SPLENDA PUMPKIN PIE
I originally got this recipe from a grocery store ad flyer and LOVE it because it uses Splenda instead of sugar. My diabetic family members love it and I do too! It's terrific!
Provided by Radish4ever
Categories Pie
Time 55m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 375 degrees. Allow pie crust to thaw at room temperature for 15 minutes.
- Combine eggs, pumpkin, evaporated milk, Splenda, and pumpkin pie spice in a large mixing bowl using an electric mixer on medium speed for approximately 1 minute.
- Pour this pumpkin mixture into the thawed pie shell. Bake pie on center oven rack for 35-40 minutes or until a knife inserted in the center comes out clean.
- Cool the pumpkin pie before cutting into 8 servings.
- Cooking time does not include time to cool.
Nutrition Facts : Calories 180.9, Fat 10.3, SaturatedFat 4.3, Cholesterol 91.7, Sodium 174, Carbohydrate 16, Fiber 0.5, Sugar 1.6, Protein 6.5
PUMPKIN CREAM CHEESE PIE
After spending an afternoon in the chilly October air at our town's pumpkin rolling contest, my family, including my grandchildren, head over to my house for a fun pumpkin-themed meal including this luscious dessert. -Diane Selich, Vassar, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. In a small bowl, beat cream cheese, confectioners' sugar and vanilla until smooth. Spread into crust. , In another small bowl, whisk filling ingredients until smooth. Pour over cream cheese layer. Cover edge loosely with foil. Bake until a knife inserted in the center comes out clean, 70-80 minutes. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 509 calories, Fat 37g fat (21g saturated fat), Cholesterol 157mg cholesterol, Sodium 221mg sodium, Carbohydrate 40g carbohydrate (25g sugars, Fiber 2g fiber), Protein 6g protein.
CREAM CHEESE PUMPKIN PIE
This creamy pumpkin pie is a little bit traditional and a little bit modern. But everyone will agree that it's delicious. -Kim Wallace, Dennison, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the cookie crumbs, flour and butter; press into an ungreased 9-in. deep-dish pie plate. Bake at 350° for 9-11 minutes or until lightly browned. Cool on a wire rack., For filling, in a large bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, flour, milk and spices. Add eggs; beat on low speed just until combined. Pour into crust., Bake at 350° for 40-50 minutes or until center is almost set. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack for 1 hour. Refrigerate for at least 4 hours before serving. Serve with whipped cream if desired.
Nutrition Facts : Calories 458 calories, Fat 27g fat (13g saturated fat), Cholesterol 124mg cholesterol, Sodium 258mg sodium, Carbohydrate 48g carbohydrate (33g sugars, Fiber 2g fiber), Protein 7g protein.
CREAM CHEESE PUMPKIN PIE WITH SPLENDA
In making this pie, You can use (4)- 6 ounce Graham Cracker crusts or 2 extra serving size Graham Crusts I wanted to make sure I added a great tasting dessert for those of us that can't have all that sugar, and this is what I came up with, it is a spin off from my original recipe that my husband loves so much. HE BARELELY WAITED...
Provided by Rose Mary Mogan
Categories Other Desserts
Time 1h15m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 350 degrees F.
- 2. Combine softened cream Cheese with canned pumpkin and beat till smooth.
- 3. Then add splenda granular & Brown sugar blend along with eggs and egg yolks & melted butter & flour. Beat until blended together. Then add milk and pumpkin liquer & beat till blended.
- 4. Pour evenly into 4 (6 ounce graham pie shells, or 2 Extra serving size Graham Cracker Pie Shells, and bake in preheated 350 degree F. oven for 50 to 55 minutes till set. Top with whipped cream if desired. Each 6 0z. Pie Crust pie will serve about 6 depending on portion size.Large Graham Pie Shell serves about 8, depending on portion size.
NO-BAKE PUMPKIN PIE WITH CREAM CHEESE
A light no-bake pumpkin pie with cream cheese.
Provided by Sarabeth Emet
Categories Desserts Pies No-Bake Pie Recipes
Time 2h15m
Yield 8
Number Of Ingredients 6
Steps:
- Combine 1/2 cup plus 2 tablespoons pumpkin puree with pumpkin pie spice in a small bowl.
- Beat cream cheese and honey in a large bowl with an electric mixer until smooth. Mix in 1/2 cup of the spiced pumpkin mixture and pour into the graham cracker crust; smooth to fill. Spoon remaining spiced pumpkin on top of filled pie and swirl lightly to create a design that mixes with the very top of the filling.
- Cover and refrigerate until firm, about 2 hours.
Nutrition Facts : Calories 383.2 calories, Carbohydrate 31.5 g, Cholesterol 61.6 mg, Fat 27.1 g, Fiber 1.1 g, Protein 5.7 g, SaturatedFat 13.9 g, Sodium 383.1 mg, Sugar 20.9 g
PUMPKIN-CREAM CHEESE PIE
One delightful dessert...two great tastes! Cream cheese and pumpkin pie come together to take the Thanksgiving classic and give it a delightful and delicious swirl. Our Pumpkin-Cream Cheese Pie needs only 15 minutes of prep time before you put it in the oven. Don't forget to leave time to let it cool in the fridge for at least 4 hours before serving and wowing your family and guests.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h30m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. Place pie crust in 9-inch glass pie plate as directed on package for one-crust filled pie. Bake about 8 minutes or until light golden brown.
- In large bowl, beat sugar, flour and cream cheese with electric mixer on low speed until smooth; reserve 1/2 cup in small bowl. Add remaining ingredients except milk to cream cheese mixture. Beat on medium speed, scraping bowl constantly, until smooth. Pour into crust.
- Stir milk into reserved cream cheese mixture. Spoon over pumpkin mixture. Cut through cream cheese and pumpkin mixtures with knife in S-shaped curves in one continuous motion for marbled design. Turn pie plate one-fourth turn and repeat.
- Cover edge of crust with 2- to 3-inch strip of foil to prevent excessive browning; remove foil for last 15 minutes of baking. Bake 35 to 45 minutes or until knife inserted in center comes out clean. Cool 30 minutes. Cover loosely and refrigerate at least 4 hours before serving. Store covered in refrigerator.
Nutrition Facts : Calories 380, Carbohydrate 41 g, Cholesterol 125 mg, Fat 3 1/2, Fiber 2 g, Protein 7 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 28 g, TransFat 2 g
DIABETIC PUMPKIN CREAM CHEESE SQUARES
The fall season is the time when we prepare pumpkin and apple dishes because that's what is commonly harvested around this time. But with this recipe, you can prepare these year-round (and you'll want to once you try them!!) thanks to canned pumpkin. Keep in mind this is not pumpkin pie filling, but just plain pumpkin.
Provided by Redneck Epicurean
Categories Cheesecake
Time 45m
Yield 18 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees.
- Grease a 9x13 pan.
- For the filling, whisk together cream cheese, Splenda and egg until well blended; set aside.
- For the batter, combine the pumpkin, Splenda, egg, and oil; mix well. Stir in flour, cinnamon, nutmeg, and ginger. Pour into prepared pan.
- Drizzle cream cheese mixture over batter. Cut through batter with knife several times for a marbled effect.
- Bake 25-30 minutes or until a tester inserted into the center comes out clean. Cool; cut into squares.
Nutrition Facts : Calories 79.8, Fat 4.8, SaturatedFat 0.8, Cholesterol 24, Sodium 183.3, Carbohydrate 6.9, Fiber 0.7, Sugar 0.5, Protein 2.5
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