Since being back from vacation, this week felt like the l.o.n.g.e.s.t week of my life.
Lots of praying happened.
Lots of phone talking happened.
And what do you know?
I missed sharing a recipe yesterday.
So I'm sharing it with you today.
- 1 1/2 cups fresh pumpkin (or 1 15 oz can)
- 3 eggs
- 3/4 cup Splenda Blend for Baking
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp cloves
- 3/4 cup cream (heavy or light)
Mix all ingredients together.
Pour into a well sprayed pie pan.
Bake at 350 degrees for 30-40 minutes.
There ya have it!! It's super delicious and tastes exactly like normal pumpkin pie. But if you're like me, I miss the crust (I love the crust of pies). So for Thanksgiving, I'm making my famous pumpkin pie (only famous because I make it every year) with crust.
Weight Watchers Points Plus: 3 per serving
8.7 g fat
2.5 g carbs
0.3 g fiber
3 g protein