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Diabetic Crustless Pumpkin Pie

DIABETIC CRUSTLESS PUMPKIN PIE

1 1/2 bread/starch, 1/2 fat

Time: 60 minutes

Steps:

  • preheat oven to 350f gas mark 4
  • coat a 9-inch baking dish , pie plate or quiche dish with cooking spray and set aside
  • in a large bowl , combine all ingredients except the whipped topping
  • using an electric mixer or whisk , mix for about 1 minute
  • pour into prepared baking dish , bake for about 50 minutes until puffed and set
  • cool and refrigerate until ready to serve
  • cut into wedges and serve , topping each piece with a dollop of whipped topping


diabetic crustless pumpkin pie image

Number Of Ingredients: 9

Ingredients:

  1. butter-flavored cooking spray
  2. pumpkin
  3. nonfat milk
  4. sugar substitute
  5. low-fat biscuit mix
  6. margarine
  7. pumpkin pie spice
  8. vanilla extract
  9. liquid egg substitute


CRUSTLESS SUGAR-FREE PUMPKIN PIE DIABETIC

Make and share this Crustless Sugar-Free Pumpkin Pie Diabetic recipe from Food.com.

Recipe From food.com

Provided by Marg CaymanDesigns

Time 1h10m

Yield 8 serving(s)

Steps:

  • In a mixing bowl, combine the pumpkin, milk, egg substitute, egg whites and sweetener, beat until smooth.
  • Add the spices and salt, beat until well mixed.
  • Stir in graham cracker crumbs.
  • Pour into a 9-in. pie plate that has been coated with nonstick cooking spray.
  • Bake at 325°F for 50-55 minutes or until a knife inserted near the center comes out clean.
  • Cool.
  • If desired, garnish with a dollop of whipped topping and sprinkling of cinnamon.
  • Store in the refrigerator.
  • Sweet 'N Low or Sweet One are recommended for baking.


Crustless Sugar-Free Pumpkin Pie Diabetic image

Number Of Ingredients: 12

Ingredients:

  • 1 (15 ounce) can pumpkin
  • 1 (12 ounce) can evaporated skim milk
  • 1/2 cup egg substitute (equivalent to 2 eggs)
  • 2 egg whites
  • 3/4 cup artificial sweetener (equivalent to 3/4 cup sugars)
  • 1 teaspoon cinnamon, ground
  • 1/4 teaspoon allspice, ground
  • 1/4 teaspoon ginger, ground
  • 1/8 teaspoon salt
  • 1/2 cup reduced-fat graham cracker crumbs
  • light whipped topping (optional)
  • cinnamon (optional)


LITE 'N EASY CRUSTLESS PUMPKIN PIE (DIABETIC)

I put this into custard cups because it's made without a crust and simply mixed and refrigerated until firm. It's not very sweet so you might want to add some Splenda if you like a sweeter taste. I used caramel flavoring in place of the vanilla and pecan halves in place of the raspberries.

Recipe From food.com

Provided by Annacia

Time 15m

Yield 8 serving(s)

Steps:

  • COAT 9-inch deep-dish pie plate with nonstick cooking spray.
  • PLACE water in medium bowl; sprinkle gelatin over water.
  • Let stand for 5 to 10 minutes or until softened. Mixture may be firm.
  • Bring 1 cup evaporated milk just to a boil in small saucepan.
  • Slowly stir hot evaporated milk into gelatin.
  • Stir in remaining evaporated milk, pumpkin, sugar, pumpkin pie spice and vanilla extract.
  • POUR mixture into prepared pie plate.
  • Refrigerate for 2 hours or until set.
  • Garnish with whipped topping and raspberries, if desired.


