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Post by azcristi on Nov 23, 2017 22:04:24 GMT
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Post by azcristi on Nov 23, 2017 22:29:37 GMT
Well, I baked the real thing... a traditional Libby's pumpkin pie with whole eggs and full fat Carnation evaporated milk. I ran it thru the WW Recipe Builder and it's 8SP per slice (pie cut into 8 equal slices).
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Post by gottakeeptryin on Nov 23, 2017 22:32:11 GMT
I could not get the link to work but really and truly that's not too bad point wise for the real thing.
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Post by luanne on Nov 23, 2017 22:34:23 GMT
Pumpkin pie without crust is just pumpkin pudding.  |
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Post by finreporter on Nov 24, 2017 5:05:50 GMT
i actually make pumpkin custard all the time. i will not call it crustless pumpkin pie for those that don't agree it's not pie without crust!
i make it for my girls periodically through the year and i don't skimp! no fat free this and egg beaters and splenda. a little of the real thing (sans crust) is so worth it. crust is not necessarily worth it only because it's so high in points/calories! but a scoop of the custard with a dollop of cool whip is great.
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wildcat
Transcendent Member
Posts: 952 
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Post by wildcat on Nov 24, 2017 14:44:39 GMT
I hate pumpkin pie, but one of my favorites is lemon meringue pie and pretty often my mom would make just the filling and meringue for me growing up - not to save calories but because making the piecrust was a pain (back in the days before frozen crust).
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Post by zazzles on Nov 24, 2017 15:55:12 GMT
wildcat, a holiday tradition in our house was the lemon meringue pie that my grandmother made from the recipe on the label of Eagle Brand sweetened condensed milk. Many years after her passing I made the pie while my father was living with me. I found it sooooooooooo sweet that it was just taste bud overload. Probably a good thing I got that out of my system and moved on.
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Post by azcristi on Nov 24, 2017 23:31:48 GMT
I forgot to add the PIE CRUST in the Recipe Builder when I calculated the points! LOL oh well.
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