I haven't tried either of these, but I've heard rave reviews about them both!
8 servings/1 point each
16 oz. canned pumpkin (NOT pie filling)
1 container fat free cool whip
1 small box sf/ff butterscotch pudding
1. Combine pumpkin & pudding.
2. Gently fold in the cool whip.
3. Add cinnamon, splenda, or pumpkin pie spice if desired.
This following recipe was listed on a random site, and was listed as only 1 point per slice. They also had whole eggs, but when I plugged it into my recipe builder, I got more than 1 point per slice. Even after changing the whole eggs to egg beaters, it came to 2 points, so that's what I'm going with!
8 servings/2 points each
15 oz canned pumpkin
5 oz fat free evaporated milk
3/4 c. splenda for baking
1 tsp cinnamon
1/2 tsp ginger
1/2 c. egg beaters
Combine all ingredients & pour in a pie pan sprayed w/cooking spray. Bake at 375 degrees for 35 minutes.