Healthy pumpkin pie?
Now that fall has arrived, it's also time for my greatest weakness to emerge and beckon me: pumpkin pie. I love it so dearly but it doesn't love me back. Anyone got healthy alternatives? I don't like canned pumpkin purée. Much prefer a recipe that is completely from scratch. 
Thankies.
Thankies.
0
Replies
-
Bump0
-
I hope someone posts some ideas (I'd prefer the canned though)! I've tried around 3 different 'healthy' recipes so far and all were horrible.0
-
Portion control is best. Make them tart size to for better control.0
-
I'm not sure about the "pie" part of it, but I saw a recipe on here from someone else and tried it out last night and it was completely amazing. It has fat free cool whip, pumpkin puree, and sugar free pudding mix. All mixed together and it turns into pumpkin-y goodness. YUM.0
-
Its the pastry that's the real problem. Why not try filo pastry which is thinner and has less fat in it?0
-
www.skinnytatse.com has some healthy recipes.0
-
As far as pie goes ..... pumpkin is not all that bad. It only has one crust.
To "lighten" the Libby's pie recipe up
Use skim evaporated milk (not whole milk)
Sub in Egg Beaters .... not whole eggs
Sub in Splenda for the sugar.
The crust ..... roll it thinner ..... or just leave most of it on your plate when eating it.0 -
bump0
-
You can make a crustless pie.0
-
It is scientifically proven that pumpkin pie consumed on Thanksgiving is calorie neutral.....0
-
skip the crust, which generally gets all soggy anyway and make it as a casserole. You could also make it as a souffle and it would practically be health food:
http://articles.chicagotribune.com/1993-11-18/entertainment/9311200008_1_solid-pack-pumpkin-whites-heat0 -
Its the pastry that's the real problem. Why not try filo pastry which is thinner and has less fat in it?
Filo - I bet this would work as a tart - like a really shallow pie (that cooks quicker). I wouldn't try this in a regular pie recipe .... I think the filo would burn before the pumpkin filling is cooked through.0 -
I like the way you think!!!It is scientifically proven that pumpkin pie consumed on Thanksgiving is calorie neutral.....
0 -
BUMP! To look at later! Maybe I'll be incharge of making the Pie and Mashed Potatoes this year!0
-
I just switche to Pumkin Flan - I got a recipe off of the Weight Watcher's website and it was very good - I am at work now but will try to find it for you when I get home if you are interested.0
-
Chocolatecoveredkatie.com - Has a chocolate pumpkin receipe, she also has a pie crust receipe made out of coconut shreds, nuts, cocoa powder and dates - It's really good.0
-
So I have been eating gluten free and last thanksgiving tried this on my family they loved it. Plus its low cal and gluten free win win right there!
Crust
2 cups gluten-free ginger snaps
¼ cup canola oil
¼ cup maple syrup
Filling
12 ounces silken extra-firm or firm tofu
2 cups cooked pumpkin puree
½ cup maple syrup
1 teaspoon vanilla extract
1 generous tablespoon pumpkin pie spice
1. Preheat oven to 350 degrees.
2. To make the crust, crumble gingersnaps in a food processor or place them in a plastic bag and crush them with a rolling pin. Place crumbs in a bowl, add oil and syrup and stir until mixture sticks together. Place mixture into a lightly greased 9-inch pie plate and press to form ¼-inch thick crust.
3. To make the filling, wrap tofu in towels and press to remove excess water. In a clean food processor bowl, process tofu until smooth. Scrape down the sides of the bowl and process again to incorporate all the tofu. Add remaining filling ingredients and process until smooth and well combined.
4. Pour filling into pie crust. Cover edges with foil to prevent burning and place pie in preheated oven. Bake 50 minutes or until lightly browned. Remove from oven, cool and serve0 -
I'm not sure about the "pie" part of it, but I saw a recipe on here from someone else and tried it out last night and it was completely amazing. It has fat free cool whip, pumpkin puree, and sugar free pudding mix. All mixed together and it turns into pumpkin-y goodness. YUM.
Pumpkin mousse! This is so delicious. I'm trying to find a way to use less processed ingredients though. Ideas?0 -
For Crust:
I use almond meal flour, raw almond butter and egg whites. Mix it to a consistancy that will smash into the pan.
Libby Recipe:
**Substitute stevia for sugar (use LOTS less stevia. I usually use around 6 packets per pie.)
**Only use egg whites (just add an egg to have the right amount)
**Use fat free evaporated milk0 -
I am addicted to pumpkin pie too! I don't mind the canned stuff, so I use it to make a pumpkin pie pudding, kind of like what someone already suggested. You could always make your own pumpkin puree. I add a small amount of extra thick coconut milk, gelatin, pumpkin pie spices and honey and mix it up the food processor and then chill it. It comes out thick like pumpkin pie filling, for an almost guilt-free dessert! I make a batch at least once a month all year long!0
-
This recipe looks much like any traditional pumpkin pie recipe, with less sugar. The real calorie savings comes from the phyllo dough crust, which is made from a premade product that you can find in the frozen section at the grocery store.
