Pumpkin pie and bars

I am having company for thanksgiving and want to make a pumpkin pie I can eat as well as others even a crustless one if necessary and or bars so i was hoping someone could point me in the direction of a good recipes or share yours.  And any other desserts possible or good thanksgiving recipes. I am 4 months out and this will be my first thanksgiving after WLS.
Thanks everyone.

Here's one I found from Hungrygirl.com.  I tried one last year before my surgery that used Fiber One for the crust and Splenda.  It was so good no one in the family knew the difference. Hope this is what you are looking for. :)





Wayne's Pumpkin Smash


(From Hungrygirl.com)

PER SERVING (1 piece, 1/9th of recipe): 65 calories, <0.5g fat, 81mg sodium, 12g carbs, 1g fiber, 7g sugars, 5g protein -- POINTS® value 1*

 

 

 

Ingredients:
One 15-oz. can pure pumpkin
One 12-oz. can evaporated fat-free milk
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
3/4 cup Splenda No Calorie Sweetener (granulated)
2 tsp. pumpkin pie spice

Directions:
Preheat oven to 350 degrees.

Combine all ingredients in a bowl, and mix thoroughly.

Place mixture in a baking dish (8" X 8" works well) sprayed lightly with nonstick spray, and bake in the oven 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.

Serve and enjoy!

MAKES 9 SERVINGS

There it is -- hope you love it! BTW, store leftovers in the fridge... if you have

Best and easiest:

1 can evaporated milk
1 can pumpkin (NOT pumpkin pie mix)
1 package sugar-free instant butterscotch pudding mix
1 tsp pumpkin pie spice (or more if you like)

Mix, chill, eat.

Sometimes I top with chopped pecans or cool whip.

 
Simply use the recipe on the back of the Libby's 100% Pure Pumpkin can and sub the sugar for Splenda.  

You can make it in a pie plate, or in individual custard cups.  

I make all my pies like this during the Holiday and no one ever guesses that they aren't fully sugared.  

I've used this recipe ever since Splenda came out and my family eats the splenda pie before they do the regular pie!  I use eggbeaters too for less fat.  Just make sure it is the Pure Pumpkin and not the Pumpking Pie filling.

Kat

Thanks guys i am looking forward to tryign some of these they sound yummers!

Someone from my church made a pumpkin pie with the brown sugar Splenda. It was terrific. I was only post op about 2 weeks and it didn't cause me any problems. I did not eat the crust. Maybe that will give you some ideas to get creative.