Submitted by DAUSTINFAN

This delicious pie makes it's own "crust" while baking. My mother-in-law gave me the recipe.

1/8 of pie = 2 WW points
1/8 of pie = 1/2 vegetable serving

Submitted by JESSICAB1221

No Crust, No sugar version of the traditional pumpkin pie recipe. Here is a low fat, high protein, high fiber version of everyone's favorite harvest time dish. It was a delicious substitute for my family

Submitted by ANEWAY

Submitted by UPPENSTEIN

Submitted by ANGIEBNC68

This is adapted from a recipe I found on About.com.

Submitted by EMPIERCE

Toss the canned cranberry jelly and use this homemade version instead. It's ready in no time, and it's full of healthy fruit!

Submitted by CHEF_MEG

If you don't add the whip cream, each portion is 84 Cal, 2 Fat, and 13 Carbs (with dietary fiber calculated).

Submitted by CHOCOKEL

Boil water, orange juice and splenda together.
Add cranberries that have been rinsed (fresh or frozen) Bring to a boil. Reduce heat and gently boil for 10 minutes.
Cool completely at room temperature then refridgerate.

Submitted by AMIRIE1