Page 1 of 4 12 ... LastLast
Results 1 to 25 of 82

Thread: Crustless Pumpkin Pie

  1. #1
    tinka Guest

    Default Crustless Pumpkin Pie

    Crustless Pumpkin Pie
    entire pie is 4 points

    1 15 oz can pumpkin (not pie filling)
    1/2 cup Egg Beaters
    1 1/2 cup skim milk
    3/4 cup Splenda
    1/2 tsp salt
    1 tsp pumpkin pie spice

    Beat all together until smooth. Put in pie pan sprayed with non-stick cooking spray. Bake at 400 degrees for 15 minutes, then at 375 degrees for 45 minutes or until a knife inserted in center comes out clean.

    Tinka's notes
    you can use egg whites instead of buying Egg Beaters
    You can use light soy milk instead of skim.

    It is wonderful served cold and can be frozen in slices.
    enjoy!

    This is not a new recipe....but we have new buddies every day that NEED to see this!

  2. #2
    jeremysmom Guest

    Default Re: Crustless Pumpkin Pie

    Yummmmmmy....pumpkin is my favorite and I won't miss the crust at all!!!

  3. #3

    Default Re: Crustless Pumpkin Pie

    You're right, Tinka! We don't want to lose this recipe. It sure saved me this past Thanksgiving and I had never thought about freezing the slices! Thank you!
    Lisa
    ~:~:~:~:~:~:~:~:~:~:~:~:~:~:~:~:~:~:~:~:~:~:~:~:~: ~:~:~:~:~:~:~:~:~
    "How many times must you fall and then get back up before reaching the goal? Do it as many times as it takes." CW

  4. #4
    Join Date
    Jul 2004
    Location
    San Jose, CA
    Replies
    260

    Default Re: Crustless Pumpkin Pie

    mmm this sounds delicious!!!! I hate the crust anyways! With some fat free cool whip... YUMM!!!
    Dani

    SW: 228.5 lbs (09/01/07)
    WW SW: 220.5 (10/12/07)
    CW: 213.0 (11/09/07)
    1st 10%: 198.5
    GW: 140 lbs


    Lost so far: 15.5 lbs!!

  5. Default Re: Crustless Pumpkin Pie

    Sounds Great! Printing this one!

    :bcbsalute MT
    MT


  6. #6
    Join Date
    Jul 2004
    Location
    San Jose, CA
    Replies
    260

    Default Re: Crustless Pumpkin Pie

    is this still a normal size pie I assume??
    Dani

    SW: 228.5 lbs (09/01/07)
    WW SW: 220.5 (10/12/07)
    CW: 213.0 (11/09/07)
    1st 10%: 198.5
    GW: 140 lbs


    Lost so far: 15.5 lbs!!

  7. #7

    Default Re: Crustless Pumpkin Pie

    Yes, this makes a normal, full sized pie!
    Lisa
    ~:~:~:~:~:~:~:~:~:~:~:~:~:~:~:~:~:~:~:~:~:~:~:~:~: ~:~:~:~:~:~:~:~:~
    "How many times must you fall and then get back up before reaching the goal? Do it as many times as it takes." CW

  8. #8
    Join Date
    Jul 2004
    Location
    San Jose, CA
    Replies
    260

    Default Re: Crustless Pumpkin Pie

    This may sound like a stupid question... but what size pan do ya'll use for this??

    Suppose it doesn't really matter.. just curious!
    Dani

    SW: 228.5 lbs (09/01/07)
    WW SW: 220.5 (10/12/07)
    CW: 213.0 (11/09/07)
    1st 10%: 198.5
    GW: 140 lbs


    Lost so far: 15.5 lbs!!

  9. #9
    crystallyn Guest

    Default Re: Crustless Pumpkin Pie

    Call me crazy, but that looks like a Core recipe to me! Wooohooo!

  10. #10

    Default Re: Crustless Pumpkin Pie

    LOL- before I got to crystallyn's post I was thinking to myself "Core!!""

