Pumpkin or Sweet Potato Pie recipes

[recipelover]

Just making one link for these recipes--Pumpkin, Sweet Potato Pies

Pumpkin Pie-P2 [posted by Carolina Girl]

Crust
1 c WW Flour
1 stick butter (or use smart balance)
1 large egg yolk
cold water
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.

Prepare filling.

Filling
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
Calories 648
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
Calories 81
Carbs 14.5
Fat .975
Fiber 2.3625
Protein 4.5625

Per slice 6 per pie
Calories 108
Carbs 19.33
Fat 1.3
Fiber 3.1
Protein 6.083

Sweet Potatoe Pie Phase II [posted by kimmipoo57]

2 C cooked mashed sweet potatoes
1 Package cream cheese (soft)
1/2 C bulk Splenda
3 eggs
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

Directions:
Mix all ingredients thoroughly. Store in an airtight container.

And another:

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)

CRUST
1C whole wheat pastry flour
1/4C pecans
3.5T chilled smart balance
2T SF maple syrup
Cooking spray
FILLING
1/2C SF maple syrup
2T cornstarch
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
1/2t cinnamon
1/2t nutmeg

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
4 eggs
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.

[recipelover]

Just copying in two pumpkin pie recipes that were posted elsewhere:

Impossible Pumpkin Pie, P2 [posted by Dolly-VA]
Original Recipe: Bisquick

3/4 cup sweetener of choice
3 tbsps butter/margarine, softened (or oil)
2 eggs
1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can ff evaporated milk
2 tsps vanilla extract
1/2 cup ww or brown rice flour
1 tsp baking powder
1/4 tsp salt
1 tbsp pumpkin pie spice

Preheat oven to 375F. Spray a large, 9-10 inch pie tin.

Put everything in a blender (a mixer will work too.) Blend about 1 minute. Pour into pan. Bake 50-55 minutes or until a knife cut into top comes out clean. Let cool.

Great eaten at room temperature and cold! (Yummy breakfast...)

Fyi, recipe has 101 calories for 1/12th slice without sugar. Using ALL white sugar adds 45 calories per slice. Using 1/4 c white sugar and 1/2 c Splenda adds only 15 calories per slice (and tastes better than all Splenda, imo.)

Crustless Pumpkin Pie, P2 [posted by papernut]

1 16 oz can solid-pack pumpkin
1 12 oz can ff evaporated milk
2 whole eggs & 2 egg whites (if I am low on eggs sometimes I use 3 eggs)
3/4 cup Whey Low or 22 pkts of Equal
1 tsp. cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground allspice
1/8 tsp. salt
2 1/2 Tbsp. graham cracker crumbs (Divided by 8 slices this isn't much)
Whipped topping

Mix everything but whipped topping. Once well blended pour in high sided 9" pie tin sprayed with Pam. Bake at 325 for 45-55 min. or until knife inserted in center comes out clean. Cool and refrigerate. Top with whipped topping when serving.
I usually use Whey Low. Hubby was diabetic and on insulin until he started SB and I have never tolerated artificial sweeteners. Until I discovered Whey Low I just did without and made the pie for him. Now we both can eat it.

[Toria]

Thank you thank you thank you!!!

[fab50]

Just made this one tonight as a trial run for Thanksgiving. It was easy and excellent, as long as you don't mind a little splenda taste. It's from recipezaar.com

Crustless Pumpkin Pie (Low-Calorie)

1 (15 ounce) can pumpkin
1 (12 ounce) can evaporated skim milk
3/4 cup egg substitute (I used 1 egg + 2 whites. You can use any combination of eggs/egg whites/egg substitute equivalent to 3 eggs)
1/2 teaspoon salt
1-2 Tablespoon pumpkin pie spice (I used 1 1/2 TB)
1 teaspoon vanilla
2/3 cup splenda sugar substitute

Combine all ingredients and beat until smooth.
Pour into 9-inch pie pan sprayed with cooking spray.
Bake at 400 degrees F for 15 minutes; reduce temperature to 325 degrees F and bake for 45 minutes more.
Pie is done when knife inserted into center comes out clean.

