Pumpkin Tapioca Pie Lower Sugar Version 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.
Nutrition Facts : Calories 305 kcal, Carbohydrate 52 g, Cholesterol 83 mg, Fiber 3 g, Protein 9 g, SaturatedFat 6 g, Sodium 325 mg, Sugar 8 g, Fat 17 g, ServingSize One 9-inch Pie (8 servings), UnsaturatedFat 0 g
SUGARLESS PUMPKIN PIE
A yummy pumpkin pie with NO sugar added. If eggs are not part of your diet, substituted 1/2 cup egg substitute for 2 eggs. Originally submitted to ThanksgivingRecipe.com.
Provided by Connie Head
Categories Fruits and Vegetables Vegetables Squash
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 216.6 calories, Carbohydrate 19 g, Cholesterol 48 mg, Fat 9 g, Fiber 2.5 g, Protein 15.6 g, SaturatedFat 2.4 g, Sodium 378.8 mg, Sugar 5.9 g
SUGARLESS PUMPKIN PIE II
A good pie for the diabetic and doesn't have an aftertaste.
Provided by Carol
Categories Fruits and Vegetables Vegetables Squash
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 146.3 calories, Carbohydrate 13.7 g, Cholesterol 32.4 mg, Fat 8.3 g, Fiber 1.1 g, Protein 4.7 g, SaturatedFat 2.5 g, Sodium 218.5 mg, Sugar 4.9 g
LOW SUGAR PUMPKIN PIE
I have modified my Mom's Pumpkin Pie recipe to make it WLS friendly.... I promise you'll never be able to tell its low in sugar!
Provided by Chef TJ 13
Categories Pie
Time 1h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 8
Steps:
- Mix all except milk. Add milk and mix. Bake at 450' for 10 minutes, then at 350' for 40 minutes. When knife comes out clean, pie is done --
- Optional: Top with a dollop of Sugar Free Cool Whip.
Nutrition Facts : Calories 195.2, Fat 7.6, SaturatedFat 2.5, Cholesterol 70.7, Sodium 289, Carbohydrate 25.7, Fiber 1.6, Sugar 5.3, Protein 6
PUMPKIN TAPIOCA PIE- LOWER SUGAR VERSION
Make and share this Pumpkin Tapioca Pie- Lower Sugar Version recipe from Food.com.
Provided by RNSuze
Categories Pie
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients (except pie crust and whipped cream) in pan and let stand 5 minute. Next stir ingredients well to blend together. Turn fire on low and gently stir for 1 minute, then turn heat up to medium and continue to stir until mix comes to full boil and continue stirring 5 minutes. Remove from heat and allow to cool 10-20 minutes.
- Poor into unsweetened, pre-cooked pie crust, and refrigerate until pie filling is firm, 2-4 hours. Top with low fat, sugar-free whipped cream.
Nutrition Facts : Calories 263.4, Fat 11.6, SaturatedFat 3, Cholesterol 62, Sodium 278.8, Carbohydrate 35.7, Fiber 1.4, Sugar 8, Protein 4.3
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