    I do not have this recipe. Thanks Tinka! :bcbsalute
    Debbie

    recommitted 11.28.10
    313/304/169

  11. #11
    Join Date
    Mar 2001
    Location
    In my own little world, Canada
    Replies
    1,446

    Wink Re: Crustless Pumpkin Pie

    One of my daughters just mentioned she was looking forward to Thanksgiving 'cause of the pumpkin pie- now I don't have to wait!

    And my husband just mentioned he'd like a few homemade desserts made without pudding! :lol:

    Thanks for the recipe!
    Jeannette

    "I have searched for the phrase "I shall walk the Earth and my hunger will know no bounds", but I keep getting redirected to Weight Watchers." Ianto Jones, Torchwood

  12. #12
    Join Date
    Mar 2001
    Location
    In my own little world, Canada
    Replies
    1,446

    Question Re: Crustless Pumpkin Pie

    Hi!

    While this is baking in the oven, I need some help- I'm not trying to be a pain in the *ss.

    I ran the recipe through MC and came up with a point value of 7.6 points (8 whole pts) for the whole pie using the 4 gram dietary fibre cap, 5.6 points (6 whole pts) not using the cap. This is the recipe:


    * Exported from MasterCook *

    Crustless Pumpkin Pie

    Recipe By :WW handout flex points week 10
    Serving Size : 1 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    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.


    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 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




    Can someone please tell me what I did wrong? I can't get the whole pie to equal 4 points!! Not that I'm eating the whole pie myself, but I'd still like to know how we got 4 points for this originally.
    Jeannette

    "I have searched for the phrase "I shall walk the Earth and my hunger will know no bounds", but I keep getting redirected to Weight Watchers." Ianto Jones, Torchwood

  13. #13
    Join Date
    Jan 2003
    Location
    Central Oregon
    Replies
    11,513
    Blog Entries
    3

    Default Re: Crustless Pumpkin Pie

    This is a good one! I made a recipe like this last year for a dinner party using canned sweet potatoes instead of pumpkin (check Wild Oats or Whole Foods if interested) and baked them in ramekins instead of trying to slice the pie and make it look pretty (bad luck with that... not so good with presentation).
    273.8/266.8/164
    restart 1 November 14

  14. #14

    Default Re: Crustless Pumpkin Pie

    Ottermum - Probably the difference is whether you are looking at the actual nutritional information or going based on point values for individual items. I don't have any pumpkin on me, but I'm assuming it has calories. 1 cup of pumpkin in the WW book is 0 points, however. Approximating from the WW book, I actually get 5 points, not 4 (2 points for the egg beaters and 3 points for 1 1/2 cups of skim milk).

    I'd say Mastercook is more accurate. No matter how you slice it , this is a great pie alternative!
    Amy

    HOP Challenge: SW 200.4 / CW 198.0 / GW 185.4 - TRACK EVERYTHING











  15. #15
    Join Date
    Mar 2001
    Location
    In my own little world, Canada
    Replies
    1,446

    Default Re: Crustless Pumpkin Pie

    No matter how you slice it , this is a great pie alternative!
    Definitely! I whipped some up yesterday and had a slice before dinner.

    I did an internet search for crustless pumpkin pie and found the recipe here at Healthdiscovery.net and it says

    Serves 8
    Whole Pie: 8 points (or ONE pt. for 1/8 pie)
    I know that I'm not very popular for bringing up that it's 8 points, not 4 points, but someone (especially me) could have eaten the whole thing and called it 4 points.

    Sorry.
    Jeannette

    "I have searched for the phrase "I shall walk the Earth and my hunger will know no bounds", but I keep getting redirected to Weight Watchers." Ianto Jones, Torchwood

  16. Talking Re: Crustless Pumpkin Pie

    I have good luck with this recipe in individual ramekins, but you need to knock 10-15 minutes off the cooking times. I have always called it 1 point for each of the 4 indivual ramekins, because the pumpkin was zero. I love it-it feels like dessert, I count it for a veggie, it feels like a huge portion (cause it is)! and now it is CORE. Yippee!!!!
    Latebloomer

