Low Fat Pumpkin Pie Recipes

Steps:

• Preheat oven to 350°. In a large bowl, combine the egg, egg whites, pumpkin, sugar substitute, biscuit mix, vanilla and spices until smooth. Gradually stir in evaporated milk., Pour into a 9-in. pie plate coated with cooking spray. Bake until knife inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack. Dollop with whipped topping before serving. Refrigerate leftovers.

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.

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.

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.

Steps:

• Mix together milk, pumpkin dry pudding mix, spice in bowl with electric mixer till smooth.
• Fold in half the Cool Whip and spoon into crust.
• Layer top with rest of the Cool Whip (should be about 1/4-1/2 thick on top).
• Chill in refrigerator for 2 hours before serving.

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.

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.

Steps:

• Mix all ingredients.
• Pour into a 9" glass pie pan sprayed with nonstick spray.
• Bake in a preheated 350F oven for 1 hour, or until knife inserted into center of pie comes out clean.