Sherrys Easy Lightened Up Pumpkin Pie Recipes

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SIMPLE PUMPKIN PIE



Simple Pumpkin Pie image

"Easy as pie" is just the case with this pie recipe.

Provided by BobAltman

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h

Yield 8

Number Of Ingredients 5

2 eggs
1 (16 ounce) can pumpkin puree
1 (14 ounce) can sweetened condensed milk
1 teaspoon pumpkin pie spice
1 (9 inch) unbaked pie crust

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Combine eggs, pumpkin puree, sweetened condensed milk, and pumpkin pie spice in a large bowl and mix until combined.
  • Fit pie crust into a 9-inch pie dish; pour pumpkin mixture into the crust.
  • Place pie on a baking sheet and bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake until filling is set, 35 to 40 minutes.

Nutrition Facts : Calories 308.9 calories, Carbohydrate 41.8 g, Cholesterol 63.2 mg, Fat 13.2 g, Fiber 2.5 g, Protein 7.5 g, SaturatedFat 5 g, Sodium 333.6 mg, Sugar 28.7 g

LIGHT AND LUSCIOUS PUMPKIN PIE



Light and Luscious Pumpkin Pie image

If pumpkin pie is a must for the holidays, this version fulfills that holiday tradition without derailing your meal plan.

Provided by EatingWell Test Kitchen

Categories     Diabetes-Friendly Thanksgiving Dessert Recipes

Time 1h45m

Number Of Ingredients 14

1 ⅓ cups all-purpose flour
¼ teaspoon salt
⅓ cup cooking oil
3 tablespoons fat-free milk
1 (15 ounce) can pumpkin
⅓ cup sugar or sugar substitute equivalent to 1/3 cup sugar
2 tablespoons honey
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
½ cup refrigerated or frozen egg product, thawed, or 2 eggs, slightly beaten
1 teaspoon vanilla
¾ cup evaporated fat-free milk
10 tablespoons Frozen light whipped dessert topping, thawed

Steps:

  • To prepare pastry: Stir together flour and salt in a medium bowl. Add oil and milk all at once to the flour mixture. Stir lightly with a fork. Form into a ball.
  • Preheat oven to 450 degrees F. On a well-floured surface, use your hands to slightly flatten the dough; roll from center to edge into a circle about 12 inches in diameter. To transfer the pastry, wrap it around the rolling pin. Unroll the pastry into a 9-inch pie plate. Ease the pastry into the pie plate, being careful not to stretch. Trim the pastry to 1/2 inch beyond the edge of the pie plate. Fold under the extra pastry; flute or crimp edge as desired. Do not prick. Line the pastry with a double thickness of heavy foil. Bake for 8 minutes. Remove the foil. Bake for 5 minutes more. Cool on a wire rack while preparing the filling. Reduce oven temperature to 375 degrees F.
  • To prepare filling: Combine pumpkin, sugar, honey, cinnamon, ginger and nutmeg in a medium bowl. Add egg and vanilla. Beat lightly with a fork just until combined. Gradually stir in evaporated milk.
  • Pour the filling into the baked pastry shell. To prevent overbrowning, cover the edge of the pie with foil. Bake until the filling appears set, 40 to 45 minutes (the edges of the filling may crack slightly).
  • Cool completely on a wire rack. Cover and refrigerate within 2 hours. If desired, serve with dessert topping.

Nutrition Facts : Calories 187.4 calories, Carbohydrate 29.2 g, Cholesterol 1.1 mg, Fat 5.9 g, Fiber 1.8 g, Protein 5 g, SaturatedFat 0.6 g, Sodium 107.7 mg, Sugar 14.2 g

SHERRY'S EASY LIGHTENED-UP PUMPKIN PIE



Sherry's easy lightened-up pumpkin pie image

I wanted to make a lighter version of pumpkin pie, but with full-flavor and came up w/ this. It's light and fluffy, yet dense in taste.

