Someone said PUMPKIN PIE!

Jenn- Look what I found while searching for a protein pancake recipe----- Just reposts from the recipe forum I thought they might be useful in the near future! If anyone has a good protein pancake recipe I could still use it I am dying for a good pancake!!! Sugar Free Pumpkin Pie Original Post by Marylyn S at 7:45 AM PST on 07/02/2006 RNY (11/09/2004) Sugar Free Pumpkin Pie 1 (9 inch) pie crust, baked 1 (.25 ounce) envelope unflavored gelatin 2 tablespoons cornstarch 1 1/4 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/2 teaspoon ground ginger 1/4 teaspoon salt 1 (15 ounce) can pumpkin puree 1 (12 fluid ounce) can evaporated milk 2 eggs, beaten 16 packets artificial sweetener In a large saucepan, combine gelatin, cornstarch, spices and salt. Stir in pumpkin and evaporated milk. Let stand for 5 minutes to soften gelatin. Cook and stir over medium heat until mixture bubbles; cook and stir for 2 minutes after bubbling. Remove from heat. In a medium bowl, gradually stir about 1 cup of cooked mixture into beaten eggs. Return to remaining mixture in saucepan and cook over low heat for 2 minutes; do not boil. Remove from heat and stir in artificial sweetener after filling has cooled to 140° F. Pour mixture into pie crust; cover and chill for 6 hours or overnight. Serve with whipped cream if desired. Hidden Pumpkin Pie Original Post by Marylyn S at 6:40 PM PST on 06/30/2006 RNY (11/09/2004) Hidden Pumpkin Pie 1-1/2 C. canned solid-pack pumpkin 1 C. evaporated fat-free milk 1/2 C. cholesterol-free egg substitute 1/4 C. granulated sucralose (Splenda) 1 t. pumpkin pie spice 1-1/4 t. vanilla, 'divided' 3 egg whites 1/4 t. cream of tartar 1/3 C. honey Preheat oven to 350-F. Stir together the first 5 ingredients and 1 t. vanilla. Pour into 6 (6 oz.) custard cups or 6 (3/4 c.) soufflé dishes. Place in shallow baking dish or pan. Pour boiling water around custard cups or soufflé dishes to depth of 1 inch. Bake 25 minutes. Meanwhile, beat egg whites, cream of tartar and remaining 1/4 tsp. vanilla until soft peaks form. Gradually add honey; continue beating until stiff peaks form. Spread egg white mixture on top of hot pumpkin mixture. Return to oven. Bake 15-16 minutes or until tops are golden brown. Let stand 10 minutes. Serve warm. One serving equals: 148 calories.2 gm fat (1 gm saturated).27 gm carbohydrate.54 mg cholesterol.2 gm fiber.8 gm protein.133 mg sodium Exchanges: 1-1/2 starch.1 lean meat pumpkin mousse Original Post by Jennifer G at 6:38 AM PST on 02/05/2005 Melrose, MA - RNY (11/16/2004) Trust me... This is so good... I'm not sure of how the numbers run... but here ya go.... Tastes like pumpkin pie without the crust... my family not on a diet enjoy this!!! Pumpkin Mousse 1 can solid pack pure pumpkin 1 pkg instant sugar/fat free vanilla pudding 1/4 cup low fat milk 1 tsp cinnamon 2 cups cool whip free (I end up using the whole tub just so I don't have to measure it out, it's probably a little more than 2 cups doing it that way.) Beat pumpkin, pudding mix, milk and cinnamon until well blended. Fold in cool whip until thoroughly blended. Cover and chill. Pumpkin Pie Original Post by Darlene and E J at 5:51 PM PST on 09/30/2005 Maricopa, AZ - RNY (03/20/2006) Pumpkin Pie Crust 1 c WW Flour 1 stick butter (or use smart balance) 1 large egg yolk cold water Mix flour and butter in food processor until crumbly, add egg yolk and water until dough comes together and holds its shape. Pat out onto saran wrap, seal and chill 10 minutes. Roll out, sprinkle flour on top and place top side down in greased pie pan. Prepare filling. Filling 1/4 c pumpkin (canned) 3/4 c yellow squash (cooked and mashed) Puree pumpkin and squash together in food processor, and mix in remaining ingredients with a mixer until well blended. 7 1/2 t somersweet 1/2 t cinnamon 1/4 t ground ginger 1/8 t ground cloves 1 large egg 5 oz. FF evaporated milk Pour filling into pie shell. Bake at 425 for 15 minutes; lay a piece of foil over pie and reduce oven to 350- bake 40 minutes or until knife in center comes out clean. Cool 2 hrs. on wire rack. Food Energy In Whole Pie Calories 648 Total Carbohydrate 116 g Dietary Fiber 18.9 g Total Fat 7.8 g Saturated Fat 2.2 g Protein 36.5 g Per slice 8 per pie Calories 81 Carbs 14.5 Fat .975 Fiber 2.3625 Protein 4.5625 Per slice 6 per pie Calories 108 Carbs 19.33 Fat 1.3 Fiber 3.1 Protein 6.083

Jenni you rock my world! I am saving all of this!

If you all go to www.bariatriceating.com she has all kinds of recipies that are YUMMY including a pumkin pie and pumkin cheesecake.....the cheesecake was incredible. i made it for a family get together ....they had NO CLUE it was sugar free and i took 1 bite it really was great! Take care~ Jen