Best 4 No Sugar No Fat No Cholesterol Pumpkin Pie Recipes
Looking for a healthier way to enjoy the classic fall flavors of pumpkin pie? Look no further than this collection of no-sugar, no-fat, and no-cholesterol pumpkin pie recipes! These delicious and nutritious pies are perfect for anyone with dietary restrictions or those who simply want to enjoy a healthier dessert.
There are three main recipes included in this article, each with its own unique twist on the classic pumpkin pie. The first recipe is a traditional pumpkin pie made with a whole wheat crust and a creamy pumpkin filling sweetened with honey and maple syrup. The second recipe is a vegan pumpkin pie made with a gluten-free crust and a creamy pumpkin filling made with almond milk and coconut cream. The third recipe is a low-carb pumpkin pie made with a cauliflower crust and a pumpkin filling sweetened with stevia.
No matter which recipe you choose, you're sure to enjoy a delicious and nutritious pumpkin pie that you can feel good about eating. So preheat your oven and let's get started!
SKINNY CRUSTLESS PUMPKIN PIE
Easy skinny Crustless Pumpkin Pie is an easy custard pie with traditional pumpkin pie flavor and richness without the crust and all the calories (but you'll never know from the flavor).
Provided by Toni Dash
Categories Dessert
Time 2h55m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 131 kcal, Carbohydrate 23.8 g, Protein 6.7 g, Fat 1.5 g, SaturatedFat 0.5 g, TransFat 1 g, Cholesterol 23.8 mg, Sodium 231 mg, Fiber 2 g, Sugar 21 g, UnsaturatedFat 2 g, ServingSize 1 serving
NO-CRUST PUMPKIN PIE
Baked in a water bath, this pie has a texture that's more like a custard than a traditional pumpkin pie. In place of canned or fresh pumpkin, I sometimes use cushaw, a type of crookneck squash.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a bowl, combine the sugar and flour. Add eggs; mix well. Stir in the pumpkin, milk, vanilla and, if desired, cinnamon; mix until well blended. Pour into a greased 9-in. pie plate. Place pie plate in a 15x10x1-in. baking pan; add 1/2 in. of hot water to pan. Bake at 350° until a knife inserted in the center comes out clean, 50-55 minutes. Cool on a wire rack.
Nutrition Facts : Calories 211 calories, Fat 4g fat (2g saturated fat), Cholesterol 87mg cholesterol, Sodium 49mg sodium, Carbohydrate 40g carbohydrate (35g sugars, Fiber 3g fiber), Protein 5g protein.
SUGAR FREE PUMPKIN PIE
Make and share this Sugar Free Pumpkin Pie recipe from Food.com.
Provided by sugarfree
Categories Pie
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat oven to 425 degrees.
- Combine ingredients.
- Pour into pie crust.
- Bake 15 minute at 425.
- Reduce heat to 350 degrees and bake 45 minutes.
- Cool and garnish with whipped cream.
SUGARLESS PUMPKIN PIE
A yummy pumpkin pie with NO sugar added. If eggs are not part of your diet, substituted 1/2 cup egg substitute for 2 eggs. Originally submitted to ThanksgivingRecipe.com.
Provided by Connie Head
Categories Fruits and Vegetables Vegetables Squash
Yield 8
Number Of Ingredients 9
Steps:
- Combine pumpkin puree, eggs, sugar substitute, salt, pumpkin pie spice, water, and instant milk; mix until smooth and creamy. Pour filling into a unbaked pie shell. Grate nutmeg over filling.
- Bake at 425 degrees F (220 degrees) for 13 to 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue to cook another 40 to 45 minutes.
Nutrition Facts : Calories 216.6 calories, Carbohydrate 19 g, Cholesterol 48 mg, Fat 9 g, Fiber 2.5 g, Protein 15.6 g, SaturatedFat 2.4 g, Sodium 378.8 mg, Sugar 5.9 g
Tips:
- Use fresh pumpkin puree: Fresh pumpkin puree will give your pie a richer flavor than canned pumpkin puree. To make fresh pumpkin puree, simply roast a pumpkin in the oven until soft, then scoop out the flesh and puree it in a blender or food processor.
- Don't overmix the batter: Overmixing the batter will make your pie tough. Mix the ingredients together just until they are combined.
- Use a deep-dish pie plate: A deep-dish pie plate will prevent the pie from overflowing.
- Bake the pie in a preheated oven: This will help to ensure that the pie bakes evenly.
- Let the pie cool completely before serving: This will give the pie time to set and the flavors to develop.
Conclusion:
This no-sugar, no-fat, no-cholesterol pumpkin pie is a delicious and healthy way to enjoy this classic fall dessert. With its creamy texture and rich pumpkin flavor, this pie is sure to be a hit with everyone at your table. So next time you're looking for a healthier alternative to traditional pumpkin pie, give this recipe a try. You won't be disappointed!
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