Low Fat Guilt Free Pumpkin Pie Food

LOW-FAT PUMPKIN PIE

Steps:

• In a large bowl, beat the pumpkin, condensed milk, egg substitute and seasonings just until smooth. Pour into pastry shell., Bake at 425° for 15 minutes. Reduce heat to 350°; bake 25-30 minutes longer or until a knife inserted in the center comes out clean. Cool completely on a wire rack. Store in the refrigerator.

FAT FREE PUMPKIN PIE TO DIE FOR!

Steps:

• mix the dry ingredients together and alternate layers with the pumpkin in a greased pie dish - begin and end with a dry mixture layer.
• bake until crust is golden brown at 200 C.

SUGAR FREE FAT FREE PUMPKIN PIE

Steps:

• Preheat oven to 425°F.
• In a large bowl mix egg whites, splenda & salt.
• Add the Pumpkin to egg mixture, along with the Cinnamon & Ginger.
• Mix til well blended. (I use a whisk).
• Add FF Evap Milk. Blend well.
• Pour into unbaked pie shell.
• Bake at 425 for 15 minutes
• Reduce heat to 350 & bake for an additional 35 minutes.

LOW FAT GUILT FREE PUMPKIN PIE

Steps:

• Preheat oven to 450°F Combine flour, sugar, cinnamon, ginger and nutmeg in large bowl. Add pumpkin, evaporated milk and Egg Beaters; beat with wire whisk until well blended. Pour into crust.
• Bake 20 minutes. Reduce oven temperature to 350°F Bake an additional 35 minutes, or until knife inserted in center comes out clean, covering edge of crust with aluminum foil for the last 10 minutes of the baking time to prevent over-browning, if necessary. Cool completely on wire rack.

CRUSTLESS GLUTEN FREE PUMPKIN PIE

Steps:

• preheat oven to 425 degrees.
• prepare pie pan by lightly buttering.
• combine sugar, salt, and pie spices in a small bowl.
• beat eggs lightly in large bowl.
• stir in pumpkin and sugar/spice mix.
• slowly stir in evaporated milk blending well.
• stir in gluten free flour
• Bake for 15 minutes at 425 degrees. Reduce temperature to 350 degrees F; bake for 40 to 50 minutes. When knife inserted near center comes out clean it is done. Cool on rack for 2 hours and serve. Serve immediatedly or refridgerate.

LOW-FAT PUMPKIN PIE

Steps:

• Preheat oven to 450F.
• In a large bowl, combine sugar, cinnamon, ginger, nutmeg and cloves
• pumpkin and stir well
• Add vanilla, evaporated milk, orange rind and egg whites
• Beat with an electric mixer until smooth
• Fold in orange juice
• Pour into unbaked pie shell bake for 10 minutes
• Reduce heat to 325F and bake for 45 minutes or until knife inserted comes out clean.

BEST EVER LOW FAT PUMPKIN PIE

Steps:

• Mix cream cheese, 1 tablespoons milk and the sugar in large bowl with whisk until well blended.
• Stir in half of the whipped topping. Spread onto bottom of crust.
• Refrigerate while performing the next steps.
• Pour 1 cup milk into large bowl. Add pumpkin, dry pudding mixes and spices. Beat with wire whisk 2 minute or until well blended.
• Spread over cream cheese layer.
• Refrigerate 4 hours or until set.
• Top with remaining whipped topping just before serving.

SKINNY PUMPKIN PIE

Steps:

• Heat oven to 425°F. In medium bowl, mix flour, 1 teaspoon sugar, 1/4 teaspoon salt and the oil with fork until well mixed. Stir in milk, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl. Shape pastry into a ball, using your hands. Press pastry in bottom and up side of 9-inch glass pie plate; flute as desired or press pastry to top edge of pie plate with fingers or fork.
• In medium bowl, beat egg whites slightly with wire whisk or egg beater. Beat in remaining filling ingredients. Pour filling into pastry-lined pie plate; carefully place on oven rack. Bake 15 minutes.
• Reduce oven temperature to 350°F. Cover edge of pie crust with 2- to 3-inch strip of foil to prevent excessive browning. Bake about 45 minutes longer or until knife inserted in center comes out clean. Cool on cooling rack at least 1 hour before serving. After cooling, pie can remain at room temperature up to an additional 5 hours, then should be covered and refrigerated.

FAT FREE LEMON PIE

Steps:

• Cook all ingredients in double boiler until thickened.
• Pour into pie shell.
• Top with meringue which has been beaten stiff.
• Bake 450F for 15 minutes or until golden brown.