Lite 'n Easy Crustless Pumpkin Pie (Diabetic) image

Number Of Ingredients: 10

Ingredients:

  • nonstick cooking spray
  • 2 tablespoons water
  • 2 (7 g) envelopes unflavored gelatin
  • 2 1/4 cups 2% evaporated milk, divided
  • 1 (15 ounce) can pumpkin puree
  • 1/4 cup Splenda brown sugar blend
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • light whipped topping (optional)
  • fresh raspberry (optional)


CRUSTLESS PUMPKIN PIE

Traditional pastry crusts are loaded with fat, which makes pumpkin pie a rare treat for people watching their diet. This is a satisfying treat for everyone.-Thelia Busse, Cresco, Pennsylvania

Recipe From tasteofhome.com

Provided by Taste of Home

Time 1h

Yield 8 servings.

Steps:

  • In a large bowl, beat the first nine ingredients until well blended. Stir in cracker crumbs., Pour into a 9-in. pie plate coated with cooking spray. Bake at 325° for 50-55 minutes or until a knife inserted in the center comes out clean. Cool completely on a wire rack. Garnish each serving with whipped topping and cinnamon if desired. Refrigerate leftovers.


Crustless Pumpkin Pie image

Number Of Ingredients: 11

Ingredients:

  • 1 can (15 ounces) solid-pack pumpkin
  • 1 can (12 ounces) fat-free evaporated milk
  • 1/2 cup egg substitute
  • 2 egg whites
  • Sugar substitute equivalent to 3/4 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon salt
  • 1/2 cup reduced-fat graham cracker crumbs (about 3 whole crackers)
  • Reduced-fat whipped topping and additional cinnamon, optional


CRUSTLESS PUMPKIN PIE

Baked in a water bath, this pie has a texture that's more like a custard than a traditional pumpkin pie.

Recipe From allrecipes.com

Provided by Heather Olson

Time 1h

Yield 8

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie dish.
  • Combine sweetener and almond flour in a large bowl; beat in eggs until well mixed. Stir in pumpkin, half-and-half, vanilla extract, and pumpkin pie spice until smooth. Pour pumpkin mixture into prepared pie dish.
  • Place pie dish into a large baking pan; fill baking pan with about 1/2 inch hot water.
  • Bake in preheated oven until a knife inserted into the center of the pie comes out clean, 50 to 55 minutes.


Crustless Pumpkin Pie image

Number Of Ingredients: 8

Ingredients:

  • 1 cup granular sucralose sweetener (such as Splenda®)
  • 3 tablespoons almond flour
  • 3 eggs
  • 2 cups canned pumpkin
  • ¾ cup half-and-half
  • 1 ½ teaspoons vanilla extract
  • 1 ½ teaspoons pumpkin pie spice
  • hot water as needed


CRUSTLESS PUMPKIN PIE

This pumpkin pie is so creamy and satisfying, you'll never even miss the crust. And with prep time clocking in at just about ten minutes, this festive dessert is sure to become a holiday staple.

Recipe From foodnetwork.com

Provided by Food Network Kitchen

Time 2h10m

Yield 8 servings

Steps:

  • Preheat the oven to 325 degrees F. Spray a 9-inch ceramic or glass pie dish with cooking spray.
  • Put the pumpkin puree in a large bowl and add the brown sugar, granulated sugar, pumpkin pie spice, vanilla, salt and eggs; whisk to combine. Add the half-and-half and whisk until thoroughly incorporated.
  • Pour the pumpkin mixture into the prepared pie dish and set the dish on a rimmed baking sheet. Bake the pie on the baking sheet until the center is just barely set, 1 hour and 10 minutes to 1 hour and 20 minutes. Transfer the pie to a rack to cool completely, then serve topped with whipped cream and sprinkled with candied pecans.
  • If not serving right away, lightly cover the cooled pie with plastic wrap and refrigerate for up to 2 days.


Crustless Pumpkin Pie image

Number Of Ingredients: 11

Ingredients:

  • Nonstick cooking spray, for the pie dish
  • One 15-ounce can pure pumpkin puree
  • 1/2 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon kosher salt
  • 3 large eggs
  • 1 cup half-and-half
  • Lightly sweetened whipped cream, for serving
  • Chopped candied pecans, for serving


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