Crustless Pumpkin Pie

3/4 cup Splenda granular
1/4-1/2 tsp guar gum
1 3/4 tsp pumpkin pie spice
1/2 teaspoon salt
2 large egg whites
1 (15 ounce) cans pumpkin puree ( NOT pumpkin pie mix, just pure canned pumpkin)
1 cup Unsweetened Almond Milk (Vanilla)
Preheat oven to 425°F.
In a small bowl, combine Splenda, guar gum, cinnamon, ginger, cloves, and salt.
In a separate large bowl, beat egg whites well.
Stir splenda mixture into the large bowl.
Stir in the can of pumpkin.
Slowly stir in milk.
Stir well, until all ingredients are mixed well.
Pour into a 9-inch round pie plate that has been lightly coated with nonstick cooking spray.
Bake at 425°F for twelve to fifteen minutes.
Reduce temperature to 350°F.
Bake pie an additional 30-35 minutes at 350°F.
Remove pie from oven and cool.
Serve immediately or refrigerate until serving.


Pumpkin Waffles

Posted On October 22, 2011

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A belgian waffle.

Image via Wikipedia

1 cup pumpkin

2 egg whites
35 g vanilla whey
1/2  cup unsweetened almond milk
1 tsp baking soda
Cinnamon and sweetener to taste
(blueberries optional)


Mix pumpkin, whey , baking soda and cinnamon.

In a separate bowl, mix egg whites and almond milk well.

Fold the wet ingredients into the dry and mix until it reaches a batter-like consistency

Pour into waffle-maker sprayed with non-stick spray and cook.



I can’t believe it has been so long since I last posted!


1 cup canned pumpkin
1 cup plus 2 tablespoons granulated Splenda
1 teaspoon baking powder
1/8 teaspoon salt
1 teaspoon vanilla
1/3 cup unsweetened cocoa, sifted
1 cup egg whites (I used chocolate ones, but you can use reg)
1 1/2 cups almond flour

Grease an 11×7″ baking pan with non-stick spray.

Beat the pumpkin, Splenda, baking powder, salt, vanilla and cocoa with an electric mixer. Beat in the egg whites on high speed until well blended. Mix in the almond flour. Spread in the baking pan and bake at 350º about 25-30 minutes, until a toothpick inserted in the center comes out clean and the edges of the cake start to pull away from the sides of pan. Cool at least 15 minutes before cutting or it will end up in crumbs.

Pumpkin Spice Bars

Pumpkin stem

Image via Wikipedia

½ cup egg whites

1/2 c Splenda (for Baking)

1 c Pumpkin Puree (not pumpkin pie mix)

1.5 cups of cinnamon roll or vanilla whey

1/2 tsp Baking Soda

1tsp pumpkin pie spice

1/4 tsp Salt

chopped nuts (opt)…walnuts are GREAT in these!

Beat together the eggs, Splenda, pumpkin. Stir in the dry ingredients. Pour into a 8×8 baking pan sprayed with Pam. Bake at 350 degrees for 20-25 minutes.

Almond Flour Pumpkin Muffins

1 1/2 cups Almond Flour

3/4 cup 100% canned pumpkin
4 egg whites (or 2 eggs)
1/4 cup splenda

1 tsp baking powder
1 tsp baking soda
1 tsp vanilla extract
1 1/2 tsp pumpkin spice
1/8 tsp salt

Raisins (opt)

Chopped nuts (opt)


Pre-heat oven to 350 degrees
Mix all ingredients in a bowl until well blended.
Fill paper lined muffin cups about two-thirds the way up with batter.
Bake for 20-25 minutes until the tops are golden brown. Stick with toothpicks in the center & make sure it comes out clean.

Pumpkin Bread

Posted On January 14, 2011

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Dry Ingredients
3 Cups Oats

1.5 cups  Splenda (the “baking” kind”
1tsp baking soda
1tsp baking powder
1.5 tbs Pumpkin Spices – Less or more depending on how much you like
1 scoops Vanilla Protein Powder

Wet Ingredients
1 cup almond milk (unsweetened)

1/2 tbs vanilla extract
2 eggs and 2 egg whites
1 small can pumpkin

Mix dry and wet ingredients separate and then combine. Preheat oven on 350 degrees. Grease a bread pan with Pam Spray and add bread mixture. Cook on 350 for 30-40 minutes.

Pumpkin Custard

Posted On January 10, 2011

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3 egg whites, lightly beaten

2/3 cup splenda or sugar

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

Dash ground cloves

1 can (15 ounces) solid-pack pumpkin

1 teaspoon Vanilla Extract

12 oz unsweetened Almond milk

In a large bowl, beat the egg whites, sugar, cinnamon, salt, ginger, nutmeg and cloves. Add pumpkin and vanilla; mix well. Gradually beat in milk. Pour into eight ungreased 6-oz. custard cups.

Place the cups in a 13-in. x 9-in. baking pan; add 1 in. of water to pan. Bake at 325° for 35-40 minutes or until a knife inserted near the center comes out clean. Serve warm or chill. 

Pumpkin Muffins

Posted On November 11, 2010

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Still on my pumpkin kick 😀
3/4 cup canned pumpkin
2 egg whites
1 egg
1 scoop vanilla or cinnamon protein
1 tsp baking powder
1/3 cup ground oats
1/2 tsp cinnamon
sweetener to taste
Preheat oven to 350.  Combine dry ingredients and add wet. Mix thoroughly.  Pour into muffin tin that has been sprayed with Pam or lined with cupcake papers.  Bake for approx 10 min 🙂

Pumpkin Bran Bread

Posted On October 30, 2010

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6 egg whites

2 scoops vanilla whey

1/2 cup pumpkin

1 cup wheat bran

approx 1/2 cup water

sweetener to taste (I used splenda)

pumpkin pie spice to taste

approx 1 tsp vanilla extract

approx 1/4 tsp baking powder

Blend egg whites until soft peaks form, add rest of ingredients.  Pour into a loaf pan sprayed with non-stick spray.  Bake for approx 30-35 min at 350.  (I also sprinkled some pp spice and splenda on top)


Pumpkin Almond Cake

I am still on my pumpkin kick 🙂

4 egg whites

1/3 cup ground oats

1/2 cup pumpkin

6-8 chopped almonds

pumpkin pie spice to taste

sweetener of your choice to taste (I used stevia)

Beat egg whites until soft peaks form.  Blend everything else into the eggs.  Pour into a pan sprayed with non stick spray (I used an 8 x8 , but think I will use a smaller one next time for “higher”pieces.  Bake in 350 oven for approx 30-35 min. 

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