Food Writing & Food Photography from a self-proclaimed Foodie

Wayne’s Pumpkin Smash

This is a recipe that we found this past Thanksgiving, posted online by Hungry Girl.  We had been fiercely dieting and losing weight, and didn’t want to blow it when confronted with all of the holiday foods from Thanksgiving to Christmas.  So we found a recipe to a crustless pumpkin pie, and then we tweaked it to be able to use Truvia rather than sugar or Splenda.  Here are the stats (per serving):

  • 65 calories
  • <0.5g fat
  • 81 mg. sodium
  • 12g carbs
  • 1g fiber
  • 7g sugars
  • 5g protein
  • Points value:  1

Ingredients:

  • 1 (15 oz.) can pure pumpkin
  • 1 (12 oz.) can evaporated milk, reduced fat or fat-free
  • 1/2 cup fat-free liquid egg substitute (like Egg Beaters)
  • 18 packets Truvia sweetener
  • 2 tsp. pumpkin pie spice
  • Fat-free Cool Whip

Directions:

  • Preheat oven to 350 degrees
  • Combine all ingredients in large bowl or mixer and mix thoroughly
  • Place mixture in a baking dish (8″ x 8″ works well) sprayed lightly with nonstick spray; bake for 45 minutes (it will remain a little soft, like pie filling)
  • Once ready to serve (it’s delicious eaten hot or cold), cut into 9 pieces.
  • Spoon Cool Whip on top and serve.  Store leftovers in the refrigerator.
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