Light Pumpkin Pie With An Indian Twist Recipes

LIGHT PUMPKIN PIE WITH AN INDIAN TWIST

Steps:

• Preheat oven to 425°F.
• Combine garam masala, ginger, cinnamon, and sugar in a small bowl.
• In a large bowl, combine pumpkin, sugar and spices, and egg substitute.
• Slowly mix in skim milk.
• Pour pumpkin filling into the ready-made pie crust.
• Bake at 425°F for 15 minutes, then lower heat to 350°F for 45-60 minutes. The pie is done when a knife inserted near the middle comes out clean.

LIGHT CRUSTLESS PUMPKIN PIE

Steps:

• Preheat oven to 425°F.
• In a small bowl, combine Splenda, cornstarch, cinnamon, ginger, cloves, and salt.
• In a separate large bowl, beat egg whites well.
• Stir sugar mixture into the large bowl.
• Stir in the can of pumpkin.
• Slowly stir in skim milk.
• Stir well, until all ingredients are uniformly mixed.
• 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.

THE BEST LIGHT PUMPKIN PIE

Steps:

• Preheat the oven to 350 degrees.
• Grind the cookies in a good processor.
• Lightly spray a 9" glass pie pan with vegetable cooking spray.
• Pat the cookie crumbs into the pan evenly.
• Mix the rest of the ingredients in a medium-sized mixing bowl. Pour into the crust and bake until knife inserted in center comes out clean, about 45 minutes. Store in the refrigerator.

FOUR EGG EXTRA LIGHT PUMPKIN PIE

Steps:

• Preheat oven to 400*.
• Form the pie shell. You may use a mix or your favorite recipe. Make a built up crust in a standard nine-inch pie pan. A dark pan works best.
• Mix all the ingredients together with a stand-type mixer or an electric mixer until smooth. Some fibers may stick to the beaters; remove and discard them.
• Place the pie shell on a rack in the center of the oven. Pull the oven rack half out. Immediately pour the filling into the pie shell.
• Bake for 15 minutes at 400*. Reduce the heat to 350*, cover the crust with a pie shield and bake for another 40 minutes until done. A knife inserted near the center should come out clean when done.
• Cool in pan on a rack. When cool, slip the pie out of the pan to a serving plate for cutting and serving.

LIGHT PUMPKIN PIE

Steps:

• Preheat oven to 350°F.
• Coat a 9 inch pie pan with nonstick cooking spray.
• In a medium bowl mix graham cracker crumbs, margarine and sugar and press into pie pan.
• In a large bowl mix together the pumpkin, egg whites, evaporated milk, sugar, cinnamon, vanilla, pumpkin pie spice and cornstarch. Pour the mixture into prepared crust.
• Bake for 10 minutes. Then turn down the heat to 300°F and bake pie for an additional 35 minutes. Remove pie and allow to cool before serving.
• (HINT: the crust can be made ahead of time and place in the fridge, but after pouring in the pumpkin mixture bake right away, or else you'll get a soggy pie crust!)=).