  17. #17
    Join Date
    Mar 2001
    Location
    In my own little world, Canada
    Replies
    1,446

    Default Re: Crustless Pumpkin Pie

    I have always called it 1 point for each of the 4 indivual ramekins, because the pumpkin was zero.
    Yep, if you don't count the pumpkin it's 1.2 pts for 1/4th (and CORE it's free!! ), but it's still 5 points for the whole pie even without the pumpkin.
    Jeannette

    "I have searched for the phrase "I shall walk the Earth and my hunger will know no bounds", but I keep getting redirected to Weight Watchers." Ianto Jones, Torchwood

  18. #18
    Join Date
    Sep 2001
    Location
    Pacific Northwest
    Replies
    18,491

    Default Re: Crustless Pumpkin Pie

    And with Core you can use "whole eggs"~ 2 large eggs=1/2 cup, for me.

    I will definitely have to try this again.

    I have used the frozen squash packages for this, too~ :bcbsalute
    May you be happy. May you be well. May you be free from suffering.

    Check out my website! Plant-Powered.com






    .

  19. #19
    Join Date
    Sep 2001
    Location
    Mountains of North Carolina
    Replies
    1,542

    Default Re: Crustless Pumpkin Pie

    Mine is baking right now and it smells yummy! Here's what I did:

    ~I used home-roasted butternut squash instead of canned pumpkin

    ~I used 2 whole eggs instead of eggbeaters

    ~I used 1 cup unsweetened soymilk plus 1/2 cup Stoneyfield organic plain FF yogurt instead of skim milk

    ~I used 1/4 teaspoon stevia instead of Splenda

    ~I used cinnamon instead of pumpkin pie spice

    ~I added 1/2 teaspoon vanilla extract AND 1/2 teaspoon almond extract

    All CORE :-)
    (Momma25) Momma to five
    http://www.realfoodliving.com
    In remission from Acute Leukemia
    Diabetic, low GI and no FRANKENFOODS!
    218/in-between/125

  20. #20
    Join Date
    Sep 2001
    Location
    Mountains of North Carolina
    Replies
    1,542

    Default Re: Crustless Pumpkin Pie

    UPDATE: The pie was yummy!!! Not too sweet, which was fine. Hubby added some sugar to his, I liked mine with a tad more stevia. Maybe some fresh fruit would be nice too.
    (Momma25) Momma to five
    http://www.realfoodliving.com
    In remission from Acute Leukemia
    Diabetic, low GI and no FRANKENFOODS!
    218/in-between/125

  21. #21
    MoniMac Guest

    Default Re: Crustless Pumpkin Pie

    Hi Buddies!
    I decided to make this tonight after seeing that Pumpkin was on sale at the grocery. Fantastic! I made a few modifications, and came up with 7 points for the whole pie, or just over 1 point per slice, based on 6 slices.

    I used:
    Acme Brand Pumpkin = 3 points for 16 oz.
    1/4 Cup Egg Beaters Whites = 1 point
    1 and 1/2 Cups 1% Milk = 3 points
    Splenda, nutmeg, and cinnamon (I didn't have pumpkin pie spice) = 0 Pt.
    By the way, I like my pie a bit sweeter, and used 1 cup of splenda. Just right!

    Total= 7 Points or 1.16 per slice. I don't see myself as having more than 1 slice at a time, so I'm counting it as 1 point per slice.

  22. #22
    Join Date
    Mar 2001
    Location
    In my own little world, Canada
    Replies
    1,446

    Default Re: Crustless Pumpkin Pie

    Just posting the variation from Healthy.now:

    1 16 oz can solid pack pumpkin
    1 12 oz can evaporated skim milk, undiluted
    2 whole eggs
    2 egg whites
    3/4 c sugar
    1 tsp ground cinnamon
    1/4 tsp ground allspice
    1/4 tsp ground ginger
    1/8 tsp salt
    1/2 c. graham cracker or vanilla wafer crumbs
    1 cup whipped cream

    In large bowl combine pumpkin, evaporated milk, eggs and egg whites; beat until blended and smooth. Mix in sugar, cinnamon, allspice, ginger and salt, blending well. Stir in crumbs. Spray high sided 9" pie plate with nonstick cooking spray. Pour pie filling into pie plate. Bake in preheated 325 degree oven 45 - 55 minutes until a knife inserted near center comes out clean. Cool pie on wire rack and refrigerate overnight. Cut into 10 servings and serve with a dollop of whipped cream.

