Best 6 My Skinny Pumpkin Pie Crustless Low Fat Low Sugar Recipes

SKINNY PUMPKIN PIE

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.

EASY CRUSTLESS PUMPKIN PIE

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.

MY SKINNY PUMPKIN PIE (CRUSTLESS, LOW FAT, LOW SUGAR)

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.

SKINNY CRUSTLESS PUMPKIN PIE

Steps:

• Preheat the oven to 350 degrees. Spray the bottom and sides (up to the rim) of a 9 1/2-inch regular depth (not deep dish) pie pan with no-stick spray.
• Beat the eggs with a mixer (hand held or stand mixer with whisk attachment). Add remaining ingredients and beat on low setting (to avoid splashing) until combined.
• Add remaining ingredients: granulated sugar, brown sugar, cinnamon, nutmeg pumpkin puree, salt and fat-free evaporated milk. Beat on low setting (to avoid splashing) until combined.
• Place the prepared pie pan on a light colored (not black) baking sheet. Pour the mixture into the pie pan.
• Bake for 50 minutes and test for doneness by sticking a knife in the middle of the pie. If the knife comes out clean it's done (it may still jiggle a little). If the knife is not clean, bake another 5-10 minutes until the knife comes out clean. Do not over bake!Note: the pie will firm up when removed from the oven so if it still moves a bit don't worry.
• Allow to cool on a wire rack for 2 hours before cutting or chilling in the refrigerator. May be be made the day before serving.

LOW-FAT PUMPKIN PIE

Steps:

• In a large bowl, beat the pumpkin, condensed milk, egg substitute and seasonings just until smooth. Pour into pastry shell., Bake at 425° for 15 minutes. Reduce heat to 350°; bake 25-30 minutes longer or until a knife inserted in the center comes out clean. Cool completely on a wire rack. Store in the refrigerator.

LOW-CALORIE PUMPKIN PIE

Steps:

• Preheat oven to 350°. In a large bowl, combine the egg, egg whites, pumpkin, sugar substitute, biscuit mix, vanilla and spices until smooth. Gradually stir in evaporated milk., Pour into a 9-in. pie plate coated with cooking spray. Bake until knife inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack. Dollop with whipped topping before serving. Refrigerate leftovers.