Light Pumpkin Pie With An Indian Twist Food

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LIGHT PUMPKIN PIE WITH AN INDIAN TWIST



Light Pumpkin Pie With an Indian Twist image

This is a lighter version of my grandmother's pumpkin pie, using egg substitute and skim milk. Also, instead of nutmeg, allspice, and cloves, I use Garam Masala, a traditional Indian Spice that smells very similar to that combination of spices. The result has an aroma that does still taste like pumpkin pie, but with a subtle flavor no one will be able to identify.

Provided by wowmarlene

Categories     Pie

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 8

1/2 teaspoon garam masala
1/2 teaspoon ginger
1 teaspoon cinnamon
2/3 cup sugar
15 ounces canned pumpkin
3/4 cup egg substitute
1 1/2 cups skim milk
1 ready-made pie crust

Steps:

  • Preheat oven to 425°F.
  • Combine garam masala, ginger, cinnamon, and sugar in a small bowl.
  • In a large bowl, combine pumpkin, sugar and spices, and egg substitute.
  • Slowly mix in skim milk.
  • Pour pumpkin filling into the ready-made pie crust.
  • Bake at 425°F for 15 minutes, then lower heat to 350°F for 45-60 minutes. The pie is done when a knife inserted near the middle comes out clean.

Nutrition Facts : Calories 204.2, Fat 6.2, SaturatedFat 1.1, Cholesterol 1.2, Sodium 304.1, Carbohydrate 32, Fiber 1.9, Sugar 18.6, Protein 6

LIGHT AND CREAMY PUMPKIN PIE



Light and Creamy Pumpkin Pie image

Most pumpkin pies I taste are too dense for me. This has lots of flavour but the texture is light. A favourite in our family and a much requested recipe from friends.

Provided by country girl kim

Categories     Pie

Time 45m

Yield 1 large pie, 6-8 serving(s)

Number Of Ingredients 11

10 inches deep dish pie shells
1 1/2 cups canned pumpkin puree (slightly less if fresh)
3/4 cup brown sugar
1/2 teaspoon ginger
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon clove
1/4 teaspoon mace
3 eggs (slightly beaten)
1 (6 ounce) can evaporated milk
1 1/4 cups milk

Steps:

  • Mix the first 7 ingredients together in a large bowl.
  • Add the eggs, then the two milks and mix well.
  • Pour into an unbaked pie shell.
  • Bake at 450' for 10 minutes and then 350' for 25-30 minutes until a knife comes out clean.

Nutrition Facts : Calories 353.9, Fat 14.4, SaturatedFat 5.8, Cholesterol 121.1, Sodium 593.5, Carbohydrate 49.2, Fiber 2.3, Sugar 29.7, Protein 8.5

GARAM MASALA PUMPKIN TART



Garam Masala Pumpkin Tart image

President Obama's first state dinner at the White House, just before Thanksgiving in November 2009, honored Manmohan Singh, then the prime minister of India, and his wife, Gursharan Kaur. The chef for the dinner was Marcus Samuelsson, who decided to incorporate some Indian touches into the menu. Both naan and cornbread were served, and the dessert for each of the 400 guests was a pear Tatin and a pumpkin pie tartlet. "I flavored what I consider a very American pumpkin pie with a staple of Indian cuisine: garam masala," Mr. Samuelsson wrote in his new cookbook, "Marcus Off Duty: The Recipes I Cook At Home," where he gives the recipe, but as a large tart, not an individual tartlet. It adds a worldly touch to an American tradition, ideally suited to Washington.

Provided by Florence Fabricant

Categories     pies and tarts, dessert

Time 2h45m

Yield 8 to 10 servings

Number Of Ingredients 14

1 1/4 cups/175 grams all-purpose flour, more for dusting
1 teaspoon/5 grams kosher salt
Grated zest of 3 lemons
8 tablespoons/114 grams/1 stick unsalted butter, in 1/2-inch pieces
4 large eggs
1 cup/200 grams, packed, light brown sugar
2 teaspoons/6 grams garam masala
1 15-ounce/425-gram can plain pumpkin purée
1 cup/240 milliliters half-and-half
2 tablespoons/30 milliliters pure maple syrup
Juice of 1 lemon
1-inch piece/15 grams fresh ginger, peeled and minced
1 teaspoon/5 milliliters vanilla extract
Whipped cream or tart vanilla frozen yogurt for serving (optional)

Steps:

  • Place flour, 1/2 teaspoon salt and 1/3 of the lemon zest in a food processor and pulse to blend. Add butter and pulse until mixture resembles coarse meal. Add 2 tablespoons water. Pulse until mixture comes together. If necessary, add a little more water. Turn dough onto a lightly floured surface and form into a smooth disk. Wrap in plastic and refrigerate 1 hour.
  • Roll dough out on a lightly floured surface to 12 1/2 inches in diameter. Fit dough into an 11-inch straight-sided loose-bottom tart pan without stretching it, pressing the dough into the sides of the pan. Trim excess dough. Refrigerate 30 minutes.
  • Heat oven to 375 degrees. Line pastry with foil, then fill with pastry weights or dry beans. Bake 8 minutes. Remove foil and weights and bake 4 to 6 minutes longer. Remove from oven and set aside on a cooling rack. Reduce oven temperature to 350 degrees.
  • Beat eggs in a large bowl. Add remaining ingredients, including the rest of the lemon zest and the salt. Whisk until thoroughly blended. Place pastry-lined tart pan on a baking sheet. Pour in filling. Bake 40 to 50 minutes until almost set - it will jiggle just a little in the center. Allow to cool at least 30 minutes before removing the outside of the pan. Serve at room temperature, with whipped cream or frozen yogurt if desired.

