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
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
NO SUGAR, NO FAT, NO CHOLESTEROL PUMPKIN PIE
Usual, not-healthy pumpkin pie recipes call for 3/4 cup sugar, 2 -3 eggs (yolks!), and 1 12-oz can of innocent-sounding evaporated milk. Yikes. One 12-oz can of fat free evaporated milk has 45 g carbs, which quickly break down to 12 tsp sugar (that's a candy bar). Then there's the lardy, sugary, floury pie crust. This healthy, high protein recipe serves 8 at 112 calories per serving, including the no sugar Healthy crust. (Make the crust first.)
Provided by HealthyChocolate
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 69.2, Fat 0.2, SaturatedFat 0.1, Cholesterol 1.3, Sodium 313.4, Carbohydrate 14.6, Fiber 4.7, Sugar 0.1, Protein 3.2
SUGAR FREE FAT FREE PUMPKIN PIE
Make and share this Sugar Free Fat Free Pumpkin Pie recipe from Food.com.
Provided by Sunshine_Trish
Categories Pie
Time 1h10m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F.
- In a large bowl mix egg whites, splenda & salt.
- Add the Pumpkin to egg mixture, along with the Cinnamon & Ginger.
- Mix til well blended. (I use a whisk).
- Add FF Evap Milk. Blend well.
- Pour into unbaked pie shell.
- Bake at 425 for 15 minutes
- Reduce heat to 350 & bake for an additional 35 minutes.
Nutrition Facts : Calories 129.3, Fat 5.3, SaturatedFat 1.8, Cholesterol 1.7, Sodium 171.2, Carbohydrate 16.4, Fiber 0.6, Sugar 6.3, Protein 4.5
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
SUGAR-FREE PUMPKIN CHIFFON PIE
"Even those on restricted diets should be able to enjoy a good piece of pie once in a while," contends Marijean Ackers of Riverside, California. "This creamy, wonderful dessert is a treat for the whole family. Folks are shocked to discover it's sugar-free and low in fat."
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 217 calories, Fat 3g fat, Cholesterol 1mg cholesterol, Sodium 684mg sodium, Carbohydrate 42g carbohydrate, Fiber 4g protein.
SKINNY PUMPKIN PIE
53% less fat • 80% less sat fat • 24% fewer calories than the original recipe. The real secret's in the crust.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h25m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 250, Carbohydrate 38 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 20 g, TransFat 0 g
LOW-FAT PUMPKIN PIE
You won't miss the fat one bit when you slice into this spicy pumpkin pie with its golden crust and creamy filling. Sharon Haugen of Fargo, North Dakota shares the recipe for her lightened-up twist on a Thanksgiving classic.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 246 calories, Fat 6g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 334mg sodium, Carbohydrate 42g carbohydrate (0 sugars, Fiber 3g fiber), Protein 8g protein.
CRUSTLESS SUGAR-FREE PUMPKIN PIE DIABETIC
Make and share this Crustless Sugar-Free Pumpkin Pie Diabetic recipe from Food.com.
Provided by Marg CaymanDesigns
Categories Pie
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a mixing bowl, combine the pumpkin, milk, egg substitute, egg whites and sweetener, beat until smooth.
- Add the spices and salt, beat until well mixed.
- Stir in graham cracker crumbs.
- Pour into a 9-in. pie plate that has been coated with nonstick cooking spray.
- Bake at 325°F for 50-55 minutes or until a knife inserted near the center comes out clean.
- Cool.
- If desired, garnish with a dollop of whipped topping and sprinkling of cinnamon.
- Store in the refrigerator.
- Sweet 'N Low or Sweet One are recommended for baking.
Nutrition Facts : Calories 65.6, Fat 0.7, SaturatedFat 0.2, Cholesterol 1.9, Sodium 127.4, Carbohydrate 8.8, Fiber 0.4, Sugar 5.7, Protein 6.5
FAT FREE PUMPKIN PIE TO DIE FOR!
Make and share this Fat Free Pumpkin Pie to Die For! recipe from Food.com.
Provided by Vrabche
Categories Dessert
Time 35m
Yield 8-12 slices, 8-12 serving(s)
Number Of Ingredients 7
Steps:
- mix the dry ingredients together and alternate layers with the pumpkin in a greased pie dish - begin and end with a dry mixture layer.
- bake until crust is golden brown at 200 C.
Nutrition Facts : Calories 237.4, Fat 0.4, SaturatedFat 0.1, Sodium 46.2, Carbohydrate 54.2, Fiber 1.4, Sugar 25.4, Protein 4.5
PUMPKIN PIE FOR DIETERS
If you want to stay on your diet this is a terrific crustless pumpkin pie recipe you will love.
Provided by OCEANBREEZE32
Categories Fruits and Vegetables Vegetables Squash
Time 1h10m
Yield 6
Number Of Ingredients 5
Steps:
- In a medium bowl, mix together the pumpkin, milk, and instant pudding mix. Stir in the pumpkin pie spice, and fold in half of the whipped topping.
- Pour into an 8-inch pie plate, and spread remaining whipped topping over the top. Chill for 1 hour, or until set.
Nutrition Facts : Calories 109.7 calories, Carbohydrate 23 g, Cholesterol 0.4 mg, Fat 0.3 g, Fiber 2.2 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 394.4 mg, Sugar 7.6 g
SUGAR FREE PUMPKIN PIE
Make and share this Sugar Free Pumpkin Pie recipe from Food.com.
Provided by sugarfree
Categories Pie
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat oven to 425 degrees.
- Combine ingredients.
- Pour into pie crust.
- Bake 15 minute at 425.
- Reduce heat to 350 degrees and bake 45 minutes.
- Cool and garnish with whipped cream.
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