Monas Lighter Pumpkin Pie Food

NO-CRUST LIGHTER PUMPKIN PIE

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.

JULIA CHILD'S AUNT HELEN'S FLUFFY PUMPKIN PIE

Steps:

• Heat oven to 450 degrees and place rack in center of oven. Separate eggs and set aside.
• Using a mixer, blender or large bowl, blend pumpkin, the 2 cups of the sugars, 1 teaspoon salt, molasses, bourbon or rum (if using), cinnamon, ginger, nutmeg, cloves, egg yolks, cream and milk until smooth. Add more milk, a tablespoon at a time, if the mixture is stiff: it should be a soft purée.
• In a clean bowl, whip egg whites until foaming. Whip in a pinch of salt, then gradually whip in remaining 2 tablespoons sugar until shiny white peaks form. Beat 1/4 of the whites thoroughly into pumpkin mixture; gently fold in the rest.
• Immediately ladle filling into the shells, filling to just below the rim of the pan. Place in oven and bake just until rim of crust begins to turn gold, 10 to 15 minutes. Reduce heat to 375 and bake another 25 to 30 minutes, until a tester inserted into the filling 2 inches from the rim comes out clean. (The center should still be a bit wet; it will cook more as it cools.) If the rim of the crust starts to get too brown, cover it with aluminum foil.
• Immediately turn oven off, leave door ajar (stick in a wooden spoon to hold it open if necessary) and let sit 20 to 30 minutes more as the oven cools; this will prevent the filling from turning watery. Serve warm, or let cool, wrap tightly and refrigerate for up to 2 days. Let pie come to room temperature before serving.

LIGHT AND CREAMY PUMPKIN PIE

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.

LIGHT CRUSTLESS PUMPKIN PIE

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.

LIGHT PUMPKIN PIE

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!)=).