Yes, I recently made a crustless pumpkin pie using Betty Crocker's recipe and I just replaced the sugar for splenda. It was great! i will be making one for Thanksgiving too!

 Phyllo only has a gram of fat, a gram of sugar, 5 grams of protein and a gram of fiber...but 30 grams of carbs.  Its made with wheat flour, canola oil, water, corn starch and a few other things..so i thought i would try it...i know when on WW's they did a crustless pie.  Also...that pudding pumpkin i have mentioned a few times on this website.  Its sooo good.  

 oh and here is that recipe for pumpkin muffins....

• 1 (18.25 ounce)SF package yellow cake mix
• 1 (15 ounce) can pumpkin puree
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves

 

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper liners.
2. In a large bowl, mix together the cake mix, pumpkin puree, cinnamon, nutmeg and cloves until smooth. Spoon equal amounts of batter into the prepared muffin cups.
3. Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted in the center of one comes out clean

thought this might be another easy pumpkin treat for the holidays...

 

Crustless Pumpkin Pie



Ingredients:

1 can pumpkin (15 oz)
1 can evaporated skim milk (12 oz)
3/4 cup egg substitute (or 3 egg whites)
1/2 tsp salt
3 tsp pumpkin pie spice
1 tsp vanilla
2/3 C. Splenda (or sugar) or to taste


Instructions:

Combine all ingredients and beat until smooth.

Pour into a 9" sprayed pie pan

Bake at 400 for 15 minutes, and then at 325 for 45 minutes or until a knife inserted in center comes out clean.

Serves 8

Sweet!  I'll be making this for thanksgiving.  I wonder if this would work for sweet potato pie as well?

 awesome thanks for posting this..