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
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
CINDY'S PUMPKIN PIE
This pumpkin pie recipe uses melted ice cream instead of evaporated milk. The result is delicious. I have never brought home leftovers of this pie. I recommend using fresh pumpkin, but canned pumpkin can also be used.
Provided by Cindy Catudal Shank
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C.) Place ice cream near the warm oven to soften.
- In a large bowl, whisk together the eggs. Stir in the pumpkin puree, sugar, salt, cinnamon, ginger, and nutmeg. Mix in soft ice cream until smooth. Pour filling into two 9 inch pie shells.
- Bake for 15 minutes in the preheated oven. Reduce temperature to 350 degrees F (175 degrees C), and bake an additional 30 to 40 minutes, or until filling is set.
Nutrition Facts : Calories 223 calories, Carbohydrate 27.9 g, Cholesterol 45.8 mg, Fat 11.2 g, Fiber 1.9 g, Protein 3.7 g, SaturatedFat 3.9 g, Sodium 287.1 mg, Sugar 15.6 g
GINGERY PUMPKIN PIE
My birthday is in late November so my mom often morphed the Thanksgiving pumpkin pie into my birthday "cake" and had all the family sing for me. This is an update on her recipe, adding lots more of our mutual favorite ingredient, ginger. The pie's best after it's nice and chilled. Birthday candles optional. -Emily Tyra, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings (1-1/2 cups whipped cream).
Number Of Ingredients 23
Steps:
- In a small bowl, mix flour, ginger, allspice and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; cover and refrigerate 1 hour or overnight. , Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. In a large bowl, whisk filling ingredients until blended; pour into crust. , Bake on a lower oven rack 50-60 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack; serve or refrigerate within 2 hours., For whipped cream, in a small bowl, beat cream until it begins to thicken. Add maple syrup and cinnamon; beat until soft peaks form. Serve with pie.
Nutrition Facts : Calories 504 calories, Fat 36g fat (22g saturated fat), Cholesterol 182mg cholesterol, Sodium 226mg sodium, Carbohydrate 42g carbohydrate (22g sugars, Fiber 2g fiber), Protein 6g protein.
PUMPKIN PIE DESSERT
These pumpkin squares are sweet and spicy. I was given this recipe by a co-worker over 30 years ago just before I got married, and it's one my husband has always enjoyed. Make sure you use canned pumpkin pie MIX not canned pumpkin.
Provided by momaphet
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F; grease or spray a 9x13 cake pan.
- Stir together cake ingredients, reserve 1 cup for the topping, press the rest of the mixture into the bottom of your pan.
- Mix together filling ingredients pour over the cake layer.
- Combine topping ingredients sprinkle over the filling layer.
- Bake 45-50 minutes, cool.
- Serve with whipped cream.
- Notes:.
- I seldom use cake mix, when I do it's always Duncan Hines, use the classic yellow.
- For extra crunch add 1/2-3/4 cup of chopped walnuts to the topping.
Nutrition Facts : Calories 418.7, Fat 18.4, SaturatedFat 8.8, Cholesterol 86.1, Sodium 529.6, Carbohydrate 60.8, Fiber 6.2, Sugar 27.1, Protein 4.8
KENNY'S BIRTHDAY PUMPKIN PIE
In honor of my husband, this is my first posted recipe. We've been married 30 years and sometime, very early on, he asked for his birthday supper to be fried chicken, mashed potatoes & gravy, corn on the cob and pumpkin pie for dessert. He has never had a cake. He likes his pumpkin pie to be very spicy, so feel free to adjust the spice amounts. This is very special to us and I hope you enjoy it also. We think it's excellent!
Provided by ainsleys and jacks
Categories Pie
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Pie crust directions:.
- Measure flour and salt into bowl. Cut in shortening. Sprinkle in water, 1 tablespoons at a time. Mix well. Shape into ball and roll out on flour covered counter. Place in pie plate.
- Pie filling directions:.
- Heat oven to 425. Mix ingredients in order given. Pour into pie crust. Bake at 425 for 15 minutes. Reduce heat to 350 and continue baking for 35-45 minutes. Serve with lots of whipped cream! Real whipped cream!
Nutrition Facts : Calories 595.3, Fat 33.6, SaturatedFat 10.1, Cholesterol 86.9, Sodium 667.1, Carbohydrate 64.2, Fiber 1.8, Sugar 25.4, Protein 10.4
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