Best Skinny Pumpkin Pie Recipes
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-APPLE PIE SMOOTHIE
For a quick and very filling breakfast this smoothie is perfect. Makes 1 large serving which can easily be served into 2 smaller portions. And it's 'skinny'!
Provided by Yoly
Time 5m
Yield 1
Number Of Ingredients 8
Steps:
- Combine apple, banana, almond milk, pumpkin, cinnamon, pumpkin spice, nutmeg, and sweetener in a powerful blender (such as a Vitamix®) and blend until smooth.
Nutrition Facts : Calories 216.4 calories, Carbohydrate 50.2 g, Fat 3.3 g, Fiber 10.7 g, Protein 3.4 g, SaturatedFat 0.4 g, Sodium 126.2 mg, Sugar 30.4 g
MY SKINNY PUMPKIN PIE (CRUSTLESS, LOW FAT, LOW SUGAR)
I just tweaked a standard pumpkin pie recipe to use with my food program. This is "technically" a dessert but I also eat it for breakfast. I bake it in an 8" square baking pan because the batter doesn't all fit into a 9" round pie pan. Note that the more spice you use, the more sweetener is needed to balance the taste, so I don't go above 1 1/2 teaspoons of spice in this recipe.
Provided by coconutty
Categories Dessert
Time 35m
Yield 1 pie, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Blend almond milk and eggs. Add spices, stir until blended.
- Add stevia and sweetener, stir until blended.
- Add pumpkin, a few spoonfuls at a time; blend.
- Pour into an ungreased 8 inch square baking pan.
- Bake at 375 degrees F. about 30 min., or til small knife inserted in center comes out clean.
- Cool in pan, then refrigerate.
- If you want to make this richer, serve with cream or replace some of the almond milk with cream.
Nutrition Facts : Calories 84.6, Fat 3.7, SaturatedFat 1.3, Cholesterol 139.5, Sodium 54.6, Carbohydrate 7.7, Fiber 0.6, Sugar 1.7, Protein 5.8
SKINNY PUMPKIN PIE
Steps:
- Preheat oven to 375°F and coat 12-cup nonstick muffin pan with canola oil cooking spray. In small bowl, combine wheat germ, ground flaxseed, and graham cracker squares. Add 1 heaping teaspoon of the mixture to each muffin cup. Whisk eggs and stir in pumpkin puree, evaporated milk, brown sugar, pumpkin pie spice, and vanilla extract. Pour evenly into cups. Bake 30 to 35 minutes, or until sides are set and filling jiggles slightly. Mix nonfat Greek yogurt with pure maple syrup; keep cool in the fridge. Let pies rest 10 to 15 minutes before removing from tins; top each with a dollop of the maple-yogurt mixture. Serves 12.
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