NEED RECIPE FOR SF PUMPKIN PIE

Does anyone have recipe for SF pumpkin pie? I had one at one time but have since lost or misplaced it. Would greatly be appreciated. Thank you Chrisy

Got this at Weigh****chers a couple of weeks ago. Haven't tried it, but I have heard that it is really good. Crustless Pumpkin Pie 1 can 15 oz pumpkin 1 can 12 oz evaporated skim milk 3/4 cup eggbeaters 1 teaspoon vanilla 3/4 cup splenda 1/2 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon ginger 1/4 teaspoon ground cloves Spray a glass pie plate with pam. Combine all the ingredients and pour into pie plate. Bake at 400 degrees for 15 minutes then lower to 350 degrees and bake for 45 minutes. REmove to a rack to cool and refrigerate. Serve with cool whip. For those that track Weigh****chers points, the WHOLE THING is 6 points.

Thank you so much for this recipe!! my daughter and I both have had WLS and she would love to have a pumpkin pie for Thanksgiving so I thought that I would make her one that we could both enjoy. This one sounds wonderful I will try it tomorrow and let you know. Thank you again. Chrisy

This is the pumpkin pie recipe I make and no one can tell it's low sugar/fat free! You can use canned pumpkin too, I do for Thanksgiving because I'm so busy. It's that time of the year - Fresh Pumpkin Pie Recipe - low fat/low sugar ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Step 1: Cut pumpkin (they are marked Pumpkin pie pumpkin) in half. Scoop out the seeds. Bake cut side down at 350 degrees for one hour. Step 2: Combine 2 cups baked and cooled pumpkin, 1 1/2 cups fat free evaporated milk, 2 eggs, 1/4 plus 2 tsp Splenda Brown sugar blend, (or Sugar Twin brown sugar to equal 3/4 cup regular brown sugar), 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp. ground cloves (or 1 Tbs. pumpkin pie spice). Blend in blender or mix well in bowl. Step 3: Pour into 9" pie crust and bake for 1 hour (or until knife inserted comes out clean) Let cool and enjoy! Side note - I double the recipe and use 3 deep dish pie crust to make 3 pies, since the entire family loves them.

I made this one a few weeks ago and it was YUMMY! I will definately be making it again. Thanks for the recipe. Sue