Diabetic Pumpkin Pie 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.

LITE 'N EASY CRUSTLESS PUMPKIN PIE (DIABETIC)

Steps:

• COAT 9-inch deep-dish pie plate with nonstick cooking spray.
• PLACE water in medium bowl; sprinkle gelatin over water.
• Let stand for 5 to 10 minutes or until softened. Mixture may be firm.
• Bring 1 cup evaporated milk just to a boil in small saucepan.
• Slowly stir hot evaporated milk into gelatin.
• Stir in remaining evaporated milk, pumpkin, sugar, pumpkin pie spice and vanilla extract.
• POUR mixture into prepared pie plate.
• Refrigerate for 2 hours or until set.
• Garnish with whipped topping and raspberries, if desired.

DIABETIC PUMPKIN PIE

Steps:

• Prehead over to 425.
• Combine sweetener, salt and spices.
• Blend in pumpkin, eggs and milks.
• Pour into pastry shell.
• Bake 425 for 15mins
• Reduce heat to 400 and bake until knife inserted comes out clean.

SUGARLESS PUMPKIN PIE II

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.

SUGAR FREE PUMPKIN PIE

Steps:

• Preheat your oven to 350. If using a pie crust, please have this already made and ready to go.
• In a mixing bowl, blend together the sugar alternative, pumpkin spice, egg and pumpkin puree. Then Stir in the half an half and vanilla extract.
• Pour this into your pie crust and bake for bake for 25-30 minutes. Tip: place a cookie sheet in the oven before you preheat it. Baking this pie on a baking sheet will help keep the crust from getting soggy.

DIABETIC, LOW-FAT PUMPKIN PIE

Steps:

• Mix all ingredients.
• Pour into a 9" glass pie pan sprayed with nonstick spray.
• Bake in a preheated 350F oven for 1 hour, or until knife inserted into center of pie comes out clean.

CRUSTLESS SUGAR-FREE PUMPKIN PIE DIABETIC

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.

SIMPLE DIABETIC PUMPKIN PIE

Steps:

• In a medium bowl, whisk pudding and milk until smooth. Fold in pumpkin and spices. Stir until well blended. Pour into pie shell and refrigerate until served.