Best Light Pumpkin Pie Recipes

CRUSTLESS PUMPKIN CHEESECAKE PIE WITH GREEK YOGURT (LIGHT, LOWFA

Steps:

• Preheat oven to 325°F.
• Have all ingredients at room temperature, but if your cream cheese or neufchatel cheese is still cold, microwave it for 15-20 seconds to soften it.
• Check your canned pumpkin: If it is very dense and stiff, scrape it into a small bowl and mash it well; then gradually add almond milk (or milk) and mix until the pumpkin is the consistency of fluffy mashed potatoes; set aside. (Even if your pumpkin is soft and fluffy to start with, it would probably help to use at least a little almond milk to impart a little creamier texture.).
• Beat the softened cream cheese with an electric mixer on medium speed until blended and smooth.
• Add Greek yogurt and mix to incorporate.
• Add sugar and spice; beat until incorporated.
• Lightly beat one egg, add to batter and beat briefly just to combine. Repeat with remaining egg.
• Add pumpkin; beat just until incorporated and smooth.
• Spray a round 9-inch pie pan with cooking spray. Pour batter into pan.
• Bake in middle of oven at 325 degrees for about 30-35 minutes, until center is almost set (the center should jiggle slightly when pan is gently shaken).
• Remove from oven and cool on a rack. When completely cool, chill for at least a few hours (or place in freezer for about 30-40 minutes).
• NOTE: You could probably substitute 7/8 cup cooked pureed pumpkin or other winter squash for the canned pumpkin.

LIGHT CRUSTLESS PUMPKIN PIE

Steps:

• Preheat oven to 425°F.
• In a small bowl, combine Splenda, cornstarch, cinnamon, ginger, cloves, and salt.
• In a separate large bowl, beat egg whites well.
• Stir sugar mixture into the large bowl.
• Stir in the can of pumpkin.
• Slowly stir in skim milk.
• Stir well, until all ingredients are uniformly mixed.
• Pour into a 9-inch round pie plate that has been lightly coated with nonstick cooking spray.
• Bake at 425°F for twelve to fifteen minutes.
• Reduce temperature to 350°F.
• Bake pie an additional 30-35 minutes at 350°F.
• Remove pie from oven and cool.
• Serve immediately or refrigerate until serving.

PUMPKIN PIE CRUNCH (LIGHT VERSION)

Steps:

• Preheat oven to 325. Spray 9x13 glass pan with non-stick spray.
• In a large bowl, combine first 6 ingredients (pumpkin through spice). Pour into pan.
• Sprinkle boxed muffin mix on top of pumpkin. Then sprinkle with quick oats and pecans. Drizzle melted butter over all.
• Bake 325 degrees for 50 minutes, or until edges are golden and a knife inserted in the center tests clean.
• May serve with Lite Cool Whip.

LIGHT AND SPICY PUMPKIN PIE TARTS

Steps:

• In a large bowl, combine all ingredients gently with a spatula.
• Spoon batter into tart shells and place onto an ungreased cookie sheet.
• Bake at 425 degrees for 15 minutes. Then reduce heat to 350 degrees and bake for another 30 minutes.
• Remove immediately from cookie sheet onto cooling racks. Enjoy!

LIGHT AND FLUFFY PUMPKIN CHIFFON PIE

Steps:

• In a small saucepan, sprinkle gelatin over orange juice; let stand for 1 minute. Heat over low heat stirring until gelatin is completely dissolved. Stir in the brown sugar, milk and pie spice. Cook and stir over medium heat until brown sugar is dissolved. Remove from the heat., Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Cook and stir over low heat for 3 minutes or until mixture is slightly thickened and a thermometer reads 160° (do not boil). Remove from the heat; whisk in pumpkin. Cover and refrigerate for 1 hour, stirring occasionally. , In a small heavy saucepan, combine egg whites and sugar over low heat. With a portable mixer, beat on low speed over low heat until mixture reaches 160°. Remove from the heat. Add vanilla; beat on high until stiff peaks form. Fold into pumpkin mixture. Spoon into pie shell. Cover and refrigerate for 4 hours or until set. Serve with whipped topping.

LIGHT PUMPKIN PIE

Steps:

• Preheat oven to 350°F.
• Coat a 9 inch pie pan with nonstick cooking spray.
• In a medium bowl mix graham cracker crumbs, margarine and sugar and press into pie pan.
• In a large bowl mix together the pumpkin, egg whites, evaporated milk, sugar, cinnamon, vanilla, pumpkin pie spice and cornstarch. Pour the mixture into prepared crust.
• Bake for 10 minutes. Then turn down the heat to 300°F and bake pie for an additional 35 minutes. Remove pie and allow to cool before serving.
• (HINT: the crust can be made ahead of time and place in the fridge, but after pouring in the pumpkin mixture bake right away, or else you'll get a soggy pie crust!)=).

THE BEST LIGHT PUMPKIN PIE

Steps:

• Preheat the oven to 350 degrees.
• Grind the cookies in a good processor.
• Lightly spray a 9" glass pie pan with vegetable cooking spray.
• Pat the cookie crumbs into the pan evenly.
• Mix the rest of the ingredients in a medium-sized mixing bowl. Pour into the crust and bake until knife inserted in center comes out clean, about 45 minutes. Store in the refrigerator.

LIGHT AND CREAMY PUMPKIN PIE

Steps:

• Mix the first 7 ingredients together in a large bowl.
• Add the eggs, then the two milks and mix well.
• Pour into an unbaked pie shell.
• Bake at 450' for 10 minutes and then 350' for 25-30 minutes until a knife comes out clean.