Two-point Pumpkin Pie Recipe
© Randal Oulton
Two-point Pumpkin Pie Recipe
Prep
Cook
Total
Yield 8
This pumpkin pie has the classic pumpkin pie taste that everyone loves, but it's lost a boatload of calories so you can indulge in it without giving it a second thought. This skinny pumpkin pie is just an incredible 2 Weight Watchers PointsPlus® per generous slice -- that's 1 point less than a tablespoon of butter! As an added bonus, this pie is quick to assemble, and though it takes an hour to bake, none of that time needs your attention. Pair this up with some fat-free Cool Whip®.
Ingredients
Instructions
Start heating your oven.
Mix everything from the canned pumpkin down to and including the cloves together. Set aside.
Lightly spray a 9 inch (22 cm) pie pan with cooking spray. Use the 3 sheets of phyllo to line it. Have the extra length from each sheet fold over back into the pie plate at a different part of the pie plate for each sheet.
Pour in the pumpkin mix, bake for 50 to 60 minutes until a knife in the centre comes out clean. Let cool completely before slicing and serving.
Notes
1 14 cups (10 oz / 300 ml) of evaporated milk is a 12 oz (350 ml) can, less 4 tablespoons. Feel free to adjust the spicing to whatever feels traditional for your family. For your easy reference, here are two popular pumpkin pie spicing mixes: The Libby's spicing (America) is: 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves The E.D. Smith spicing (Canada) is: 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground ginger
Courses Desserts and Sweets; Skinny Food
Nutrition Notes
There are a total of 16 Weight Watchers PointsPlus® in the recipe.
We used a sodium substitute for the salt.
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Amount
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| PointsPlus™ | |
2
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* Weight Watchers Points™ calculated by CooksInfo.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the Points® registered trademarks.