Pumpkin Dessert

I know this isn't QUITE pumpkin pie but these bars are really tasty: http://www.meals.com/Recipes/Pumpkin-Carrot-Swirl-Bars.aspx?recipeid=28459

Someone else posted this recipe on MFP before and they're great!

Hi there. I love pumpkin pie filling; could care less about the pie crust. Any ideas on how to lighten up the filling and bake it in a custard cup so it still tastes like pumpkin pie?

This is a recipe that is AWESOME! You can have less calories by making it crustless! It tastes like pumpkin pie! ENJOY!

http://www.skinnytaste.com/2010/11/sweet-potato-pie.html

Fat free canned milk, egg beaters, you could probably cut the sugar back some, too. It should turn out great.

Another awesome pumpkin dessert is 1 box spice cake mix mixed w/ 1 15 oz can pure pumpking. Bake 12 muffins for 20 minutes at 400 degrees. i think they are 187 calories per muffin and they are moist and delicious! (the batter will be THICK, but don't add anything except those 2 ingredients---no oil, egg, water, nothing but cake mix and pumpkin).

Most of the fat in pumpkin pie is in the crust. Here's a great no-crust, no-bake pumpkin pie without all the fat. This makes a great low fat option for Thanksgiving.

Prep Time: 2 hours, 15 minutes

Cook Time: 4 minutes

Total Time: 2 hours, 19 minutes

Ingredients:
•1/4 cup water
•2 1-ounce envelopes unflavored gelatin
•2 cups fat-free evaporated milk, divided
•3/4 cup packed brown sugar
•1 15-ounce can pure pumpkin
•1 tsp cinnamon
•1/2 tsp ground ginger
•1/4 tsp nutmeg
•1/8 tsp cloves
•1 tsp vanilla extract

Preparation:

Spray a 9-inch pie plate with nonstick cooking spray.
In a large bowl, sprinkle gelatin in water. Leave to stand for 5 minutes.

Pour 1 cup of fat-free evaporated milk into a small saucepan and heat until almost boiling. Remove from heat and whisk into gelatin. Don’t worry if it the gelatin has hardened, the hot milk will liquefy it. Stir in remaining cup of evaporated milk, sugar, canned pumpkin, cinnamon, ginger, nutmeg, cloves and vanilla extract. Stir until well blended.

Pour pumpkin mixture into pie plate. Refrigerate for at least 2 hours.

Serves 8.

Per Serving: Calories 152, Calories from Fat 2, Total Fat 0.2g (Sat 0.2g), Cholesterol 2mg, Sodium 85mg, Carbohydrate 32.1g, Fiber 1.7g, Protein 5.4g
Top with fat free cool whip or FF Yogart

I make crustless pumpkin pie all time....use 6 oz fat free evap milk and 6 oz fat free milk, use splenda (or your sugar sub of choice--I use Truvia), and use egg beaters in place of eggs....comes out just like the regular recipe and tastes just the same. I make them in the little pie pans so they are already individual servings...

Hi there. I love pumpkin pie filling; could care less about the pie crust. Any ideas on how to lighten up the filling and bake it in a custard cup so it still tastes like pumpkin pie?

I make this a lot for a little treat. Make your normal pumpkin pie filling but use brown sugar splenda and (unsweetened) coconut milk and just spray your pie plate with non-stick spray so there is no crust. It is very delicious. I typically use a cup of pumpkin, 2 eggs and a cup of the milk a tbs of sugar and the spices I like. My hubby loves it! No need to make things complicated with tons of ingredients. These are all ingredients I keep in my house.