    Nutrients per serving: Calries 166, fat 9 g fiber 1 g. 4 points

    I have copied this exactly as taken from some article. I would use 1/2 sugar and 1/2 Splenda and Fat Free Cool Whip and the calorie count would be less.

    Crustless Pumpkin Pie 1/4 pie=2 pts.

    2 cups canned pumpkin
    1 1/2 C. skim evaporated milk
    1/2 egg substitute
    10 heaping tsp artificial sweetner
    1 tsp. vanila
    1 tsp. pumpkin pie spice

    mix all and put in a pie plate sparyed with nonstick cooking spary. Bake at 350 degrees for 50-60 minutes

    * Exported from MasterCook *
    Crustless Pumpkin Pie - 2 Points

    Recipe By : JoAnna M. Lund
    Serving Size : 8 Preparation Time :0:00
    Categories : Desserts

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1/2 cup Reduced Fat Bisquick®
    1 package Sugar Free Instant Vanilla Pudding -- 4 serving size
    2 cups canned pumpkin
    1 1/2 cups evaporated skim milk
    2 eggs
    2 tablespoons brown sugar substitute
    2 teaspoons pumpkin pie spice

    1. Preheat oven to 350 degrees F.

    2. Spray 9-inch pie plate with butter-flavored cooking spray.

    3. In large bowl, combine baking mix and pudding mix. Add pumpkin, evaporated milk, eggs, brown sugar substitute and pumpkin pie spice. Using an electric mixer, blend for 2 minutes.

    4. Pour into pie plate.

    5. Bake 50 minutes or until center is puffed up. Cook on wire rack.

    Nutritional values per serving: Calories: 117; Total Fat 2 g; Sodium 317 mg; Total Carbohydrate 19 g; Dietary Fiber 2 g; Protien 19 g --- Diabetic Exchanges: 1 starch; 1/2 skim milk

    - - - - - - - - - - - - - - - - - -

    * Exported from MasterCook *
    Crustless Pumpkin Pie Variation - 1 Point

    Recipe By : Unknown
    Serving Size : 8 Preparation Time :0:00
    Categories : Desserts

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 can pumpkin -- 15-ounce can
    1 can evaporated skim milk -- 12-ounce can
    3/4 cup Egg Beaters® 99% egg substitute
    1/2 teaspoon salt
    3 teaspoons pumpkin pie spice
    1 teaspoon vanilla
    2/3 cup Splenda® Sugar Substitute

    1. Combine all ingredients and beat until smooth.

    2. Pour into 9-inch pie pan sprayed with cooking spray.

    3. Bake at 400 degrees F for 15 minutes; reduce temperature to 325 degrees F and bank for 45 minutes more. Pie is done when knife inserted into center comes out clean.

    Nutritional values per serving: Calories: 63; Total Fat 0.2 g; Dietary Fiber 1 g


    - - - - - - - - - - - - - - - - - -

    * Exported from MasterCook *
    Impossible Pumpkin Pie - 4 Points

    Recipe By : Sue B's W/W Meeting
    Serving Size : 8 Preparation Time :0:55
    Categories : Desserts

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    3/4 cup sugar
    1/2 cup bisquick® baking mix
    2 tablespoons margarine -- melted
    1 can evaporated skim milk -- 12-ounce can
    2 eggs
    1 can pumpkin -- 15-ounce can
    2 1/4 teaspoons pumpkin pie spice
    2 teaspoons vanilla

    1. Mix all ingredients together.

    2. Pour into a 9-inch pie pay sprayed with cooking spray.

    3. Bake at 350 degrees F for 55 minutes. Pie is done when knife inserted into center comes out clean.

    Nutritional values per serving: Calories: 166; Total Fat 5 g; Dietary Fiber 0.3 g

