No Sugar No Fat No Cholesterol Pumpkin Pie Recipes

SUGAR-FREE PUMPKIN PIE

Steps:

• Gather the ingredients. Preheat the oven to 425 F.
• Beat the pumpkin, evaporated milk, and eggs in a medium bowl using a hand mixer.
• Add the sweetener, cinnamon, ginger, nutmeg, salt, and cloves and stir to mix.
• Pour the filling into an uncooked 9-inch pie crust.
• Bake for 15 minutes. Reduce the heat to 350 F and bake for 40 minutes or until a knife inserted near the center comes out clean.
• Cool completely on a wire rack.
• Serve with sugar-free, freshly made whipped cream, if desired.

SUGARLESS PUMPKIN PIE

Steps:

• Combine pumpkin puree, eggs, sugar substitute, salt, pumpkin pie spice, water, and instant milk; mix until smooth and creamy. Pour filling into a unbaked pie shell. Grate nutmeg over filling.
• Bake at 425 degrees F (220 degrees) for 13 to 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue to cook another 40 to 45 minutes.

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.

SUGARLESS PUMPKIN PIE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl whisk together egg, sugar substitute, and pumpkin pie spice until well blended. Add pumpkin and milk to egg mixture, and stir until smooth. Pour mixture into pie shell.
• Place pie on a baking sheet and bake in preheated oven for 30 minutes, or until set in center.

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.

SUGAR-FREE PUMPKIN CHIFFON PIE

Steps:

• In a large bowl, combine milk and pudding mix. Beat for 1 minute (mixture will be thick). Add pumpkin and spices; beat 1 minute longer. Pour into pie crust. , Cover and refrigerate for 2 hours or until firm. If desired, garnish with whipped topping and sprinkle with cinnamon.

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.