[anneg1116]

Here is a pumpkin pie recipe I found in a magazine a few years ago - in a pull-out cool whip ad I think. It's a no-bake creamy one and is really good. When it comes to pumpkin pie I love the real deal - but this tastes great and is easy too. I have made it many times and is always well liked.

I made my own crust using whole wheat graham crackers, splenda & smart balance.


CREAMY PUMPKIN PIE

Ingredients
1 ¼ C cold milk (skim)
1 cup canned pumpkin
2 pkgs Jell-O cheesecake flavor instant pudding (SF/FF variety)
1 tsp pumpkin pie spice
1 tub Cool Whip Free thawed & divided

Directions
Stir milk & pumpkin in large bowl until smooth.

Add pudding mixes and spice & beat with wire whisk until well blended.

Gently fold in ½ of the Cool Whip

Spoon mixture into a graham cracker crust.

Refrigerate atleast 4 hours before serving – top with Cool Whip when served.



If you are using a small crust - like a store bought one - this is plenty. I made my own crust in a 9 ½ inch pie plate and I doubled this recipe to fill the crust. There was a little left over (probably a cup and a half) that I made 2 servings out of it for dessert for DH and I.

[ami]

Pumpkin Delight – P2
SUBMITTED BY: Annette Clark
Modified by Ami
Original Recipe from allrecipes.com
"This pumpkin and pudding pie recipe is both easy and low in calories."

INGREDIENTS
· 1 (1 ounce) package sugar-free instant vanilla pudding mix
· 1 1/2 cups skim milk
· 1 cup pumpkin puree
· 1 teaspoon pumpkin pie spice (nutmeg, cinnamon, cloves)
· 1 1/2 cups fat-free frozen whipped topping
· 1 (9 inch) pie crust (see recipe below)
DIRECTIONS
1. In a mixing bowl, beat the pudding mix and milk until well blended. Blend in the pumpkin, pie spice and fold in whipped topping.
2. Spoon into pie shell and chill. Top with low-fat whipped topping for garnish. Sprinkle a little ginger on topping if desired.

PIE CRUST
Graham Crackers Crust and Cookies - P2

1/4 cup trans fat-free spread, softened
1/2 cup splenda
1/4 teaspoon Vanilla
1 1/2 cups whole-wheat flour
(or try mixture of almond meal and whole wheat flour)
1 tsp vanilla extract
Pinch salt

Blend butter and Splenda, add rest of ingredients until well mixed.
I press it into an ungreased pie pan and bake at 350 degrees for about 10 minutes.
Watch it closely as it will burn very easily.

You can also make cookies with it - make 1-inch balls.
Place on parchment paper.
Cover with plastic wrap and mash flat with bottom of glass.
Remove plastic wrap and bake at 350 degrees for about 10 minutes.

You might be able to use half of the spread. I thought it was a little too greasy.

[recipelover]

Just copying in a recipe that was posted:

No Crust Pumpkin Pie , P2 [posted by Mingos_wife]

Preparation - 10 min | Cooking - 5 min | Cooling Time - 2 hrs refrigerating | Yields - 8

Ingredients:
2 tablespoons water
2 envelopes (7 grams each) unflavored gelatin
2 1/4 cups CARNATION Evaporated Low fat Milk, divided
1 can (15 oz.) LIBBY'S 100% Pure Pumpkin
1/2 cup packed dark brown sugar or low calorie sweetener equivalent
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract

Directions:

COAT 9-inch deep-dish pie plate with nonstick cooking spray.

PLACE water in medium bowl; sprinkle gelatin over water. Let stand for 5 to 10 minutes or until softened. Mixture may be firm. Bring 1 cup evaporated milk just to a boil in small saucepan. Slowly stir hot evaporated milk into gelatin. Stir in remaining evaporated milk, pumpkin, sugar, pumpkin pie spice and vanilla extract.

POUR mixture into prepared pie plate. Refrigerate for 2 hours or until set.

[jmaistros]

This is very simple, that I enjoy as a snack:

Mix ricotta cheese
a lil pumpkin
Splenda
Cinnamon
Ginger
(amt. based on your likings)

I mix with a food processor to make extra creamy.

It is soooo good and filling!