Pumpkin Pie Pudding Low Fat Recipes

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SUGAR-FREE PUMPKIN CHIFFON PIE

"Even those on restricted diets should be able to enjoy a good piece of pie once in a while," contends Marijean Ackers of Riverside, California. "This creamy, wonderful dessert is a treat for the whole family. Folks are shocked to discover it's sugar-free and low in fat."

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 8 servings.

Number Of Ingredients 8



Sugar-Free Pumpkin Chiffon Pie image

Steps:

  • In a large bowl, combine milk and pudding mix. Beat for 1 minute (mixture will be thick). Add pumpkin and spices; beat 1 minute longer. Pour into pie crust. , Cover and refrigerate for 2 hours or until firm. If desired, garnish with whipped topping and sprinkle with cinnamon.

Nutrition Facts : Calories 217 calories, Fat 3g fat, Cholesterol 1mg cholesterol, Sodium 684mg sodium, Carbohydrate 42g carbohydrate, Fiber 4g protein.

2-1/2 cups cold fat-free milk
2 packages (1.5 ounces each) sugar-free instant vanilla pudding mix
1 can (15 ounces) solid-pack pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 reduced-fat graham cracker crust (9 inches)
Reduced-fat whipped topping and additional cinnamon, optional

PUDDING PUMPKIN PIE

You don't have to spend all day in the kitchen whipping up a good-for-you dessert with this pumpkin pie. Sent by Sheila Roution of Angleton, Texas, the mouthwatering treat has a pleasant level of pumpkin and spice, and it's ready in no time at all.-Sheila Roution, Angleton, Texas

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8 servings.

Number Of Ingredients 9



Pudding Pumpkin Pie image

Steps:

  • Brush egg white over crust. Bake at 375° for 5 minutes or until lightly browned. Cool on a wire rack. , In a large bowl, whisk milk and pudding mix. Stir in the pumpkin, pumpkin pie spice, cinnamon and nutmeg. Fold in 1 cup whipped topping. Pour into crust. Refrigerate for 4 hours or overnight., Cut into slices; dollop with remaining whipped topping. Refrigerate leftovers.

Nutrition Facts : Calories 180 calories, Fat 5g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 341mg sodium, Carbohydrate 29g carbohydrate (12g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

1 large egg white, beaten
1 reduced-fat graham cracker crust (9 inches)
1 cup cold fat-free milk
1 package (1-1/2 ounces) sugar-free instant vanilla pudding mix
1 can (15 ounces) solid-pack pumpkin
1 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1-1/2 cups reduced-fat whipped topping, divided

LOW-FAT PUMPKIN PIE

You won't miss the fat one bit when you slice into this spicy pumpkin pie with its golden crust and creamy filling. Sharon Haugen of Fargo, North Dakota shares the recipe for her lightened-up twist on a Thanksgiving classic.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 6



Low-Fat Pumpkin Pie image

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.

Nutrition Facts : Calories 246 calories, Fat 6g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 334mg sodium, Carbohydrate 42g carbohydrate (0 sugars, Fiber 3g fiber), Protein 8g protein.

1 can (15 ounces) solid-pack pumpkin
1 can (14 ounces) fat-free sweetened condensed milk
1/2 cup egg substitute
1/2 teaspoon salt
1/2 teaspoon each ground ginger, cinnamon and nutmeg
1 unbaked pastry shell (9 inches)

PUMPKIN PIE PUDDING

My husband loves anything pumpkin, and this creamy, comforting pumpkin pudding recipe is one of his favorites. We make our easy pudding all year long, but it's especially nice in the fall. -Andrea Schaak, Bloomington, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 6h10m

Yield 6 servings.

Number Of Ingredients 9



Pumpkin Pie Pudding image

Steps:

  • Combine the first 8 ingredients. Transfer to a greased 3-qt. slow cooker., Cook, covered, on low until a thermometer reads 160°, 6-7 hours. If desired, serve with whipped cream or ice cream.

Nutrition Facts : Calories 229 calories, Fat 9g fat (5g saturated fat), Cholesterol 76mg cholesterol, Sodium 187mg sodium, Carbohydrate 33g carbohydrate (25g sugars, Fiber 2g fiber), Protein 6g protein.

1 can (15 ounces) pumpkin
1 can (12 ounces) evaporated milk
3/4 cup sugar
1/2 cup biscuit/baking mix
2 large eggs, beaten
2 tablespoons butter, melted
2-1/2 teaspoons pumpkin pie spice
2 teaspoons vanilla extract
Optional: Sweetened whipped cream or vanilla ice cream

SKINNY PUMPKIN PIE

53% less fat • 80% less sat fat • 24% fewer calories than the original recipe. The real secret's in the crust.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h25m

Yield 8

Number Of Ingredients 12



Skinny Pumpkin Pie image

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.

