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Crustless Pumpkin Pie

1 - 15 oz can pumpkin
1/2 cup Eggbeaters
1 can FF Evaporated Milk
1 tsp vanilla extract
3/4 cup Splenda (pourable, not packets)
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
1 Tablespoon Cinnamon

Add the Splenda to a bowl, mix in the spices & the salt well before adding liquids. In separate bowl mix with electric hand mixer, the eggbeaters, vanilla, & the canned pumpkin. Then add the Splenda mix to that. Then slowly blend in the milk until everything is well blended. Spray PAM in a deep dish Pie pan. Pour in mixture. Bake at 425 for 15 min. Then 350 for 45-50 minutes. Cool, then refrigerate. Serve with Fat Free Cool Whip. The whole pie has only 400 calories!

~ Val "This is an old Weight Watchers recipe and Char and I made it a lot! It's very good."





Barbara's Pumpkin Pie Cake
(see photo insert)

1 yellow cake mix
3/4 cup margarine
4 eggs
Large can of pumpkin
2/3 cup milk
1/2 brown sugar
2 teaspoons cinnamon
1/2 cup white sugar
1/2 cup nuts (I like walnuts or pecans)

Mix cake mix with (reserve 1 cup for topping) 1/2 cup melted butter, 1 egg. Pour into bottom of 13 x 9 pan. Mix pumpkin, milk, brown sugar, 3 eggs and cinnamon together. (mix well) Pour over base, mix 1/4 cup butter, white sugar and 1 cup dry cake mix and add nuts. Sprinkle over pumpkin mixture. Bake 350 for one hour, check cake, if not done in middle bake for another 10 minutes.

~ Val "From an online friend! OMG is this cake decadent! Everyone that eats it loves it."