Weight Watchers Impossible Pumpkin Pie Recipe 415 Food

SKINNY CRUSTLESS PUMPKIN PIE

Steps:

• Preheat the oven to 350 degrees. Spray the bottom and sides (up to the rim) of a 9 1/2-inch regular depth (not deep dish) pie pan with no-stick spray.
• Beat the eggs with a mixer (hand held or stand mixer with whisk attachment). Add remaining ingredients and beat on low setting (to avoid splashing) until combined.
• Add remaining ingredients: granulated sugar, brown sugar, cinnamon, nutmeg pumpkin puree, salt and fat-free evaporated milk. Beat on low setting (to avoid splashing) until combined.
• Place the prepared pie pan on a light colored (not black) baking sheet. Pour the mixture into the pie pan.
• Bake for 50 minutes and test for doneness by sticking a knife in the middle of the pie. If the knife comes out clean it's done (it may still jiggle a little). If the knife is not clean, bake another 5-10 minutes until the knife comes out clean. Do not over bake!Note: the pie will firm up when removed from the oven so if it still moves a bit don't worry.
• Allow to cool on a wire rack for 2 hours before cutting or chilling in the refrigerator. May be be made the day before serving.

BISQUICK IMPOSSIBLE PUMPKIN PIE

Steps:

• Heat oven to 350°F Grease pie plate, 9 inch or 10 inch. Beat all ingredients 1 minute in blender on high or 2 minutes with hand beater. Pour into pie plate. Bake until knife inserted in center comes out clean, 50 to 55 minutes; cool.
• High Altitude Directions (3500 to 6500 feet): Heat oven to 375°F Decrease bake time to 45 to 50 minutes.
• MICROWAVE: Grease microwavable 10 inch pie plate. Beat all ingredients until smooth, 1 minute in blender on high or 2 minutes with hand beater. Pour into plate. Microwave on inverted microwavable dinner plate on medium-high (70 %), rotating pie plate 1/4 turn every 5 minutes, until knife inserted in center comes out clean, 22 to 28 minutes. Cool on flat, heatproof surface (do not cool on wire rack).
• High Altitude Directions: (3500 to 6500 feet): Increase microwave time to 26 to 32 minutes.
• The Best of Bisquick From Betty Crocker.

WEIGHT WATCHERS PUMPKIN PIE (MAKES OWN CRUST)

Steps:

• Preheat oven to 350 degrees.
• Spray a 9 inch pie-pan with non-stick cooking spray.
• Blend all the above ingredients in a bowl.
• Pour into greased pie pan and spread out evenly.
• Bake for 1 hour.
• One-quarter of a pie counts as 3 points; one-eighth of a pie counts as 1.5 points.
• NOTE: Instead of 2 cups of unsweetened applesauce, you can use a 20 oz. can of crushed pineapple in its own juice.

WEIGHT WATCHERS IMPOSSIBLE PUMPKIN PIE RECIPE - (4.1/5)

Steps:

• Whisk all ingredients together for 2 mintues and pour into a 9" pie pan. Bake 350 for 50-55 minutes.

ONE POINT PUMPKIN PIE (CRUSTLESS)

Steps:

• Preheat oven to 400°F.
• Combine all ingredients.
• Spray 9" pie plate with Pam.
• Pour mixture into pie plate.
• Bake at 400 F for 15 minutes.
• Reduce heat to 325 F and continue baking for about 45 minutes or until a knife comes out clean.
• Slice into 8 pieces.

WEIGHT WATCHERS PUMPKIN PIE

Steps:

• -.
• In a large bowl mix together pumpkin puree and cream cheese until smooth.
• Add in vanilla pudding mix and pumpkin pie spice.
• Fold in thawed whipped topping until well blended.
• Pour into reduced fat graham cracker crust and chill for 1 hour before serving.
• You may serve with an additional dollop of whipped topping if desired.
• Makes 8 servings at a little less than 3 Weight Watchers Points Each.