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
SKINNY PUMPKIN PIE PUDDING
A creamy pumpkin pudding that is low in calories. Top with fat-free whip cream and a sprinkle of graham crackers or pumpkin seeds.
Provided by Yoly
Categories Fruits and Vegetables Vegetables Squash
Time 2h10m
Yield 4
Number Of Ingredients 4
Steps:
- Stir skim milk and pudding together in a bowl until smooth, about 2 minutes. Add pumpkin and pumpkin pie spice and stir until well incorporated. Pour into 4 dishes and refrigerate until set.
Nutrition Facts : Calories 137.7 calories, Carbohydrate 30.7 g, Cholesterol 2.1 mg, Fat 0.3 g, Fiber 0.9 g, Protein 4 g, SaturatedFat 0.1 g, Sodium 472 mg, Sugar 24.7 g
SKINNY PUMPKIN PIE
This is taken from the Skinny Taste website and it is fantastic. I used my own crust and followed the same principal of rolling it extra thin and cutting off all the extra...I top it with fat-free whipped topping.
Provided by CaliforniaJan
Categories Pie
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Lightly dust a large cutting board or flat surface with flour. Roll out a room temperature pie crust sheet, so that it becomes thin enough to cut off about 30%, so that your final crust is 5 oz. Place into a 9-inch pie dish, cutting off excess dough.
- Place pumpkin in a large bowl. Add light butter, and mix well. Using an electric mixer, mix in brown sugar, milk, eggs, egg whites, cinnamon, nutmeg and vanilla. Beat on medium speed until mixture is smooth. Pour filling into unbaked pie crust.
- Bake 60 minutes, or until knife inserted in center comes out clean. Serve with whipped topping and enjoy!
Nutrition Facts : Calories 250, Fat 10.3, SaturatedFat 3.4, Cholesterol 27.4, Sodium 300.9, Carbohydrate 36, Fiber 2.5, Sugar 22.8, Protein 4.3
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