Pumpkin Pie

I made this last week and it turned out sooo yummy!

http://www.skinnytaste.com/2009/09/pumpkin-spice-no-bake-cheesecake.html

When it comes to baked things, I refuse to skimp on flavor. I'd rather make an awesome tasting pie and just have a smaller portion of it. Bake the pie, cut into normal-sized slices, and freeze them. Then, just defrost one serving at a time so you don't eat the whole pie.

I like this idea! Thanks!

http://www.google.com/search?q=low+calorie+pumpkin+pie&sourceid=ie7&rls=com.microsoft:en-us:IE-SearchBox&ie=&oe=

Bet that was terribly difficult to track down. Lol

I got this a few years ago. I have not tried it yet myself. It is a diabetic recipe.

Low Carb Sugar Free Pumpkin Pie

Crust:
3 egg whites---room temp
1/2 tsp cream of tartar
2 Tbsp Splenda
2 egg yolks
2 Tbsp fat free cottage cheese (mash with fork)

Preheat oven to 300 degrees. Separate eggs and beat whites with cream of tartar and Splenda until stiff peaks form. Beat egg yolks lightly. Fold yolks and cottage cheese into stiffly beaten whites. Spray pie plate with Pam. Pour in mixture and shape to conform to plate. Bake for 30 minutes.
(6 grams of carbs in entire crust)

Pumpkin pie filling:

8oz fat free cream cheese, softened
1-2 Tbsp skim milk
1 cup skim milk
1 1/2 cups Cool Whip lite, thawed
1 large box or 2 small boxes of Jello sugar
free instant vanilla pudding/pie filling
1 15-16 oz can pumpkin
1/2 tsp ground ginger
1/4 tsp ground cloves
(or whatever pumpkin spices you like) I added cinnamon and "Pumpkin Pie Spices" to mine.

Mix cream cheese with 1 Tbsp milk in a large bowl until creamy. Stir in Cool Whip. In a separate bowl, pour in milk, then stir in pudding mix; beat until blended. Stir in canned pumpkin and spices and blend well. Mix in the cream cheese mixture. Work quickly, pour into cool pie shell and refrigerate for at least 3 hours.

Here's a sweet potato pie very similar in taste..


In the spirit of the holidays I bring you this little slice of heaven. A lightened up sweet potato pie recipe, perfect for Thanksgiving. While most dessert pack empty calories, this dessert is made with healthy sweet potatoes which are high in beat-carotene and vitamin C. For a crust-less version, spray a pie dish with baking spray, pour into pie dish and bake. This works out to 148 calories, or 3 points per slice. (I prefer mine with the pie crust, it's really worth the extra points!)



Sweet Potato Pie
Gina's Weight Watcher Recipes
Servings: 8 • Serving Size: 1/8th • Old Points: 5 pts • Points+: 7 pts
Calories: 229.3 • Fat: 7.6g • Protein: 3.3 g • Carb: 44.4 g • Fiber: 1.3 g
2 (1-1/2 lbs) sweet potatoes
2 tbsp light butter, softened
3/4 cup packed light brown sugar
1/2 cup 1% milk
2 large eggs
1/2 tsp ground pumpkin pie spice
1/2 tsp ground cinnamon
1 tsp vanilla extract
1 (9 inch) unbaked pie crust

Boil sweet potato whole in skin for 50 to 55 minutes, or until soft. Run cold water over the sweet potato, and remove the skin. Blend potatoes in a blender and pulse for about one minute to remove all fibers.

Place sweet potatoes in a bowl. Add butter, and mix well. Using an electric mixer, mix in sugar, milk, eggs, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.

Bake at 350 degrees for 55 to 60 minutes, or until knife inserted in center comes out clean. Serve with cool whip and enjoy!

Cinnamon Streusel-Topped Pumpkin Pie
Using refrigerated pie dough makes this luscious dessert a breeze to prepare. Look for the dough in the dairy section of your supermarket.


YIELD: 12 servings (serving size: 1 wedge)
COURSE: Desserts, Pies/Pastries
Ingredients

Filling:
3/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
2 large eggs
1 (15-ounce) can unsweetened pumpkin
1 (14-ounce) can fat-free sweetened condensed milk
Crust:
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
Cooking spray
Streusel:
1/3 cup all-purpose flour (about 1 1/2 ounces)
1/3 cup packed dark brown sugar
1/4 cup regular oats
1/4 cup chopped pecans
3/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
2 tablespoons chilled butter, cut into small pieces
2 to 3 teaspoons water
Preparation

Preheat oven to 375°.

To prepare filling, combine first 8 ingredients in a large bowl; stir with a whisk.

To prepare crust, roll dough to an 11-inch circle. Fit dough into a 9-inch pie plate coated with cooking spray. Fold edges under; flute.

To prepare streusel, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through 1/8 teaspoon ginger) in a bowl. Cut in butter with a fork or fingertips until crumbly. Sprinkle with water, tossing with a fork just until lightly moistened.

Pour pumpkin mixture into crust; sprinkle with streusel. Place pie on a baking sheet. Bake at 375° for 50 minutes or until a knife inserted in center comes out clean. Remove from baking sheet; cool completely on a wire rack.

Nutritional Information
Amount per serving
Calories: 273
Calories from fat: 31%
Fat: 9.4g
Saturated fat: 3.7g
Monounsaturated fat: 1.9g
Polyunsaturated fat: 0.8g
Protein: 5.9g
Carbohydrate: 41.8g
Fiber: 1.7g
Cholesterol: 46mg
Iron: 1.1mg
Sodium: 117mg
Calcium: 118mg

I adore anything pumpkin...except pie. Something about the texture turns me off. blech.