Just making one link for these recipes--Pumpkin, Sweet Potato Pies
Pumpkin Pie-P2 [posted by Carolina Girl]
1 c WW Flour
1 stick butter (or use smart balance)
1 large egg yolk
Mix flour and butter in food processor until crumbly, add egg yolk and water until dough comes together and holds its shape. Pat out onto saran wrap, seal and chill 10 minutes. Roll out, sprinkle flour on top and place top side down in greased pie pan.
1/4 c pumpkin (canned)
3/4 c yellow squash (cooked and mashed)
Puree pumpkin and squash together in food processor, and mix in remaining ingredients with a mixer until well blended.
7 1/2 t somersweet
1/2 t cinnamon
1/4 t ground ginger
1/8 t ground cloves
1 large egg
5 oz. FF evaporated milk
Pour filling into pie shell. Bake at 425 for 15 minutes; lay a piece of foil over pie and reduce oven to 350- bake 40 minutes or until knife in center comes out clean. Cool 2 hrs. on wire rack.
Food Energy In Whole Pie
Total Carbohydrate 116 g Dietary Fiber 18.9 g
Total Fat 7.8 g Saturated Fat 2.2 g
Protein 36.5 g
Per slice 8 per pie
Per slice 6 per pie
Sweet Potatoe Pie Phase II [posted by kimmipoo57]
2 C cooked mashed sweet potatoes
1 Package cream cheese (soft)
1/2 C bulk Splenda
1 can evaporated skim milk
2 t pumpkin pie spice
blend potatoes and cream cheese till smooth and rest of ingredients till blended, pour into sprayed pie plate. bake for 45 to 50 min at 350deg or till a knife inserted in middle comes out clean.
cool and serve with cool whip.
[note from recipelover] Pumpkin pie spice is a combination of things like cinnamon, nutmeg, ginger, and maybe cloves or allspice. You can find it in the spice area with all the other spices. It is very common and your grocery store should have it.
To make your own: Here are some that I just found for you. I think you can adjust it according to your taste preferences, but this should give you an idea of how to make your own. You have three choices here:
1/2 teaspoon ground cinnamon
1/4 teaspoons ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
And here is another version:
5 tablespoons ground cinnamon
5 teaspoons ground ginger
5 teaspoons ground cloves
Mix all ingredients thoroughly. Store in an airtight container.
4 teaspoon Ground Cinnamon
2 teaspoon Ground Ginger
1 teaspoon Allspice
1 teaspoon Nutmeg
Note: After you have used this recipe a couple of times, you can vary it to suit your taste.
Sweet potato tart w/pecan crust, P2 [posted by rg4325]
(from Cooking Light, Nov 1992)
1C whole wheat pastry flour
3.5T chilled smart balance
2T SF maple syrup
1/2C SF maple syrup
1.5C cooked sweet potatoes mashed
3/4C soft silken tofu-drained
1.5t finely chopped peeled fresh ginger
1.5t grated orange rind(I used 1t orange extract)
1t vanilla extract
Preheat oven to 350
For crust, place flour, salt and pecans in food processor; process until pecans are finely ground. Add smart balance; pulse until mixture resembles course meal. With processor on (I turned it off- too scared) add 2T SF maple syrup processing until combined (do not let it form a ball). Knead dough lightly(it will be very sticky).
Place dough in a 9-inch tart pan (I used a pie pan) lightly coated w/cooking spray. Place dough into place using a sheet of plastic wrap. Discard plastic wrap and bake crust for 15 minutes.
For filling- combine 1/2 C SF syrup and cornstarch. Place above syrup mixture, sweet potatoes and next 6 ingredients in a food processor and process until smooth. Spoon into the crust spreading evenly. Bake at 350 for 50 minutes until set.
The original recipe called for another 1/2 C of syrup to be brought to a boil; cook until reduced to 1/3 C. Cool and drizzle a little over each slice. I didn't have enough SF syrup so I served each slice w/ a dollup of cool whip.
Crustless Sweet Potato Pie (or you may substitute Pumpkin), P2 [posted by prazteam]
Makes 2 9" pies
2 1/4# or 4 med. sweet potatoes, cooked and peeled or 2- 16oz cans Pumpkin puree (Not pie filling!)
1/2 c Smart Balance softened
2 c Splenda
1/2 tsp nutmeg
1 tsp cinnamon
1/2 tsp salt
1 13oz FF evap milk
Preheat oven to 375.
Beat sweet potatoes until smooth. (food processor works great!)
Stir in Smart Balance and splenda.
Beat in eggs one at a time.
Add spices, salt and evap. milk.
Spray 2 9" pie plates with Canola oil spray. Pour pie filling in each.
Bake near center of oven for 70 minutes or until knife inserted in middle comes out clean.
You will not miss the crust, and I serve this with a dollop of cool whip.
Sweet Potato Pie - makes 1 pie, P2 [posted by prazteam]
3 med sweet potatoes cooked, peeled and mashed
2 beaten eggs
1/2 c splenda
1/2 c ff evap milk
1 tsp nutmeg
1 tsp cinnamon
1/2 tsp salt
Pour into sprayed or oiled pie pan.
In a small mixing bowl stir together
1/4 cup chopped pecans
2 tsp sf pancake syrup (sf caramel syrup would be great!)
1/4 cup oats
1 tsp cinnamon
2 tsp splenda
Coat pecans with syrup (stir them together). Add spices and oats and stir; crumble on top of pie and bake 45 min. or until set and a knife inserted in middle comes out clean.