Low Cal Crustless Pumpkin Pie Thanksgiving is coming- low cal recipes

Yep, as BarbieGirl  mentioned below–NO ONE is visiting the site these days… so this recipe is for the 405 or so  NEW people who visited to look at DanT's post or the  NEW 359+ who read some of the other posts. I'm certain all of these NEW  people can enjoy 65 calorie pumpkin pie!

Yep, as BarbieGirl  mentioned below–NO ONE is visiting the site these days… so this recipe is for the 405 or so  NEW people who visited to look at DanT's post or the  NEW 359+ who read some of the other posts. I'm certain all of these NEW  people can enjoy 65 calorie pumpkin pie! I  miss all the past posters who NEVER COME HERE ANYMORE but I'll not be responsible for them porking up over Thanksgiving because THEY NEVER VISIT THIS SITE ! Anyhoo…

I love love love Pumpkin pie…but it's very high calorie…this is tasty and I don't feel bad when everyone else is eating their pie.  If you are lazy ( like me) and you forget to make this you can whip up a batch of something else pumpkiney and have that instead…recipes follow the one below.

Crustless Pumpkin Pie  (65 calories a slice, UNDER .05g fat- 1WW point)

1 15oz can pure pumpkin, 1 12oz can evaporated fat free milk, 1/2 cup fat-free liquid egg substitute ( like Egg Beaters Original), 3/4 cup Splenda granulated, 2 tsp pumpkin pie spice.

Preheat Oven to 350 degrees. Combine all ingredients in a bowl and mix thoroughly. Place mixture in a baking dish ( 8×8) sprayed lightly with nonstick spray and bake in the oven for 45 minutes. It will remain a bit soft, like a pie filling)  You can it it hot or cold, but I like it a bit more firm so I chill thoroughly. Cut into 9 pieces. I always cover it with Fat Free RediWhip ( 2tbls have 5 calories)  or even the Regular Redi Whip ( 2 Tbls have 15 calories).

LAST MINUTE PUMPKIN PIE SUBSTITUTES:

1. Mix Fat Free Cool Whip with pure pumpkin add pumpkin spice. You have to decide the mixture consistency. Start with a little pumpkin and work your way up. VERY LOW CALORIE and I think it tastes wonderful…even the regular Cool Whip if you are in a pinch. I also use this as a dip for graham cracker sticks for the appetizer platter…I know there is something there for me. You can use fat free cream cheese, too . I use celery for the cream cheese pumpkin mix for myself.

2. Mix a fat free vanilla pudding ( or the sugar free one) OR the 100 calorie regular pudding with 1/2 cup of pure pumpkin. Mix in pumpkin pie spice ( or just the cinnamon or nutmeg ).

PUMPKIN CAKE/BREAD — Lower Calorie and easy

One 18.25 oz box moist SPICE CAKE mix

One 15 oz. can pure pumpkin

Preheat oven to 400 degrees.

Combine two ingredients in a large bowl. Mix thoroughly— batter will be VERY thick and transfer into the baking pan of your choice( as shown on box) that has been sprayed with PAM. Bake until a knife inserted in the center comes out clean. Refer to the cake mix box for pan size and approximate baking times.  You can also make this with Devils Food  cake mix …but the spice is very Pumpkin compatible. Other flavor cake mixes do no work out as well. You can frost this with Cool Whip if need be or spread with flavored butter, maybe a cream cheese/cool whip mix or a little Redi Whip on the side.

PUMPKIN PIE  with CRUST (!) and only 133 calories!

Crust: 2 cups Fiber One bran cereal ( original)- ground in blender or food processor to crumb like consistency, 1/4 cup light whipped butter or light buttery spread ( Smart Balance Light or I use Brummel and Brown Yogurt Spread)  , 3 Tbsp Splenda, 1 tsp cinnamon

Filling: 1 15oz can pure pumpkin, 1 12 oz. can evaporated fat-free milk, 1/2 cup fat free liquid egg substitute (eggbeaters original), 3/4 cup granulated Splenda, 1/4 cup sugar free pancake syrup, 1 Tbsp pumpkin pie spice, 1/2 tsp cinnamon, 1/8 tsp salt.

Preheat oven to 350. In small microwave bowl, combine butter with 2TBSP water. Micro until just melted and set aside. In medium bowl combine processed Fiber One with butter and remaining crust ingredients. Stir till well mixed. Spray a 9 inch pie plate lightly with PAM. Evenly distribute crumb mix  and firmly press to form crust. Press it into the edges and up along the sides of dish.

In large bowl, combine all filling ingredients. Mix well and pour into crust. Filling may be taller than crust…but it falls – it's ok. Bake for 45 minutes. Allow the pie to cool slightly and then Refrigerate overnight. 133 calories and 3 g fat.

Pumpkin Cheesecake— 160 calories a slice

Crust: Crust: 2 cups Fiber One bran cereal ( original)- ground in blender or food processor to crumb like consistency, 1/4 cup light whipped butter or light buttery spread ( Smart Balance Light or I use Brummel and Brown Yogurt Spread)  , 3 Tbsp Splenda, 1 tsp cinnamon

Filling: 32 oz. fat-free cream cheese, room temperature, 1cup fat free Egg Beaters Original, 1 cup canned pure pumpkin, 1 cup Splenda granulated, 1/4 cup light brown sugar ( not packed), 1 tsp vanilla extract, 1 tsp pumpkin pie spice.

Topping: 3/4 cup fat free sour cream, 1/4 cup Splenda granulated, 1/2 tsp vanilla extract.

Preheat to 325 degree.  In small microwave bowl, combine butter with 2TBSP water. Micro until just melted and set aside. In medium bowl combine processed Fiber One with butter and remaining crust ingredients. Stir till well mixed. Spray a 9 inch wide SPRINGFORM pie pan lightly with PAM. Evenly distribute crumb mix  and firmly press to form crust on bottom of pan.  

In large bowl, combine all filling ingredients using an electric mixer on medium speed until completely blended and lump-free. Pour into springform pan and bake 1 hour and 20 minutes, until set. Allow to chill in fridge for at least 3-4 hours overnight is best. Once pie has chilled, carefully release and remove springform top. In a small bowl, mix all topping ingredients together until thoroughly blended. Spread evenly over pie. Return to fridge until set. 12 servings. 160 calories and 3.25 g fat.