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Crustless Pumpkin Pie

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    Crustless Pumpkin Pie - 8/26/2005 8:07:54 PM
    BMOS Dolores
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    __________________________________________________________________________
    Crustless Pumpkin Pie
    __________________________________________________________________________

    From member togoalandbeyond. Here's a recipe my husband and I came up with to satisfy our sweet tooth and have a quick afternoon snack. We can also use it for part of our breakfast by just adding a piece of fruit since it contains our carb and protein! Depending on body type you may need to add more protein. Let me know how you like it!!

    BMOS Note: Due to the amount of sugar substitute in this recipe, while using it you may wish to monitor your monitor your reduction progress closely. As this may be quite sweet, you may trigger unwanted sugar cravings.


    • 1 15 oz. can Libby's Pure Pumpkin
      • (BMOS Note: According to the Libby's web site, a 15 oz can contains 1 ¾ cup pumpkin)
    • 8 egg whites
    • 8 oz. water
    • 1 (or more) cup Splenda
    • 4 to 5 teaspoons pumpkin pie spice


    Spray and wipe a 10 inch glass pan with cooking spray** (If you wipe it with a paper towel it just leaves enough to keep it from sticking.) Mix all ingredients and pour into pan. Bake 450 degrees for 20 minutes and 350 degrees for 40-50 minutes. MY FAVORITE!!!

    Compatible with Body Type:
    Breakfast A-C-D-E
    Morning Snack C-E
    Lunch A-B-C-D-E
    Afternoon Snack B-C-D
    Dinner A-B-C-D-E
    PM Snack

    This Recipe Contains: Protein A, Carb A

    How do I measure out a serving?
     
     
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    RE: Crustless Pumpkin Pie - 8/30/2005 7:34:04 PM
    KarlaKayM
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    This is super good, but sadly as I suspected eating this as you said Dolores it DID make me crave sweets.......plus I only used 1c. Splenda, I kept thinking it could have been sweeter....see what I mean? So, the lesson for me with this, even though it's on plan I will ONLY make this and other sweets occasionally as it's not worth it to tempt myself perhaps beyond what I can handle. I don't want to gain, or make myself go off plan because I am craving sweets! Lesson learned!
     
     
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    RE: Crustless Pumpkin Pie - 9/11/2005 3:27:36 PM
    lpayne
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    I tried this recipe and it was "so-so". I only used half the amount of Splenda recommended. I still found it sweet enough for me. I was wanting the texture of a real pumpkin pie. This one was too "floofy". It didn't keep well in my fridge for long. I also used a darker pie plate, not glass.
     
     
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    RE: Crustless Pumpkin Pie - 9/11/2005 5:26:52 PM
    togoalandbeyond
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    You might find the texture more like pumpkin pie if you use the cup of Splenda. My recipe never lasts more than a day with my husband and I both eating it! We make it once a week or so and love the "cheat" feel.

    Make it a great day,
    Salle

    p.s. How did it do in a metal pan? I tried it once and it was better tasting in the glass.
     
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    RE: Crustless Pumpkin Pie - 9/12/2005 10:47:51 AM
    Associate Recipe Consultant Gail
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    I just love it when the recipe author offers feedback! After all, no one knows the recipe better...
     

    Tired of eating the same old same old?  Visit our Recipe Exchange

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    RE: Crustless Pumpkin Pie - 9/20/2005 10:40:21 AM
    tegs
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    togoalandbeyond

    I tried mine in a glass dish and... I have to say I hated it and threw it out. Something ended up funky with the water.. I could mash the added water out of the pie with a fork. I even kept it in the fridge for a day to see if it would absorb and no luck. Any suggestions? It smelled so heavenly while cooking and was quite good outside of the strangeness with the water.
     
    Drink Your 100 oz!
     
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    RE: Crustless Pumpkin Pie - 9/20/2005 11:13:58 AM
    Associate Recipe Consultant Gail
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    I'm curious (and am also obviously not Togoalandbeyond.) Did the water accumulate in the pan after fridging? The reason I ask is that apparently some custard pie fillings have a tendency to "weep" if they're overbaked and refrigerated. I've even had this happen with pumpkin pies I've purchased from the bakery. According to what I've read, using a bit of cornstarch or flour in the mixture lessons the filling's sensitivity to overbaking, but since we aren't allowed either of these products, I can only suggest that maybe it was in the oven a tad too long..?
     

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    RE: Crustless Pumpkin Pie - 9/26/2005 12:08:32 AM
    Momof3goobers
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    I just tried this tonight 'cause we have been having bake sale goodies lying around and I needed to satisfy my sweet tooth without going overboard!
    It was great! I am not a fan of pumpkin pie by any means, but I really enjoyed this. The kids liked it too. I know I will make this when I need a sugar fix.
     
    Vanessa
     
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    RE: Crustless Pumpkin Pie - 9/26/2005 6:35:25 PM
    Irisheyes321
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    OMG!!!! I LOVE pumpkin pie and this was absolutely fabulous!!! Thanks TOGOALANDBEYOND! I'm so glad there are people out there that know how to cook and adjust recipes! I'm on my second pie and eat it for breakfast or lunch. I feel like I'm cheating but know I'm POP! Love it, love it, love it.

    And, I had no "weepage". I did use less of the pumpkin pie spice to be more in accord with what they suggest on the can (I'm not a "spicy" person).

    Thanks again!

    Kel
     




    ------- 7/11/05 293.5 Starting Weight
    Week 26 01/09/06 234.0 -0.0 lbs. Total 59.5 lbs.
    Week 27 01/16/06 234.0 -0.0 lbs. Total 59.5 lbs.
    Week 28 01/23/06 235.5 +1.5 lbs. Total 57.0 lbs.
    Week 29 01/30/06 234.0 -1.5 lbs. Total 59.5 lbs.
    Week 30 02/06/06 238.0 +4.0 lbs. Total 55.5 lbs.
    Week 31 02/13/06 244.5 +6.5 lbs. Total 49.0 lbs.
    Week 32 02/20/06 238.5 -6.0 lbs. Total 55.0 lbs.
    Week 33 02/27/06 242.5 +4.0 lbs. Total 51.0 lbs.
    Week 34 03/06/06 243.5 +1.0 lbs. Total 50.0 lbs.
     
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    RE: Crustless Pumpkin Pie - 9/30/2005 7:04:24 AM
    karen1947
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    This was incredible - soooo good - thank you!
     
     
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    RE: Crustless P