Does anyone have a recipe for canned pumpkin?

I am planning ahead for Thanksgiving for something that will taste like the inside custard of pumpkin pie without the sugar and heavy cream. Thanks

I have a good pumkin cake recipe on my blog.

http://www.obesityhelp.com/myoh/blog/action,controlPanelWrite/?pkid=441833&key=f7d5428b53cd4731af5369dcf511adb4

Thanks Elina.

I put a scoop (1/8 cup) in my vanilla protein shake and add a little bit of sf cheesecake pudding.

I made a pretty good "pie filling" like mix the other day.

2 cups greek yogurt 0% plain
1 can pumpkin
8 packets splenda
1 package sugar free cheesecake pudding
clove, ginger, nutmeg and cinammon to taste

Mix it all - fridge - Makes ~ 10 serving - 50 cal, 5 protein, 8 carb
Lots of fiber :)

Thanks. I will try it.

I haven't made this pie, but I am going to.. it's not going to be super-low cal due to the fat.. but I generally just cut down on the portion size of things like this and only watch the carbs anyway..

The next link is to a low-carb pumpkin flan, which if you are trying to cut fat, I'm sure you can reduce it some by some substitutions, though the textue and taste would change. I personally will likely use half & half and almond milk in mine I think to try first just since I prefer a less over-rich egg custard.

the last link is for cheesecakes, which I want to make as well.. and if you are wanting, maybe sub low-fat cream cheese?

Anytime I start subbing important stuff like fats or such I always only make a half or quarter recipie.. that way if it's a flop, I didn't just blow too much food on it.. Good luck!


http://www.healthylivinghowto.com/1/post/2011/11/recipe-challenge.html

http://www.sheknows.com/holidays-and-seasons/articles/4667/a tkins-pumpkin-flan

http://alldayidreamaboutfood.com/2012/09/mini-maple-pumpkin- cheesecakes-low-carb-and-gluten-free.html

I posted a pumpkin butter recipe last week, maybe the week before that uses splenda and torani syrups. It makes an awesome spread and filling.

Thanks for these recipies! I'll be sleeved mid October and I've already been thinking about something I can adapt for Thanksgiving for myself- will definitly try some of this!

This is a recipe from Susan Maria Leech's book Before and After...

I haven't tried it yet, but she compares it to pumpkin pie.

3/4 c. Splenda granular
1/2 tsp. table salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
3 large eggs
1 -15 oz can of pumpkin (not pumpkin pie filling)
1 - 12 oz can of evaporated low-fat milk (not sweetened condensed)
Whipped cream sweetened with Splenda, or Reddi-whip

Preheat oven to 325. Lightly spray eight 1/2 cup ramekins or custard cups with vegetable cooking spray and place in a large roasting pan. Mix Spenda, salt, cinnamon, ginger, and cloves in a small bowl. Beat eggs in a large bowl. Blend in the pumpkin and spices. Gradually blend in evaporated milk.

Ladle the filling into the prepared ramekins. Pour very ho****er into the roasting pan to come about halfway up the sides of the ramekins.

Bake for 25-30 minutes or until a thin knife inserted neat the center of the custard comes out clean. Carefully remove the ramekins from the ho****er. Serve warm or chilled. Top with whipped cream if desired.

1/2 cup serving - Calories 84, fat 3, carbs 8, protein 6.