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour, 10 minutesIngredients:
•7 sheet of 9x14 inch phyllo dough, thawed in refrigerator
•Cooking spray
•1 15 oz. can of pumpkin
•1 12 oz. can 2% lowfat evaporated milk
•1/2 cup plus 2 Tbsp sugar
•1 large egg
•2 large egg whites
•1 3/4 tsp pumpkin pie spice
•1/4 tsp salt
Preparation:
1. Preheat the oven to 350°F.
2. Remove the phyllo dough from the refrigerator, cover with plastic wrap, and set aside.
3. In a large mixing bowl, combine all remaining ingredients,(pumpkin through salt) and mix well with a wire whisk.
4. Spray a 9-inch pie plate with non-stick cooking spray. Work with one phyllo sheet at a time, and cover the remaining sheets with plastic wrap. Lay one phyllo sheet in the pie plate with the edges hanging over the side. Spray the sheet with cooking spray. Repeat, layering the remaining sheets in the pie plate, placing them so that the entire bottom of the pie plate is covered, and all edges of the pie plate are covered as well.
5. Have a small dish of cold water handy. Wet you fingers, and fold the hanging edges of the phyllo dough inward, and press them along the edge of the pie plate to make a nice edging. Continue wetting your fingers as needed so that the phyllo dough does not crumble.
6. Pour the pumpkin mixture into the phyllo dough shell.
7. Bake the pie for 55 minutes, or until a knife inserted in the center of the pie comes out clean. Allow to cool completely, then serve or store in the refrigerator.
Optional: Top with a dollop of low fat whipped topping if desired.
Serves 8
Per Serving Calories 1570 -
bump!0
-
I have an amazing recipe I found years ago when I was doing WW. I will try to find it and post it when I get home!0
-
2-Minute Pumpkin Pie
If you need a little something to satisfy your sweet tooth, whip up this 75-calorie pumpkin pie for one. This simple recipe, pared down to the most basic and common ingredients, only takes 2 minutes to make, but the end result tastes as delicious as traditional, calorie-packed pie.
Ingredients:
1/2 c. pumpkin puree
1/4 c. egg whites (from an egg or carton)
Sweetener
Cinnamon or pumpkin pie spice
Directions:
Mix together all the ingredients. If you prefer a flan-like texture, add more pumpkin; if you prefer a cake-like texture, add more egg whites. Microwave for two minutes. Use a mix of Greek yogurt, hazelnut cream cheese, and pumpkin pie spice for the icing. Top with toasted pecans.
Makes one serving
Calorie count depends on what items you exchange....0 -
I make pumpkin "pie" without the crust and call it pumpkin pudding. I use 2% or no fat evaporated milk and it's better for me than the regular pie, with lots of taste.0
-
It is scientifically proven that pumpkin pie consumed on Thanksgiving is calorie neutral.....
Ha ! Love it.0 -
it counts as a vegtable... right??0
-
Saving for later.0
-
You can always make pumpkin pie without the crust or try this delish recipe for Pumpkin Mousse!
Nutritional Info
Servings Per Recipe: 8
Amount Per Serving
Calories: 67.8
Total Fat: 0.3 g
Cholesterol: 0.0 mg
Sodium: 285.8 mg
Total Carbs: 14.6 g
Dietary Fiber: 2.5 g
Protein: 2.0 g
Tastes like Pumpkin Pie Without The Crust
Minutes to Prepare: 10 Minutes to Cook: Number of Servings: 8
Ingredients
Pumpkin, Canned-15 oz.
Milk, Fat Free-1 cup
Vanilla Pudding Mix, Instant Sugar Free Fat Free-2 boxes (2 ounces total)
Cool Whip, Fat Free-2 cups (8 oz. container)
Tips
**This can also be used as a dip for fruit and/or a dip for ginger snaps and graham crackers.
Directions
Using a mixer, combine Pumpkin, Milk and Pumpkin Pie Spice. Add instant pudding. Add Cool Whip. Mix until uniform color (about 5 minutes).
Refrigerate for 2 hours.
Serving Size:Makes 8 1/2 cup servings0 -
There is a recipe on this site called Pumpkin Cheesecake mousse.0
Categories
- All Categories
- 1.4M Health, Wellness and Goals
- 393.4K Introduce Yourself
- 43.8K Getting Started
- 260.2K Health and Weight Loss
- 175.9K Food and Nutrition
- 47.4K Recipes
- 232.5K Fitness and Exercise
- 427 Sleep, Mindfulness and Overall Wellness
- 6.5K Goal: Maintaining Weight
- 8.5K Goal: Gaining Weight and Body Building
- 153K Motivation and Support
- 8K Challenges
- 1.3K Debate Club
- 96.3K Chit-Chat
- 2.5K Fun and Games
- 3.7K MyFitnessPal Information
- 24 News and Announcements
- 1.1K Feature Suggestions and Ideas
- 2.6K MyFitnessPal Tech Support Questions