I was not celebrating Thanksgiving this year without this:
Yes my all time favorite pumpkin pie. Last year I made a gluten free crust but this year I said hey lemme skip all that fat and carbs and find a way to enjoy my favorite dessert. Well in comes crust-less pumpkin pie and saves my day! This is simple, easy, and yummy. And and of course super low in points! The recipe was passed on to me from the super fit and inspiring Angelique so thank you for sharing!!!!
1 can of pumpkin
1 can of fat free evaportated milk
2 teaspoons of pumpkin pie spice (i used cinnamon and nutmeg)
1/2 cup of Splenda
1 teaspoon of vanilla extract
All you do is blend all ingredients together well
Pam a pie plate and pour it in
Bake it at 325 for an hour
Once it passes the clean knife test its done!
I cut it into 6 slices for 2 points a slice. You could do 8 for 1 point whatever makes you happy :)