Lite N Easy Crustless Pumpkin Pie Diabetic 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 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.

EASY HEALTHY CRUSTLESS PUMPKIN PIE RECIPE

Steps:

• Serve with ice cream and whipped topping (optional)

LITE PUMPKIN PIE (FROM LIBBY'S)

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.).

LITE 'N EASY CRUSTLESS PUMPKIN PIE

Steps:

• COAT 9-inch deep-dish pie plate with nonstick cooking spray.
• PLACE water in medium bowl; sprinkle gelatin over water. Let stand for 2 to 3 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 with wire whisk. Stir in remaining evaporated milk, pumpkin, sugar, pumpkin pie spice and vanilla extract; mix well.
• POUR mixture into prepared pie plate. Refrigerate for 2 hours or until set.