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The perfect fall dessert. I always have at least one person ask me for the recipe!
This delicious pie makes it's own "crust" while baking. My mother-in-law gave me the recipe.1/8 of pie = 2 WW points1/8 of pie = 1/2 vegetable serving
A treat for when you're craving the taste of pumpkin pie.
A gingerbread recipe with a healthy twist--the addition of the pumpkin helps to make this treat much more nutritious.
I make this annually for Thanksgiving, and no one can believe it's not the original recipe for pumpkin pie.
Buck tradition this Thanksgiving and forgo standard pumpkin pie. Instead, whip up a smooth, spicy and low-calorie flan.
This recipe is a lighter twist on a fall favorite.
This recipe creates its own thin crust and can easily be made vegan.
This pie crust has a crunchy addition: pepitas, or shelled pumpkin seeds. They add a nice nutty flavor.
This creme brulee recipe is full of flavor, not fat. The cranberry-orange combo is perfect balance of tart and sweet.
A tasty alternative to pumpkin pie.
In the fall nothing beats the smell of bread baking in the oven!
No forks needed! These sweet, crunchy and buttery hand pies will have you licking your fingers.
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
A wonderful ending to any meal--try this twist on the classic bread pudding recipe.
Sugar Free Pumpkin Custard
A delicious low calorie, low fat treat - perfect for fall weather!
Sugar free and low calorie pumpkin pie. Great for the Holidays or any special occasion
lightened up deliciousness!!
Great for a pudding snack or as a party dip.I use it as a dip for graham crackers and vanilla wafers.
Oh My Gosh Is This Good
Tastes great and good for you too!
Holiday Pumpkin Pie without the PumpkinMakes its own Crust
The night before Thanksgiving and on Christmas Eve (in preparation for holiday gatherings) we all gang up in the kitchen and whip up batch of these goodies! Fruit never disappeared THIS fast!
I reduced the sugar and used fat free evaporated milk. I used two whole eggs so the texture is the same as "regular" pumpkin pie.