Posted by Dee on September 27, 2008, 12:53 pm, in reply to "w.w. pumkin pie"
24.67.82.143
Butterscotch Pumpkin Pie
Makes 8 servings
CRUST
1 cup graham cracker crumbs
1/4 cup margarine -- melted
FILLING
1 package fat-free butterscotch pudding (.9 oz)
1 cup skim milk
1 cup pumpkin -- cooked
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
TOPPING
1 cup Cool Whip Lite
1 teaspoon vanilla extract
To make pie crust, combine crumbs and margarine; pat into a 9-in. pie plate.
Bake at 350° for 10 minutes; cool. For filling, combine pudding mix and milk in
a mixing bowl; beat well. Add pumpkin, cinnamon and nutmeg; mix well. Pour
into crust. Chill for at least 2 hours. Combine topping ingredients;
dollop on individual slices.
SERVING SIZE: 1/8 of pie with 2 tbsp topping
POINTS: 3.5
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Ww Pumpkin Pie (No Crust)
Perfect for the holidays and only 2 points for the entire pie. Yes, the entire pie!!!
Ingredients
1/2 ounce unflavored gelatin
1/2 cup cold water
2 cups canned pumpkin
1 cup skim milk
10 g artificial sweetener (like Splenda)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon clove
1/2 teaspoon ground ginger
Directions
1. Dissolve gelatin in 1/2 cup cold water.
2. Mix all ingredients together until well blended.
3. Pour into a small pie plate, either glass or aluminum.
4. Bake at 350 for 30 minutes.
5. Remove from oven. Mixture will still be runny but when pie cools, will become nice and thickened.
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Crustless Pumpkin Pie
1 POINT
per serving
Ingredients:
1 can pumpkin (15 oz)
1 can evaporated skim milk (12 oz)
3/4 cup egg substitute (or 3 egg whites)
1/2 tsp salt
3 tsp pumpkin pie spice
1 tsp vanilla
2/3 C. Splenda (or sugar) or to taste
Instructions:
Combine all ingredients and beat until smooth.
Pour into a 9" sprayed pie pan
Bake at 400 for 15 minutes, and then at 325 for 45 minutes or until a knife inserted in center comes out clean.
Serves 8
Whole Pie: 8 points (or ONE pt. for 1/8 pie
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