Best Lite N Easy Crustless Pumpkin Pie Diabetic Recipes

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LITE PUMPKIN PIE (FROM LIBBY'S)



Lite Pumpkin Pie (from Libby's) image

I really like this recipe, it's always been great. it's also easy. I got this from Libby's Very best baking site at www.verybestbaking.com

Provided by Kayteigh

Categories     Pie

Time 3h

Yield 8 serving(s)

Number Of Ingredients 9

1 unbaked 9-inch deep dish pie pastry
3/4 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 large egg whites
1 (15 ounce) can pumpkin
1 (12 fluid ounce) can fat-free evaporated milk

Steps:

  • MIX sugar, cornstarch, cinnamon, ginger and salt in small bowl.
  • Beat egg whites lightly in large bowl.
  • Stir in pumpkin and sugar mixture.
  • Gradually stir in evaporated milk.
  • POUR into pie shell.
  • BAKE in preheated 425°F oven for 15 minutes.
  • Reduce temperature to 350° F.
  • ;bake for additional 30 to 40 minutes or until knife inserted near center comes out clean.
  • Cool on wire rack for 2 hours.
  • Serve immediately or refrigerate.
  • (Do not freeze as this will cause filling to separate from crust.).

EASY CRUSTLESS PUMPKIN PIE



Easy Crustless Pumpkin Pie image

Very easy.

Provided by Elaine S.

Categories     Fruits and Vegetables     Vegetables     Squash

Time 40m

Yield 8

Number Of Ingredients 8

1 (15 ounce) can pumpkin puree
1 ¼ cups skim milk
¾ cup granular sucralose sweetener (such as Splenda®)
½ cup egg substitute
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a pie dish.
  • Beat pumpkin puree, milk, sweetener, egg substitute, vanilla extract, cinnamon, ginger, and nutmeg in a bowl until smooth; pour into prepared pie dish.
  • Bake in preheated oven until set, about 30 minutes.

Nutrition Facts : Calories 47.9 calories, Carbohydrate 6.8 g, Cholesterol 0.9 mg, Fat 0.8 g, Fiber 1.7 g, Protein 3.8 g, SaturatedFat 0.3 g, Sodium 172.3 mg, Sugar 3.9 g

LIGHT CRUSTLESS PUMPKIN PIE



Light Crustless Pumpkin Pie image

This is a recipe for pumpkin pie which I have sort of concocted myself. It is absolutely delicious, and unbelievably lowfat/low-calorie. It's perfect for diabetics or those watching their weight, but it tastes so yummy that most people would love it! It is a bit spicy, so if you don't like spices very much, leave out the cloves.

Provided by hannahactually

Categories     Pie

Time 1h

Yield 1 pie, 8 serving(s)

Number Of Ingredients 9

3/4 cup Splenda granular
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
2 large egg whites
1 (15 ounce) can pumpkin puree (NOT pumpkin pie mix, just pure canned pumpkin)
1 cup skim milk

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.

CRUSTLESS SUGAR-FREE PUMPKIN PIE DIABETIC



Crustless Sugar-Free Pumpkin Pie Diabetic image

Make and share this Crustless Sugar-Free Pumpkin Pie Diabetic recipe from Food.com.

Provided by Marg CaymanDesigns

Categories     Pie

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 12

1 (15 ounce) can pumpkin
1 (12 ounce) can evaporated skim milk
1/2 cup egg substitute (equivalent to 2 eggs)
2 egg whites
3/4 cup artificial sweetener (equivalent to 3/4 cup sugars)
1 teaspoon cinnamon, ground
1/4 teaspoon allspice, ground
1/4 teaspoon ginger, ground
1/8 teaspoon salt
1/2 cup reduced-fat graham cracker crumbs
light whipped topping (optional)
cinnamon (optional)

Steps:

  • In a mixing bowl, combine the pumpkin, milk, egg substitute, egg whites and sweetener, beat until smooth.
  • Add the spices and salt, beat until well mixed.
  • Stir in graham cracker crumbs.
  • Pour into a 9-in. pie plate that has been coated with nonstick cooking spray.
  • Bake at 325°F for 50-55 minutes or until a knife inserted near the center comes out clean.
  • Cool.
  • If desired, garnish with a dollop of whipped topping and sprinkling of cinnamon.
  • Store in the refrigerator.
  • Sweet 'N Low or Sweet One are recommended for baking.

Nutrition Facts : Calories 65.6, Fat 0.7, SaturatedFat 0.2, Cholesterol 1.9, Sodium 127.4, Carbohydrate 8.8, Fiber 0.4, Sugar 5.7, Protein 6.5

CRUSTLESS PUMPKIN PIE



Crustless Pumpkin Pie image

This pumpkin pie is so creamy and satisfying, you'll never even miss the crust. And with prep time clocking in at just about ten minutes, this festive dessert is sure to become a holiday staple.

Provided by Food Network Kitchen

Categories     dessert

Time 2h10m

Yield 8 servings

Number Of Ingredients 11

Nonstick cooking spray, for the pie dish
One 15-ounce can pure pumpkin puree
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1 teaspoon pumpkin pie spice
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
3 large eggs
1 cup half-and-half
Lightly sweetened whipped cream, for serving
Chopped candied pecans, for serving

Steps:

  • Preheat the oven to 325 degrees F. Spray a 9-inch ceramic or glass pie dish with cooking spray.
  • Put the pumpkin puree in a large bowl and add the brown sugar, granulated sugar, pumpkin pie spice, vanilla, salt and eggs; whisk to combine. Add the half-and-half and whisk until thoroughly incorporated.
  • Pour the pumpkin mixture into the prepared pie dish and set the dish on a rimmed baking sheet. Bake the pie on the baking sheet until the center is just barely set, 1 hour and 10 minutes to 1 hour and 20 minutes. Transfer the pie to a rack to cool completely, then serve topped with whipped cream and sprinkled with candied pecans.
  • If not serving right away, lightly cover the cooled pie with plastic wrap and refrigerate for up to 2 days.

ONE POINT PUMPKIN PIE (CRUSTLESS)



One Point Pumpkin Pie (Crustless) image

I got this recipe from my weight watchers group. I admit I do prefer traditional pumpkin pie but this is pretty good. All the ingredients are core, too, even though baked goods don't qualify as core due to abuse potential.

Provided by Dreamer in Ontario

Categories     Dessert

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 7

1 (15 ounce) can pumpkin puree (note not pie filling)
1 (12 ounce) can evaporated skim milk
3/4 cup egg white
3 teaspoons pumpkin pie spice
1 teaspoon vanilla
2/3 cup Splenda granular
Pam cooking spray

Steps:

  • Preheat oven to 400°F.
  • Combine all ingredients.
  • Spray 9" pie plate with Pam.
  • Pour mixture into pie plate.
  • Bake at 400 F for 15 minutes.
  • Reduce heat to 325 F and continue baking for about 45 minutes or until a knife comes out clean.
  • Slice into 8 pieces.

Nutrition Facts : Calories 62.6, Fat 0.3, SaturatedFat 0.1, Cholesterol 1.7, Sodium 87.6, Carbohydrate 9, Fiber 0.4, Sugar 5.8, Protein 6.3

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