Pumpkin pie with less than 200 cal per serving...

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yellow_pepper
yellow_pepper Posts: 708 Member
in Recipes
... would be my dream for next week.

Anyone have a good recipe that I could ...

... send to my mother? :blushing:

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  • yellow_pepper
    yellow_pepper Posts: 708 Member
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    ... would be my dream for next week.

    Anyone have a good recipe that I could ...

    ... send to my mother? :blushing:
  • annhjk
    annhjk Posts: 794 Member
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    She can either make her regular recipe without the crust (140 with light cool whip - the recipe on the can of Libby canned pumpkin), or you can just not eat the crust (I don't have the will power to leave it). I did that a lot last year when I was craving it, plus I"m the only one in my house to eat it like that.
  • jlazok
    jlazok Posts: 1 Member
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    I haven't tried it - but it falls within your specs

    3 large eggs
    ¾ cup Splenda Granular
    Pinch of table salt
    1 teaspoon vanilla extract
    4 tablespoons salted butter, melted
    ¾ cup Joseph’s Sugar Free Maple syrup
    ½ cup chopped pecans, plus 10 halves
    One 9-inch homemade unbaked pie shell, not deep dish
    Whipped cream sweetened with Splenda

    Preheat the oven to 350°F. Beat the eggs in a large bowl until well blended and stir in the Splenda, salt, vanilla, butter, and syrup. Mix in the chopped pecans and pour the filling into the pie crust. Arrange the pecan halves evenly on the custard and bake for 30 to 35 minutes, until the sides are set but the center is still a bit soft. Serve in small wedges with Splenda-sweetened whipped cream.

    Serves 10

    Full serving: Calories 171, fat 14.5gr, carbs 7.5gr, protein 3gr

    Let me know if you try it
  • michelle0920
    michelle0920 Posts: 32
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    Here's one I found buried in the Recipes section of this site:

    Pumpkin Pie
    1 (15 oz.) Can Pure Pumpkin
    5 oz. Fat Free Evaporated Milk
    3/4 Cup Splenda Granular
    2 teaspoons Pumpkin Pie Spice
    2 Eggs
    Fat Free Cool Whip (optional)

    Combine all ingredients. Spray a pie pan with nonstick cooking spray.
    Pour pumpkin mixture directly into pan. Bake @ 375 degrees for 30 minutes. Cool Completely. Serve with 2 Tablespoons of Fat Free Cool Whip if desired.

    Serves: 8
    Per Serving: 60 Calories; 1g Fat (19.0% calories from fat); 3g Protein; 9g Carbohydrate; 2g Dietary Fiber; 47mg Cholesterol; 40mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 1 Vegetable; 0 Fat. WWP: 1

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