Happy Thanksgiving!

20151125_222401_resizedI didn’t create a video this week. I figure it’s a holiday, so I’m taking it.

We’ve been enjoying the grandkids. We took them to Universal Studios today and then baked a pumpkin “pie” for tomorrow’s feast. I have served this pie (to guys even) asking them how they like it. They loved it. Then I ask how they like the crust. They say it’s great and then realize I’m setting them up somehow. When I tell them there’s no crust they double check. They didn’t even notice.

I love this recipe! It has very few calories, so enjoy!

Pumpkin Pie
Pre-heat oven to 400 degrees.
Spray 2 pie pans with Pam.
1 15 oz can pumpkin
1/2 C EggBeaters
1 1/2 C non-fat milk
3/4 cup Splenda
1 t pumpkin pie spice
1/2 t salt

The whole pie is 4 Weight Watcher points.

My adapted recipe for 2 pies and maybe a few more points per pie.

1 large (29 oz) can pumpkin
6 eggs
2 cans non-fat evaporated milk
1 1/2 cup Splenda
1 1/2 t pumpkin pie spice
Pinch of salt

Mix. Pour in prepared pans. Bake at 400 for 15 minutes and then at 375 for 45 minutes (or more) until a knife inserted in the center comes out clean.

Enjoy to your heart’s content!


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