Low Fat Pumpkin Pie Recipes

SKINNY PUMPKIN PIE

Steps:

• Heat oven to 425°F. In medium bowl, mix flour, 1 teaspoon sugar, 1/4 teaspoon salt and the oil with fork until well mixed. Stir in milk, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl. Shape pastry into a ball, using your hands. Press pastry in bottom and up side of 9-inch glass pie plate; flute as desired or press pastry to top edge of pie plate with fingers or fork.
• In medium bowl, beat egg whites slightly with wire whisk or egg beater. Beat in remaining filling ingredients. Pour filling into pastry-lined pie plate; carefully place on oven rack. Bake 15 minutes.
• Reduce oven temperature to 350°F. Cover edge of pie crust with 2- to 3-inch strip of foil to prevent excessive browning. Bake about 45 minutes longer or until knife inserted in center comes out clean. Cool on cooling rack at least 1 hour before serving. After cooling, pie can remain at room temperature up to an additional 5 hours, then should be covered and refrigerated.

LOW-FAT PUMPKIN PIE

Steps:

• In a large bowl, beat the pumpkin, condensed milk, egg substitute and seasonings just until smooth. Pour into pastry shell., Bake at 425° for 15 minutes. Reduce heat to 350°; bake 25-30 minutes longer or until a knife inserted in the center comes out clean. Cool completely on a wire rack. Store in the refrigerator.

LOW-FAT PUMPKIN PIE

Steps:

• Preheat oven to 450F.
• In a large bowl, combine sugar, cinnamon, ginger, nutmeg and cloves
• pumpkin and stir well
• Add vanilla, evaporated milk, orange rind and egg whites
• Beat with an electric mixer until smooth
• Fold in orange juice
• Pour into unbaked pie shell bake for 10 minutes
• Reduce heat to 325F and bake for 45 minutes or until knife inserted comes out clean.

NO SUGAR, NO FAT, NO CHOLESTEROL PUMPKIN PIE

Steps:

• Preheat oven to 400 degrees.
• Combine the first four ingredients in a small bowl.
• Stir pumpkin into skillet & heat slowly.
• Add the egg whites and cheese, stirring until cheese starts to melt. (If the eggs start to cook, remove from heat for a bit.).
• Mix in the Splenda and spice.
• Mix egg replacer well with the water, add.
• Stir whole mixture, pour into crust.
• Bake at 400 degrees for 10 minutes.
• Reduce temperature to 350, bake 15-20 more minutes or until toothpick inserted comes out clean.
• The cheese is what "binds." Blended with the egg whites, the two substitute beautifully for the not-healthy evaporated milk. (Fat free, nice, but as much sugar as a candy bar.) And you needn't bake at such high temps for so long, because you're not waiting for sugar to melt, egg yolks to cook - and you've already heated your ingredients.

LOW-CALORIE PUMPKIN PIE

Steps:

• Preheat oven to 350°. In a large bowl, combine the egg, egg whites, pumpkin, sugar substitute, biscuit mix, vanilla and spices until smooth. Gradually stir in evaporated milk., Pour into a 9-in. pie plate coated with cooking spray. Bake until knife inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack. Dollop with whipped topping before serving. Refrigerate leftovers.

SKINNY PUMPKIN PIE PUDDING

Steps:

• Stir skim milk and pudding together in a bowl until smooth, about 2 minutes. Add pumpkin and pumpkin pie spice and stir until well incorporated. Pour into 4 dishes and refrigerate until set.