Provided by sherry monfils @smonfils

Categories     Pies

Number Of Ingredients 9

1 - 9"-pie shell, homemade, or refrigerated
2 cup(s) solid-packed pumpkin puree
1/2 cup(s) sugar
2 large eggs
1 cup(s) fat-free evaporated milk
1 teaspoon(s) cinnamon
1/2 teaspoon(s) ground ginger
1 pinch(es) ground cloves
1 pinch(es) ground nutmeg

Steps:

  • Heat oven to 350. Spray a 9"-pie pan w/ cooking spray. Place pie shell in pan. Place pie pan on baking sheet. In lg bowl, combine pumpkin, sugar, eggs, milk, cinnamon, ginger, cloves and nutmeg.
  • Mixed until thoroughly combined. Pour mix into pie shell. Bake 45 mins, or until set.

FRESH PUMPKIN PIE RECIPE BY TASTY



Fresh Pumpkin Pie Recipe by Tasty image

Here's what you need: premade pie crust, sugar pumpkin, cinnamon, allspice, cloves, ginger, nutmeg, kosher salt, vanilla, granulated sugar, brown sugar, large eggs, large egg yolk, half & half, egg wash

Provided by Pierce Abernathy

Categories     Bakery Goods

Yield 8 servings

Number Of Ingredients 15

1 premade pie crust, rolled out to ⅛-inch (3 mm) thick
2 ½ lb sugar pumpkin
1 teaspoon cinnamon
⅛ teaspoon allspice
⅛ teaspoon cloves
¼ teaspoon ginger
¼ teaspoon nutmeg
½ teaspoon kosher salt
1 teaspoon vanilla
½ cup granulated sugar
½ cup brown sugar
3 large eggs
1 large egg yolk
1 ¼ cups half & half
egg wash

Steps:

  • Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
  • Gently lay the rolled-out pie crust in a pie dish. Trim the excess dough around the sides.
  • Tuck the dough under the edge, and crimp the edges using the index finger knuckle on one hand and the thumb and index finger on your other hand. Chill in the refrigerator for 14-20 minutes.
  • After chilling the crust, crumple a piece of parchment paper, then spread it out in the center of the crust. Add dried chickpeas or baking beans to the center and spread toward the sides of the crust--this will add weight to keep the crust from puffing up and hold up the walls.
  • Bake the crust for 15-20 minutes, until slightly golden and there are no raw doughy spots.
  • Cut the sugar pumpkin into 8 wedges. Use a paring knife or spoon remove all of the seeds and pulp.
  • Place the pumpkin on the prepared baking sheet and dry roast for 15-20 minutes, until tender.
  • Let the pumpkin cool slightly, then peel off the skin using your hands or a spoon.
  • Increase the oven temperature to 425˚F (220˚C).
  • Add 16 ounces (455 g) of the pumpkin to a food processor, along with the cinnamon, allspice, cloves, ginger, nutmeg, salt, vanilla, granulated sugar, brown sugar, eggs, egg yolk, and half-and-half. Puree until very smooth, 6-8 minutes.
  • Pour the filling into the prebaked crust. Brush the edges of the crust with egg wash.
  • Bake the pie for 15 minutes, then reduce the oven temperature to 350˚F (180˚C) and continue to bake for 30-35 minutes more, until the edges are set but the center still jiggles slightly when shaken.
  • Let cool at room temp for at least 2 hours, or in the fridge overnight
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 329 calories, Carbohydrate 44 grams, Fat 14 grams, Fiber 3 grams, Protein 7 grams, Sugar 21 grams

THE BEST LIGHT PUMPKIN PIE



The Best Light Pumpkin Pie image

This pumpkin pie saves 151 calories and 12 grams of fat per slice from the traditional version and it tastes identical!

Provided by Vseward Chef-V

Categories     Pie

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 6

1 cup gingersnap cookie
1/2 cup egg white (about 4)
16 ounces pumpkin
1/2 cup sugar
2 teaspoons pumpkin pie spice (cinnamon, ginger, cloves)
12 ounces evaporated skim milk

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.

Nutrition Facts : Calories 105.6, Fat 0.2, SaturatedFat 0.1, Cholesterol 1.7, Sodium 74.9, Carbohydrate 21.4, Fiber 0.3, Sugar 18.2, Protein 5.5

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