NO-CRUST LIGHTER PUMPKIN PIE
I found this on the Betty Crocker website, looking for light version of my favorite holiday goodies!
Provided by Karen..
Categories Pie
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350°F.
- Spray pie plate, 10x1 1/2 inches, with cooking spray.
- Make Brown Sugar Topping by combining topping ingredients.
- Place pie ingredients in blender or food processor in order listed.
- Cover and blend on medium speed until smooth.
- Pour into pie plate and sprinkle with topping.
- Bake 50 to 55 minutes or until knife inserted in center comes out clean.
- Cool 15 minutes, then refrigerate about 4 hours or until chilled.
Nutrition Facts : Calories 180.7, Fat 1.9, SaturatedFat 1.1, Cholesterol 5.5, Sodium 155.9, Carbohydrate 35.8, Fiber 0.8, Sugar 24.9, Protein 6.3
LIGHT AND LUSCIOUS PUMPKIN PIE
If pumpkin pie is a must for the holidays, this version fulfills that holiday tradition without derailing your meal plan.
Provided by EatingWell Test Kitchen
Categories Diabetes-Friendly Thanksgiving Dessert Recipes
Time 1h45m
Number Of Ingredients 14
Steps:
- To prepare pastry: Stir together flour and salt in a medium bowl. Add oil and milk all at once to the flour mixture. Stir lightly with a fork. Form into a ball.
- Preheat oven to 450 degrees F. On a well-floured surface, use your hands to slightly flatten the dough; roll from center to edge into a circle about 12 inches in diameter. To transfer the pastry, wrap it around the rolling pin. Unroll the pastry into a 9-inch pie plate. Ease the pastry into the pie plate, being careful not to stretch. Trim the pastry to 1/2 inch beyond the edge of the pie plate. Fold under the extra pastry; flute or crimp edge as desired. Do not prick. Line the pastry with a double thickness of heavy foil. Bake for 8 minutes. Remove the foil. Bake for 5 minutes more. Cool on a wire rack while preparing the filling. Reduce oven temperature to 375 degrees F.
- To prepare filling: Combine pumpkin, sugar, honey, cinnamon, ginger and nutmeg in a medium bowl. Add egg and vanilla. Beat lightly with a fork just until combined. Gradually stir in evaporated milk.
- Pour the filling into the baked pastry shell. To prevent overbrowning, cover the edge of the pie with foil. Bake until the filling appears set, 40 to 45 minutes (the edges of the filling may crack slightly).
- Cool completely on a wire rack. Cover and refrigerate within 2 hours. If desired, serve with dessert topping.
Nutrition Facts : Calories 187.4 calories, Carbohydrate 29.2 g, Cholesterol 1.1 mg, Fat 5.9 g, Fiber 1.8 g, Protein 5 g, SaturatedFat 0.6 g, Sodium 107.7 mg, Sugar 14.2 g
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Steps:
- Mix sugar, cornstarch, cinnamon, ginger and salt in small bowl. Beat egg whites lightly in large bowl. Stir in pumpkin and sugar mixture. Gradually stir in evaporated milk.
- Pour into pie shell.
- Bake in preheated 425° F. oven for 15 minutes. Reduce temperature to 350° F.; bake for additional 30 to 40 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Garnish with light whipped cream, if desired. Serve immediately or refrigerate. (Do not freeze as this will cause filling to separate from crust.)
LITE PUMPKIN PIE (FROM LIBBY'S)
I really like this recipe, it's always been great. it's also easy. I got this from Libby's Very best baking site at www.verybestbaking.com
Provided by Kayteigh
Categories Pie
Time 3h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- MIX sugar, cornstarch, cinnamon, ginger and salt in small bowl.
- Beat egg whites lightly in large bowl.
- Stir in pumpkin and sugar mixture.
- Gradually stir in evaporated milk.
- POUR into pie shell.
- BAKE in preheated 425°F oven for 15 minutes.
- Reduce temperature to 350° F.
- ;bake for additional 30 to 40 minutes or until knife inserted near center comes out clean.
- Cool on wire rack for 2 hours.
- Serve immediately or refrigerate.
- (Do not freeze as this will cause filling to separate from crust.).
LIGHT AND CREAMY PUMPKIN PIE
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
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
LIGHT PUMPKIN PIE
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
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
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
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
LIGHT CRUSTLESS PUMPKIN PIE
This is a recipe for pumpkin pie which I have sort of concocted myself. It is absolutely delicious, and unbelievably lowfat/low-calorie. It's perfect for diabetics or those watching their weight, but it tastes so yummy that most people would love it! It is a bit spicy, so if you don't like spices very much, leave out the cloves.
Provided by hannahactually
Categories Pie
Time 1h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 9
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.
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