does anyone have a RNY friendly pumpkin pie recipe

My dh loves pumpkin pie but I can't handle regular pie in the house ( i know my weakness) so is there an RNY friendly pumpkin pie recipe out there?
thanks
Ashley

MMMM pie... My mom had RNY and said these were good...

Kabuki's Sugarless Pumpkin Pie   Ingredients:
1 (9-inch) baked pie shell
2 small boxes sugar-free instant vanilla pudding
2 cups milk
2 cups plain canned pumpkin (not pumpkin pie mixture)
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/2 teaspoon cinnamon

Directions:
Blend all ingredients in blender until smooth. Pour into baked pie
shell and chill until ready to use.


No-Sugar Pumpkin Pie   Ingredients:
Pastry for single-crust 9-inch pie
1 can (16 ounces) pumpkin
1 can (12 ounces) evaporated skim milk
3 eggs
5-1/2 teaspoons Equal® for Recipes
or 18 packets Equal® sweetener
or 3/4 cup Equal® Spoonful™
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves

Instructions:
Roll pastry on floured surface into circle 1 inch larger than inverted 9-inch pie pan. Ease into pan; trim and flute edge.

Beat pumpkin, evaporated milk and eggs in medium bowl; beat in remaining ingredients. Pour into pastry shell. Bake in preheated 425°F oven 15 minutes; reduce heat to 350°F and bake until knife inserted near center comes out clean, about 40 minutes. Cool on wire rack.

Nutrition (1/8 slice of pie): 175 calories; 8 grams protein; 22 grams carbs; 7 grams fat

 
Simply take the recipe on the back of Libby's 100% pure pumpkin and sub out the sugar for Splenda Granular.  That's it.

Works beautifully every time and no one will ever realize it's sugar free!

I've even done this without a crust and baked the filling in 4 ounce custard cups/ramekins - wonderful!

If you can find Pumpkin in the stores, that is.

 
That's right!  

Although I'm one of the 'hoarders' sorry to say...learned my lesson a few weeks back when it was scarce here.  Not gonna let that happen again!

I used Libby's recipe also, but I used Splenda, Evaporated skim milk, and used egg beaters instead of real eggs. Tastes just like the real thing! Can't tell a difference.

If you don't eat the crust, or bake it without the crust, it is even less carbs.
-Wanda

try recipes.sparkpeople.com or bariatriceating.com and see what they suggest.

http://eatingwelllivingthin.wordpress.com/2009/11/12/a-change-of-pace-from-the-standard-pumpkin-pie/

I made this one last week and it was awesome.  Even the hubs and son liked it!

Stacy Walker

I was looking at making that pie. I made the pumpkin roll this weekend and it was awesome!!!
Her recipes are awesome! Thanks for recipe ideas