Nutrition Facts : Calories 250, Carbohydrate 38 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 20 g, TransFat 0 g

1 1/4 cups Gold Medal™ all-purpose flour
1 teaspoon sugar
1/4 teaspoon salt
1/4 cup vegetable oil
3 to 4 tablespoons fat-free (skim) milk
3 egg whites or 1/2 cup fat-free egg product
1/2 cup sugar
1 1/2 teaspoons pumpkin pie spice
1/8 teaspoon salt
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 can (12 oz) evaporated fat-free milk
1/2 teaspoon vanilla

PUMPKIN PIE FOR DIETERS

If you want to stay on your diet this is a terrific crustless pumpkin pie recipe you will love.

Provided by OCEANBREEZE32

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h10m

Yield 6

Number Of Ingredients 5



Pumpkin Pie for Dieters image

Steps:

  • In a medium bowl, mix together the pumpkin, milk, and instant pudding mix. Stir in the pumpkin pie spice, and fold in half of the whipped topping.
  • Pour into an 8-inch pie plate, and spread remaining whipped topping over the top. Chill for 1 hour, or until set.

Nutrition Facts : Calories 109.7 calories, Carbohydrate 23 g, Cholesterol 0.4 mg, Fat 0.3 g, Fiber 2.2 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 394.4 mg, Sugar 7.6 g

1 (15 ounce) can pumpkin puree
½ cup skim milk
1 (1 ounce) package instant sugar-free vanilla pudding mix
1 teaspoon pumpkin pie spice
1 (8 ounce) container fat free frozen whipped topping

LOW-CALORIE PUMPKIN PIE

"I've brought this crustless pie to the office, and no one knows it's sugar-free," writes Diane Jessen of Bayfield, Colorado. "Even the fellow who says he doesn't eat anything healthy likes its traditional pumpkin flavor."

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 11



Low-Calorie Pumpkin Pie image

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.

Nutrition Facts : Calories 124 calories, Fat 2g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 160mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges

1 large egg
2 large egg whites
1 can (15 ounces) solid-pack pumpkin
Sugar substitute equivalent to 3/4 cup sugar
1/2 cup reduced-fat biscuit/baking mix
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 can (12 ounces) fat-free evaporated milk
1 cup reduced-fat whipped topping

LOW-FAT PUMPKIN PIE

Thanksgiving is coming up, and we all know what that means! Food! Hey, we all love pumpkin pie, right? Why not make it low-fat? What? You didn't think that it could be done? Well feast your eyes (and mouth) on this!

Provided by Dan3743

Categories     Pie

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 12



Low-Fat Pumpkin Pie image

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.

Nutrition Facts : Calories 247.9, Fat 7.8, SaturatedFat 2, Cholesterol 1.9, Sodium 303.7, Carbohydrate 38.2, Fiber 2.3, Sugar 25.2, Protein 7

2/3 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon ginger, ground
1/2 teaspoon nutmeg, ground
1 pinch clove, ground
1 1/2 cups canned pumpkin
1 1/2 cups evaporated skim milk
1/2 teaspoon orange rind, grated
3 egg whites, slightly beaten
1 teaspoon vanilla extract
1/2 cup orange juice
9 inches low-fat pie shells, unbaked (graham cracker is fine)

PUMPKIN PIE PUDDING - LOW FAT

Here's a delicious dessert without all the fat! 4 servings and 1 WW point per serving. If you totall all the calories/fat and fiber, you will find that this comes to 85 calories and 3.4 grams of fiber/serving.

Provided by Bella Donna

Categories     Dessert

Time 5m

Yield 4 serving(s)

Number Of Ingredients 6



Pumpkin Pie Pudding - Low Fat image

Steps:

  • Empty can of pumpkin into bowl.
  • Sprinkle all DRY ingredients over the pumpkin and stir well.
  • Add the milk, a little at a time (so that it blends smoothly). It will thicken just a bit in the fridge.
  • Pour into 4 cups and Chill in the fridge.
  • ** The splenda and other spices are to your taste. You can experiment to get the perfect combination for youself!

Nutrition Facts : Calories 53.3, Fat 0.3, SaturatedFat 0.2, Cholesterol 1.2, Sodium 37.4, Carbohydrate 10.4, Fiber 0.6, Sugar 1.5, Protein 3.5

1 (3 ounce) box fat free sugar-free instant butterscotch pudding mix (dry)
1 cup skim milk
1 (15 ounce) can pumpkin puree (not pie filling)
pumpkin pie spice
1 dash cinnamon, to taste
1 dash sugar substitute, to taste

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