Dairy Free Low Fat Pumpkin Pie Recipes

LOW-FAT PUMPKIN PIE

Low-Fat Pumpkin Pie image

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

Ingredients

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)

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.

ANNIE'S DAIRY-FREE PUMPKIN SPICE PIE

Annie's Dairy-Free Pumpkin Spice Pie image

I developed this recipe because I am lactose intolerant and am always looking for dairy-free recipes. It also happens to be low cholesterol, low fat, and high flavor! What's not to love? I call it pumpkin spice pie because I like a lot more spice in my pie than the average recipe calls for. Happy baking (and eating)!

Provided by Annie

Categories Fruits and Vegetables Vegetables Squash

Time 1h

Yield 8

Number Of Ingredients 12

Ingredients

1 pastry for single-crust pie
1 (15 ounce) can pumpkin puree
½ cup rice milk
6 large egg whites
¾ cup packed brown sugar
3 tablespoons molasses
4 teaspoons canola oil
1 tablespoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon vanilla extract
¼ teaspoon salt
¼ teaspoon ground nutmeg

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line a 10-inch pie plate with pie crust.
Combine pumpkin puree, rice milk, egg whites, sugar, molasses, oil, cinnamon, cloves, vanilla extract, salt, and nutmeg in a large mixing bowl. Beat until blended using a hand mixer or whisk. Pour filling into the pie crust.
Bake in the preheated oven until the middle is set, 50 to 60 minutes.

Nutrition Facts : Calories 277 calories, Carbohydrate 43.2 g, Fat 10.2 g, Fiber 3 g, Protein 5 g, SaturatedFat 2.2 g, Sodium 373.8 mg, Sugar 26.2 g

DAIRY-FREE LOW-FAT PUMPKIN PIE

Dairy-Free Low-Fat Pumpkin Pie image

Make and share this Dairy-Free Low-Fat Pumpkin Pie recipe from Food.com.

Provided by Mirj2338

Categories Pie

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

1.5 (12 ounce) packages Mori-Nu extra firm lite tofu
2 cups canned pumpkin or 2 cups cooked pumpkin
2/3 cup honey or 2/3 cup maple syrup
1 teaspoon vanilla
1 tablespoon pumpkin pie spice (or 1 1/2 teaspoons ground cinnamon, 3/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teas)
1 unbaked 9-inch pie crust

Steps:

Preheat oven to 350F degrees.
Blend tofu in a food processor or blender until smooth.
Add remaining ingredients and blend well.
Pour into an 8-inch unbaked deep dish pie shell.
Bake for approximately one hour.
Filling will be soft, but will form up as it chills.
Chill and serve.
Makes 1 9-inch pie.
Variation, Pumpkin Creme Pie:For a creamier version, blend one package Mori-Nu Lite tofu, ex-firm, 4 tablespoons water, 2 packages Mori-Nu Mates Vanilla Pudding Mix, 2 cups pumpkin, and spices.
Follow directions as above.

Nutrition Facts : Calories 224.4, Fat 7.7, SaturatedFat 2, Sodium 266, Carbohydrate 39, Fiber 2.8, Sugar 25.4, Protein 2.2

DAIRY-FREE PUMPKIN PIE

Dairy-Free Pumpkin Pie image

This is a delicious and healthy alternative to traditional pumpkin pie.

Provided by Allrecipes

Time 55m

Yield 8

Number Of Ingredients 11

Ingredients

¼ (16 ounce) package gingersnap cookies
1 (15 ounce) can pumpkin puree
1 cup almond milk
⅓ cup white sugar
1 large egg
2 tablespoons molasses
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon salt

Steps:

Preheat the oven to 450 degrees F (230 degrees C). Grease a 9-inch pie pan and line with gingersnap cookies (should be 12 to 14 cookies).
Whisk pumpkin, almond milk, sugar, egg, molasses, cornstarch, cinnamon, ginger, nutmeg, and salt together in a bowl; carefully pour over cookies.
Bake in the preheated oven for 15 minutes. Turn heat down to 350 degrees F (175 degrees C) and continue to bake until set, 30 to 35 minutes. Let cool to room temperature before cutting.

Nutrition Facts : Calories 152.5 calories, Carbohydrate 29 g, Cholesterol 23.3 mg, Fat 3.6 g, Fiber 2.1 g, Protein 2.1 g, SaturatedFat 1 g, Sodium 501.5 mg, Sugar 18.9 g

SUGAR FREE FAT FREE PUMPKIN PIE

Sugar Free Fat Free Pumpkin Pie image

Make and share this Sugar Free Fat Free Pumpkin Pie recipe from Food.com.

Provided by Sunshine_Trish

Categories Pie

Time 1h10m

Yield 8 slices, 8 serving(s)

Number Of Ingredients 8

Ingredients

1 deep dish pie shell (unbaked)
1/3 cup pasteurized liquid egg-whites
2/3 cup Splenda sugar substitute
1 dash salt
1 (15 ounce) can pumpkin
1 teaspoon cinnamon
1/2 teaspoon ginger
1 (12 ounce) can fat-free evaporated milk

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.

Nutrition Facts : Calories 129.3, Fat 5.3, SaturatedFat 1.8, Cholesterol 1.7, Sodium 171.2, Carbohydrate 16.4, Fiber 0.6, Sugar 6.3, Protein 4.5

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