MONA'S LIGHTER PUMPKIN PIE
This is a reduced-fat and very low sugar pumpkin pie that my diabetic husband loves. It has a nice texture and isn't too sweet. Those who prefer a sweeter-tasting pie may want to increase the amount of sugar substitute blend that's used. Remember the brown sugar blend does have sugar, so diabetics will need to watch how much is added.
Provided by Mona M.
Categories Fruits and Vegetables Vegetables Squash
Time 55m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Fit the pie crust into a 9-inch pie dish.
- In a bowl, whisk the egg substitute, sucralose sweetener, sweetener with brown sugar, and pumpkin pie spice until well combined. Whisk in the pumpkin puree and evaporated milk until smooth. Pour the filling into the pie shell.
- Bake in the preheated oven until the pie filling is set in the center, about 40 minutes.
Nutrition Facts : Calories 184.5 calories, Carbohydrate 21.8 g, Cholesterol 1.9 mg, Fat 8.3 g, Fiber 2.5 g, Protein 7.2 g, SaturatedFat 2.1 g, Sodium 323.7 mg, Sugar 6.9 g
FLUFFY PUMPKIN PIE
Children love this pie-marshmallows make the filling light and fluffy. It's a quick and easy recipe that I've shared many times over the years. Since it doesn't need to bake, this pie comes in handy at Thanksgiving and Christmas when your oven is in demand. -Phyllis Renfro, White Bear Lake, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 20-25 minutes or until edges are golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool completely on a wire rack., In a small heavy saucepan, melt marshmallows over low heat. Remove from the heat. Stir in the pumpkin, cinnamon, allspice and salt; cool to room temperature., Fold in whipped topping. Spoon into pastry shell. Refrigerate for at least 4 hours before serving. Garnish with additional whipped topping and cinnamon if desired.
Nutrition Facts : Calories 338 calories, Fat 16g fat (12g saturated fat), Cholesterol 30mg cholesterol, Sodium 249mg sodium, Carbohydrate 43g carbohydrate (21g sugars, Fiber 2g fiber), Protein 3g protein.
MONA'S LIGHTER PUMPKIN PIE
This is a reduced-fat and very low sugar pumpkin pie that my diabetic husband loves. It has a nice texture and isn't too sweet. Those who prefer a sweeter-tasting pie may want to increase the amount of sugar substitute blend that's used. Remember the brown sugar blend does have sugar, so diabetics will need to watch how much is added.
Provided by Mona M
Categories Pumpkin Pie
Time 55m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Fit the pie crust into a 9-inch pie dish.
- In a bowl, whisk the egg substitute, sucralose sweetener, sweetener with brown sugar, and pumpkin pie spice until well combined. Whisk in the pumpkin puree and evaporated milk until smooth. Pour the filling into the pie shell.
- Bake in the preheated oven until the pie filling is set in the center, about 40 minutes.
Nutrition Facts : Calories 184.5 calories, Carbohydrate 21.8 g, Cholesterol 1.9 mg, Fat 8.3 g, Fiber 2.5 g, Protein 7.2 g, SaturatedFat 2.1 g, Sodium 323.7 mg, Sugar 6.9 g
NO-CRUST LIGHTER PUMPKIN PIE
I found this on the Betty Crocker website, looking for light version of my favorite holiday goodies!
Provided by Karen..
Categories Pie
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350°F.
- Spray pie plate, 10x1 1/2 inches, with cooking spray.
- Make Brown Sugar Topping by combining topping ingredients.
- Place pie ingredients in blender or food processor in order listed.
- Cover and blend on medium speed until smooth.
- Pour into pie plate and sprinkle with topping.
- Bake 50 to 55 minutes or until knife inserted in center comes out clean.
- Cool 15 minutes, then refrigerate about 4 hours or until chilled.
Nutrition Facts : Calories 180.7, Fat 1.9, SaturatedFat 1.1, Cholesterol 5.5, Sodium 155.9, Carbohydrate 35.8, Fiber 0.8, Sugar 24.9, Protein 6.3
LIGHT PUMPKIN PIE
Make and share this Light Pumpkin Pie recipe from Food.com.
Provided by HulaHealthPrincess
Categories Pie
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 11
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!)=).
Nutrition Facts : Calories 164.7, Fat 1.4, SaturatedFat 0.3, Cholesterol 1.4, Sodium 132.8, Carbohydrate 33.8, Fiber 0.7, Sugar 24.8, Protein 5
MOLASSES PUMPKIN PIE
When our sons come home at Thanksgiving to hunt with their dad, I make this pie recipe from Grandma Fetting. We celebrate Thanksgiving in our cabin in the northwoods, a 40-year-old tradition.-Lois Fetting, Nelson, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Line a 9-in. pie plate with pastry. Trim to 1/2 in. beyond edge of plate; flute edges. Set aside. , In a large bowl, beat the eggs, sugar, cinnamon, salt, ginger and nutmeg. Beat in pumpkin and molasses; gradually add milk. Pour into crust. Cover edges loosely with foil. , Bake at 425° for 10 minutes. Remove foil. Reduce heat 350°; bake 28-32 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack for 2 hours. Chill until ready to serve. Serve with whipped topping. Refrigerate leftovers.
Nutrition Facts : Calories 257 calories, Fat 10g fat (5g saturated fat), Cholesterol 66mg cholesterol, Sodium 291mg sodium, Carbohydrate 37g carbohydrate (22g sugars, Fiber 2g fiber), Protein 5g protein.
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