Nutrition Facts : @context http, Calories 254, UnsaturatedFat 5 grams, Carbohydrate 30 grams, Fat 14 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 243 milligrams, Sugar 25 grams, TransFat 0 grams

LIGHT PUMPKIN PIE



Light Pumpkin Pie image

Make and share this Light Pumpkin Pie recipe from Food.com.

Provided by HulaHealthPrincess

Categories     Pie

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 11

1 1/2 cups graham cracker crumbs
2 tablespoons light margarine (I like smart beat. You can use spreadable instead of the stick kind)
1 tablespoon sugar
1 (15 ounce) can pumpkin puree
3 egg whites
1 (12 ounce) can fat-free evaporated milk
3/4 cup sugar
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1 tablespoon cornstarch

Steps:

  • Preheat oven to 350°F.
  • Coat a 9 inch pie pan with nonstick cooking spray.
  • In a medium bowl mix graham cracker crumbs, margarine and sugar and press into pie pan.
  • In a large bowl mix together the pumpkin, egg whites, evaporated milk, sugar, cinnamon, vanilla, pumpkin pie spice and cornstarch. Pour the mixture into prepared crust.
  • Bake for 10 minutes. Then turn down the heat to 300°F and bake pie for an additional 35 minutes. Remove pie and allow to cool before serving.
  • (HINT: the crust can be made ahead of time and place in the fridge, but after pouring in the pumpkin mixture bake right away, or else you'll get a soggy pie crust!)=).

Nutrition Facts : Calories 164.7, Fat 1.4, SaturatedFat 0.3, Cholesterol 1.4, Sodium 132.8, Carbohydrate 33.8, Fiber 0.7, Sugar 24.8, Protein 5

FOUR EGG EXTRA LIGHT PUMPKIN PIE



Four Egg Extra Light Pumpkin Pie image

Just in time for the holidays! I got this from preparedpantry.com. According to them this pie was the favorite in a recent test.

Provided by CJAY8248

Categories     Pie

Time 1h5m

Yield 1 pie, 5-6 serving(s)

Number Of Ingredients 9

2 cups canned pumpkin
4 large eggs
3/4 cup sugar
1 (12 ounce) can evaporated milk
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon clove
1/2 teaspoon allspice

Steps:

  • Preheat oven to 400*.
  • Form the pie shell. You may use a mix or your favorite recipe. Make a built up crust in a standard nine-inch pie pan. A dark pan works best.
  • Mix all the ingredients together with a stand-type mixer or an electric mixer until smooth. Some fibers may stick to the beaters; remove and discard them.
  • Place the pie shell on a rack in the center of the oven. Pull the oven rack half out. Immediately pour the filling into the pie shell.
  • Bake for 15 minutes at 400*. Reduce the heat to 350*, cover the crust with a pie shield and bake for another 40 minutes until done. A knife inserted near the center should come out clean when done.
  • Cool in pan on a rack. When cool, slip the pie out of the pan to a serving plate for cutting and serving.

Nutrition Facts : Calories 302.5, Fat 9.5, SaturatedFat 4.5, Cholesterol 188.9, Sodium 597.7, Carbohydrate 45.8, Fiber 3.2, Sugar 33.5, Protein 10.8

DELICIOUS DAIRY-FREE PUMPKIN PIE



Delicious Dairy-Free Pumpkin Pie image

Although this recipe is not vegan, as it contains eggs, I'm sure it can easily be altered to suit a vegan diet using egg substitute. As someone who only recently began cutting dairy from my diet, I found the taste and texture almost identical to the real thing!

Provided by aw_peaches

Categories     Pie

Time 1h

Yield 2 pies, 8 serving(s)

Number Of Ingredients 9

796 ml canned pumpkin
349 g silken firm tofu
2/3 cup unsweetened soymilk
4 eggs, lightly beaten
2 cups unpacked brown sugar
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon mace
2 deep-dish pie crusts

Steps:

  • Preheat oven to 450 degrees F.
  • In a blender, combine and blend tofu and soy milk until very smooth.
  • In a large bowl, combine sugar, salt, cinnamon and mace.
  • Add eggs.
  • Add pumpkin, making sure mixture is well blended.
  • Add tofu/soy milk mixture and blend well.
  • Pour into pie shells.
  • Bake at 450 for 20 minutes.
  • Reduce temperature to 350 and continue baking for another 30 minutes or until center is firm and crust has browned.
  • Let cool completely before eating.

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