.1/5)



Weight Watchers Impossible Pumpkin Pie Recipe - (4.1/5) image

Provided by Meisje

Number Of Ingredients 8

2 C pumpkin (1-15 oz. can)
1-1/2 C milk
1/2 C sugar
1/2 C Bisquick
2 Tbl. reduced calorie margarine
2 tsp. pumpkin spice
2 tsp. vanilla
4 large egg whites

Steps:

  • Whisk all ingredients together for 2 mintues and pour into a 9" pie pan. Bake 350 for 50-55 minutes.

HUNGRY GIRL PUMPKIN PIE RECIPE - (4.4/5)



Hungry Girl Pumpkin Pie Recipe - (4.4/5) image

Provided by á-2144

Number Of Ingredients 15

For the crust:
- 4 oz reduced-fat cinnamon graham crackers
- 2 Tbsp Brummel & Brown, melted
- 2 large egg white
- 1 Tbsp packed light brown sugar
- 1 tsp light Pancake Syrup
For the pie filling:
- 1 1/4 cup canned pumpkin
- 1 large egg
- 2 tbsp light Pancake Syrup (I used Aunt Jemima Butter Light Syrup)
- 2 tsp pumpkin pie spice
- 1/2 cup dark brown sugar
- 1/4 tsp table salt
- 1/2 cup fat-free evaporated milk
- Top with a dollop of Fat-Free Reddi-Whip whipped cream

Steps:

  • Preheat oven to 350 degrees. In a food processor, combine graham crackers and light brown sugar, and process into fine crumbs. In a small bowl, combine the crumbs and the melted butter, and pancake syrup, and mix with hands. Then transfer to an ungreased 9" pie pan, and distribute crust mixture evenly, pressing it against the pan with your hands. Put in the fridge and chill for 40 minutes. Then, bake about 8-10 minutes, or until the pie crust starts to turn that yummy golden brown. In a large bowl, whip egg whites into a soft peak, using an electric mixer. Fold in remaining ingredients (except the whipped cream). Beat the mixture until smooth, creamy and lump free, and pour into your pie shell. Bake for about 45-50 minutes, or until a knife inserted in the center comes out clean. Let cool for 5-10 minutes. Cut into 8 even slices and top with a nice dollop of the Fat Free Whipped Cream. Enjoy!

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