South Beach Pumpkin Pie Recipes

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SOUTH BEACH PUMPKIN PIE



South Beach Pumpkin Pie image

Tastes exactly like the real thing! I miss my sweets, and I got to thinking, you can have everything in pumpkin pie except the cream, sugar, and crust. All of those ingredients are very easy to substitute for, and tada--delicious pumpkin pie on the south beach diet, phases 1-3! I actually normally made my pumpkin pies this way, with real sugar instead of Splenda. Pumpkin isn't listed in the book anywhere, but its a squash like zucchini so its OK (or you could make a zucchini pie, or butternut, or crook neck or... I think I'll stick with pumpkin:)

Provided by Random Rachel

Categories     Pie

Time 55m

Yield 6 serving(s)

Number Of Ingredients 8

1 (15 ounce) can plain pumpkin or 2 cups fresh pumpkin puree
1/2 cup Splenda granular
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
2 eggs, blended
2/3 cup fat-free evaporated milk
1 low-fat whole wheat tortilla (omit during phase 1)

Steps:

  • Preheat the oven to 375°.
  • Combine the eggs, milk, and pumpkin in a mixing bowl. Add the Splenda, nutmeg, ginger, and cinnamon.
  • Grease a 9 inch pie plate, and place tortilla in bottom to act as crust -or- just grease an 8x8-inch Pyrex pan (I prefer it without the crust.).
  • Pour pumpkin mixture into pan, and bake for 45-50 minutes till a knife comes out clean.
  • Delicious cold or hot. You can make 'mock' whipped cream by whipping a little bit of the leftover evaporated milk with some Splenda, but it's not the same as the real stuff.

SARA'S PUMPKIN PIE



Sara's Pumpkin Pie image

My mom makes THE VERY BEST PUMPKIN PIE. Here is her recipe. Enjoy with sweetened fresh whipped cream. Originally submitted to ThanksgivingRecipe.com.

Provided by Marlene Binda

Categories     Fruits and Vegetables     Vegetables     Squash

Yield 8

Number Of Ingredients 11

1 cup white sugar
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon ground allspice
½ teaspoon ground cloves
1 ½ cups pumpkin puree
1 ⅔ cups evaporated milk
2 eggs
1 (9 inch) unbaked pie crust

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Combine the sugar, salt, cinnamon, nutmeg, ginger, allspice, cloves, pumpkin puree, evaporated milk and eggs; blending until smooth. Pour batter into the prepared unbaked pie shell.
  • Bake at 425 degrees F (220 degrees C) for 15 minutes then lower oven temperature to 350 degrees F (175 degrees C). Continue to bake for about another 40 minutes or until pie is firm.

Nutrition Facts : Calories 310.4 calories, Carbohydrate 43.3 g, Cholesterol 61.7 mg, Fat 12.8 g, Fiber 1.5 g, Protein 6.9 g, SaturatedFat 4.7 g, Sodium 336.3 mg, Sugar 30.9 g

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