Monas Lighter Pumpkin Pie Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Fit the pie crust into a 9-inch pie dish.
• In a bowl, whisk the egg substitute, sucralose sweetener, sweetener with brown sugar, and pumpkin pie spice until well combined. Whisk in the pumpkin puree and evaporated milk until smooth. Pour the filling into the pie shell.
• Bake in the preheated oven until the pie filling is set in the center, about 40 minutes.

Steps:

• On a lightly floured surface, roll out pate brisee to a 13-inch round, about 1/8 inch thick. Fit into a 9-inch pie dish. Trim edge, leaving a 1-inch overhang: fold edge under and crimp as desired. Refrigerate 30 minutes.
• Preheat oven to 375 degrees. Line crust with parchment and fill with pie weights or dried beans; bake until crust is set, 30 to 35 minutes. Remove pie weights and parchment, and continue to bake until bottom of crust is lightly browned, about 10 minutes. Remove from oven and let cool slightly. Brush crust with egg white; let cool on a wire rack.
• In a large bowl, whisk together eggs, pumpkin, evaporated milk, brown sugar, cornstarch, vanilla, cinnamon, ginger, 1/2 teaspoon salt, and nutmeg.
• Reduce oven temperature to 325 degrees. Pour pumpkin mixture into cooled crust. Bake until center is set but slightly wobbly, 50 to 55 minutes. Let cool completely on a wire rack. Refrigerate until chilled, at least 6 hours and preferably overnight. Slice and serve with whipped cream, if desired.

Steps:

• Preheat oven to 450°. In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half. On a floured surface, roll out each portion to fit a 9-in. pie plate. Place crust in plates; trim crust to 1/2 in. beyond edge of plate. Flute edges. , For filling, beat eggs in a large bowl. Add the pumpkin, brown sugar, cinnamon, salt, cloves, nutmeg and ginger; beat just until combined. Gradually stir in milk. Pour into crusts. , Bake for 10 minutes. Reduce oven setting to 350°; bake until a knife inserted in the center comes out clean, 40-45 minutes longer. Cool pies on wire racks for 1 hour. Refrigerate at least 3 hours before serving. Refrigerate leftovers., If desired, use additional pie dough to make decorations. , For Pumpkins: Roll a small amount of pie dough into a ball; score sides of ball with the blunt side of a knife to create ridges. Place on parchment-lined baking sheet, flatten slightly and insert a whole clove to make the stem. Refrigerate until firm. Brush with beaten egg and bake at 400° until light golden brown and baked through, 15-20 minutes. , For Vines: Roll out pie dough to 1/8-in. thickness; cut narrow strips of dough in various lengths. Lay strips on parchment-lined baking sheet and shape into coils as desired. Refrigerate until firm. Brush with beaten egg and bake at 400° until light golden brown, 8-10 minutes. , For Leaves: Roll pie dough to 1/8-in. thickness. Cut out leaves using mini leaf-shaped cutters. Using a knife, score leaves to create veins. Refrigerate until firm. Brush with beaten egg and bake at 400° until light golden brown, 8-10 minutes., Arrange baked pumpkins, vines and leaves on surface of chilled pie.

Steps:

• In a small bowl, combine the flour, sugar and salt. Using a fork, stir in oil and butter until dough is crumbly. Gradually add enough water until dough holds together. Roll out between sheets of plastic wrap into an 11-in. circle. Freeze for 10 minutes. , Remove top sheet of plastic; invert crust into a 9-in. pie plate. Remove remaining plastic. Trim and flute edges. Chill. , Roll dough scraps to 1/8-in. thickness. Cut with a 1-in. leaf-shaped cookie cutter. Place on an ungreased baking sheet; bake at 375° for 6-8 minutes or until edges are very lightly browned. Cool on a wire rack., In a large bowl, beat the egg, egg white, sugars, salt and spices until smooth. Beat in pumpkin. Gradually beat in milk. Pour into crust. Bake at 375° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Garnish with leaf cutouts. If desired, top with whipped cream. Refrigerate leftovers.

Steps:

• Line a 9-in. pie plate with pastry. Trim to 1/2 inches beyond edge of plate; flute edges. Set aside.
• In a large bowl, beat the eggs, sugar, cinnamon, salt, ginger and nutmeg. Beat in pumpkin and molasses; gradually add milk. Pour into crust. Cover edges loosely with foil.
• Bake at 425° for 10 minutes. Remove foil. Reduce heat 350°; bake 28-32 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack for 2 hours. Chill until ready to serve. Serve with whipped topping. Refrigerate leftovers. Yield: 6-8 servings.