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.


Maple Glazed Sweet Potatoes

This is one of my Thanksgiving staples!

2 1/2 lbs sweet potatoes (cooked, peeled and cut into large chunks)

1/4 c sugar free maple syrup

2-4 packets of splenda (helps to thicken the syrup)

1-2 Tbls of chopped pecans

(mini marshmallows…optional)

Preheat oven to 350.

Spray a 8×8 dish with non stick Pam (preferrably butter “flavor”).  Add Potatoes. Mix the syrup and splenda and pour over potatoes.  Sprinkle with nuts and bake uncovered for 30 min.

If adding marshmallows (I always do on a some for my kids) add during the last 5 minutes of baking.

“Sweet Potato” Pie

Well, it is really not made with Sweet Potatoes (but can be).  Another healthy Thanksgiving recipe 🙂

Approx 3 cups butternut squash (for lower carb/cal count), cooked (or sweet potatoes )
3 egg whites
1/3 c almond milk
1/3 c sf maple syrup
sweetener to taste
1 tsp guar gum or about 1 T phsyllium husk (to thicken)
1 tsp cinnamon
1/2 tsp vanilla extract
1/2 tsp salt
Optional…toast some pecans, walnuts or almonds and put them on top (or top with some mini marshmallows for the last 8-10 min of baking)
Beat all ingredients together.  Pour into pie plate and bake at 350 for about 45-50 min 🙂