One Point Pumpkin Pie (Crustless)

From: weekend cooker

On Dec 26, 2008

Such an easy pie to make, and DW loved it because she is watching her calories. A great idea for the holidays. Made for 1-2-3 hit wonders.

From: Jess4Freedom

On Dec 4, 2008

Like you said, I would prefer a regular pumpkin pie, but this is pretty good. My MIL loved it and was happy it was low only 1 point. I think I will make this again for those watching their weight. Made and Reviewed for 123 Hit Wonders - Thanks!

From: Sue L

On Aug 31, 2008

Yummy! This is surprisingly good for such a healthy pie! I love that it is made with Splenda and also forgoes the crust, although if I did use a crust I might use one of these: Low Sugar Coconut-Almond Pie Crust or Cheesecake Crust or Easy Whole Wheat Pie Crust, both of which are healthy and tasty as well. I topped the pie with Sweet Ricotta Topping instead of whipped cream, since I wanted to try a topping with ricotta, which would naturally be low in carbs. I would like the texture to be a touch more heavy and custard like though, so next time I make this I might increase the egg whites or just use whole eggs to get the egg yolks in there. This is going to be great to have around during the autumn and holiday season! Thanks for sharing. ~Sue

From: Brooke the Cook in WI

On Jul 30, 2008

This was very yummy and super easy! Since I like my pumpkin pie served cold I let cool on the counter for a couple of hours and then put in the fridge before cutting - it was great with a little cool whip free and cinnamon sprinkled on top! It seemed a bit runny, so I did add 3 tablespoons of flour, not sure if it was necessary or not. I used a standard 9 inch pyrex pie plate and it was full to the brim. One note: I checked my pie with 8 minutes remaining and it was over done, it was cracked and the edges were dark. Next time I'd check it even sooner. Made for 1-2-3 Hit Wonders.