Crustless Pumpkin Pie Low Calorie Food

BASIC CRUSTLESS PUMPKIN PIE

Steps:

• Preheat oven to 350 F. Lightly grease an 8-inch springform pan. In a medium bowl, combine pumpkin, sugar, honey, and pie spice. Add eggs and vanilla. Beat lightly just until combined. Gradually stir in evaporated milk. Pour into prepared pan and place on a foil-lined baking sheet.
• Bake for 45 to 50 minutes or until center appears set when gently shaken. Cool for 1 hour on a wire rack. Cover with foil and chill for at least 2 hours or up to 24 hours before serving.
• To serve, loosen pie from sides of pan by running a thin metal spatula around the edge. Remove sides of pan. Cut pie into wedges to serve.
• Cranberry-Orange Almond Crunch: In a small bowl combine lightly sweetened toasted oat bran cereal flakes with oat clusters (Smart Start®); coarsely chopped almonds, toasted; dried cranberries; and finely shredded orange peel. (This makes a great snack mix or breakfast cereal: make extra of the mixture and store in an airtight container in the refrigerator up to 2 weeks.)
• Ginger-Chocolate Crunch: Top chilled pumpkin mixture with 8 gingersnaps, broken. Then top evenly with 2 ounces dark or bittersweet chocolate (60 to 70% cacao), chopped; and 2 teaspoons finely chopped crystallized ginger.
• Maple-Apple Pecan Crunch: Core, quarter and thinly slice gala or Jonathan apples or ripe pears. In a large skillet, cook apples and pears, covered, in water over medium heat for 5 minutes or just until softened and pliable but not mushy. Drain off liquid. Arrange apple or pear slices atop pumpkin when directed in step 3. Sprinkle with coarsely chopped pecans or walnuts, toasted, and drizzle with pure maple syrup.

CRUSTLESS PUMPKIN PIE

Steps:

• Preheat oven to 400 F, and grease a 10 or 9-inch round pan. In a large mixing bowl, combine first 7 ingredients, and stir very well. In a separate bowl, combine all liquid ingredients with the energ or flax, and whisk. Pour wet into dry, stir to combine, then pour into the pan and bake 35 minutes. (It'll still be gooey after baking, but that's ok.) Allow to cool completely before transferring uncovered to the fridge to "set" for at least 6 hours before trying to slice.View Nutrition Facts

CRUSTLESS LOW CARB PUMPKIN PIE

Steps:

• Mix all ingredients together.
• Pour into a well sprayed pie pan.
• Bake at 350' for 30 to 40 minutes.
• NOTE: DO NOT use Splenda packets -- trust me on this one!

CRUSTLESS PUMPKIN PIE (LOW-CALORIE)

Steps:

• Combine all ingredients and beat until smooth.
• Pour into 9-inch pie pan sprayed with cooking spray.
• Bake at 400 degrees F for 15 minutes; reduce temperature to 325 degrees F and bake for 45 minutes more.
• Pie is done when knife inserted into center comes out clean.

CRUSTLESS PUMPKIN PIE

Steps:

• Preheat the oven to 325 degrees F. Spray a 9-inch ceramic or glass pie dish with cooking spray.
• Put the pumpkin puree in a large bowl and add the brown sugar, granulated sugar, pumpkin pie spice, vanilla, salt and eggs; whisk to combine. Add the half-and-half and whisk until thoroughly incorporated.
• Pour the pumpkin mixture into the prepared pie dish and set the dish on a rimmed baking sheet. Bake the pie on the baking sheet until the center is just barely set, 1 hour and 10 minutes to 1 hour and 20 minutes. Transfer the pie to a rack to cool completely, then serve topped with whipped cream and sprinkled with candied pecans.
• If not serving right away, lightly cover the cooled pie with plastic wrap and refrigerate for up to 2 days.

CRUSTLESS PUMPKIN PIE

Steps:

• Combine all ingredients in a blender container. Process until smooth, scraping down sides as needed. Pour into a 9-inch pie plate that has been coated with non-stick cooking spray. Bake at 350F for 50-60 minutes or until knife inserted near center tests clean. Cool on wire rack. Refrigerate until chilled, about 3 hours.

PUMPKIN PIE FOR DIETERS

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.

CRUSTLESS PUMPKIN PIE

Steps:

• mix pumkin, milk, and egg substitute throughly. Add salt, spice, vanilla, and sugar substitute. Bake at 400 degrees for 15 minuets. then turn it down to 325 degrees and bake for 45 more minuets.

LIGHT CRUSTLESS PUMPKIN PIE

Steps:

• Preheat oven to 425°F.
• In a small bowl, combine Splenda, cornstarch, cinnamon, ginger, cloves, and salt.
• In a separate large bowl, beat egg whites well.
• Stir sugar mixture into the large bowl.
• Stir in the can of pumpkin.
• Slowly stir in skim milk.
• Stir well, until all ingredients are uniformly mixed.
• Pour into a 9-inch round pie plate that has been lightly coated with nonstick cooking spray.
• Bake at 425°F for twelve to fifteen minutes.
• Reduce temperature to 350°F.
• Bake pie an additional 30-35 minutes at 350°F.
• Remove pie from oven and cool.
• Serve immediately or refrigerate until serving.

LOW-CALORIE PUMPKIN PIE

Steps:

• Preheat oven to 350°. In a large bowl, combine the egg, egg whites, pumpkin, sugar substitute, biscuit mix, vanilla and spices until smooth. Gradually stir in evaporated milk., Pour into a 9-in. pie plate coated with cooking spray. Bake until knife inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack. Dollop with whipped topping before serving. Refrigerate leftovers.

EASY CRUSTLESS PUMPKIN PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a pie dish.
• Beat pumpkin puree, milk, sweetener, egg substitute, vanilla extract, cinnamon, ginger, and nutmeg in a bowl until smooth; pour into prepared pie dish.
• Bake in preheated oven until set, about 30 minutes.