    - - - - - - - - - - - - - - - - - -

    * Exported from MasterCook *
    No Crust Pumpkin Pie - 1 Point

    Recipe By : Unknown
    Serving Size : 8 Preparation Time :0:00
    Categories : Desserts

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 cups pumpkin
    1 cup Egg Beaters® 99% egg substitute
    1 cup evaporated milk
    1 teaspoon pumpkin pie spice
    16 packages Equal® sweetener
    pinch salt

    1. Beat all ingredients together and pour into 9" glass pie plate sprayed with cooking spray. Bake at 350 degrees F for 35-45 minutes.

    Nutritional values per serving: Calories: 55; Total Fat 0.1 g; Dietary Fiber 0.4 g

    Here's another variation that we made in my low fat cooking class this morning using Splenda and everyone thought it was excellent.
    Veg. cooking spray
    12 oz. can evaporated skim milk
    1 egg, room temperature
    2 egg whites
    1/2 c. Light Bisquick
    3/4 c. Splenda
    2 tsp. pumpkin pie spice
    2 tsp. vanilla
    16 oz canned (2 cups) solid pack pumpkin puree

    Heat oven 350 degrees. Coat a 9 or 10 inch deep dish pie pan with cooking spray.

    Place all ingredients except the pumpkin puree in an electric blender. blend for 20 seconds. Add the pumpkin puree and blend another 20 seconds.

    Pour into prepared dish and bake about 45 minutes or until the center is puffed and the tip of a knife inserted in center comes out clean. Place pie on wire rack to cool. Cut into wedges and serve with whipped topping if desired.

    Serves 8 Per Serving:
    Calories 133 Fat 1.4 g Fiber 0.2 g
    Jeannette

    "I have searched for the phrase "I shall walk the Earth and my hunger will know no bounds", but I keep getting redirected to Weight Watchers." Ianto Jones, Torchwood

  23. Default Re: Crustless Pumpkin Pie

    thank you, tinka. i've been asked to bring a pumpkin pie to the family gathering. i'll use this one.

  24. #24

    Default Re: Crustless Pumpkin Pie

    Hello to all my cooking buddies:

    I made this for the first time at Christmas. I followed the recipe directions, and baked it as directed in a 9 inch pie plate. I found that it was much drier than usual pumpkin pies. Did anyone else find this ??? It wasn't too bad once some FF Cool Whip had been served with it. I'd prefer to have it without the cool whip, as I'm doing core and the cool whip, believe it or not.........can be a red light food for me !!!!

    Does anyone have any suggestions re: obtaining a moister pie??? (I thought I would try it one more time, and just cut down on the baking time).

    Looking forward to hearing from any buddies re: their experiences with making this pie.

    Thanks in advance.

    Karen
    HERE WE GO AGAIN !!

    STGoal #1: 200 lbs

    Losses to date: 8.3 lbs

  25. #25
    TJBarb45 Guest

    Thumbs up Re: Crustless Pumpkin Pie

    Karen, I checked and FF Cool Whip has no points so that shouldn't be a problem. I plan on trying this one soon! Thanks for the tips.

Page 1 of 4 12 ... LastLast

Similar Threads

  1. Crustless Pumpkin Pie
    By Sheri~C in forum Ethnic and Holiday recipes
    Replies: 4
    Last Post: 01-05-2006, 10:34 AM
  2. Crustless pumpkin pie???
    By michellelee in forum Desserts
    Replies: 6
    Last Post: 03-11-2005, 02:15 AM
  3. Crustless Pumpkin Pie- microwave
    By ABELMOM in forum Desserts
    Replies: 0
    Last Post: 02-19-2004, 05:07 PM
  4. Crustless Pumpkin Pie
    By plcm111195 in forum Desserts
    Replies: 14
    Last Post: 06-22-2003, 10:40 AM
  5. Crustless Pumpkin Pie
    By beeb in forum Desserts
    Replies: 6
    Last Post: 11-15-2001, 08:37 AM

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •