EASY CRUSTLESS PUMPKIN PIE RECIPES

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SKINNY PUMPKIN PIE RECIPE - BETTYCROCKER.COM



Skinny Pumpkin Pie Recipe - BettyCrocker.com image

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

Total Time 2 hours 25 minutes

Prep Time 25 minutes

Yield 8

Number Of Ingredients 12

1 1/4 cups Gold Medal™ all-purpose flour
1 teaspoon sugar
1/4 teaspoon salt
1/4 cup vegetable oil
3 to 4 tablespoons fat-free (skim) milk
3 egg whites or 1/2 cup fat-free egg product
1/2 cup sugar
1 1/2 teaspoons pumpkin pie spice
1/8 teaspoon salt
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 can (12 oz) evaporated fat-free milk
1/2 teaspoon vanilla

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 , CarbohydrateContent 38 g, CholesterolContent 0 mg, FatContent 1 , FiberContent 2 g, ProteinContent 7 g, SaturatedFatContent 1 g, ServingSize 1 Serving, SodiumContent 190 mg, SugarContent 20 g, TransFatContent 0 g

DEEP SOUTH DISH: OLD-FASHIONED BAKED PUMPKIN PUDDING



Deep South Dish: Old-Fashioned Baked Pumpkin Pudding image

A vintage sweet treat, pumpkin pudding is a dessert that falls somewhere between a dense cake and a crustless pumpkin pie. Slice into squares and serve with a sprinkle of powdered sugar and a garnish of freshly grated nutmeg.

Provided by Deep South Dish

Total Time 1 hours 10 minutes

Prep Time 15 minutes

Cook Time 55 minutes

Number Of Ingredients 12

1 (15 ounce) can 100% pure pumpkin
1/4 cup unsalted butter, melted
1/2 cup evaporated milk
1 large egg, room temperature
1 teaspoon pure vanilla extract
1 cup self-rising flour, using spoon and level method
2/3 cup granulated sugar
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
Powdered sugar or whipped cream and fresh grated nutmeg for garnish

Steps:

  • Preheat oven to 325 degrees F. Butter or spray an 8 x 8-inch baking dish and set aside.
  • In a mixing bowl, combine pumpkin, butter, evaporated milk, egg and vanilla until well mixed.
  • Add flour, sugar, salt, cinnamon, nutmeg and ginger and gently blend by hand until smooth.
  • Transfer batter to prepared pan and bake for about 50 to 55 minutes, or until edges of pudding begin to release from the pan and pudding is set and does not jiggle in the middle.
  • Cool in the pan on a rack for 30 minutes. To serve, cut into squares and sprinkle with powdered sugar or top with a dollop of whipped cream. Grate fresh nutmeg on top if desired.

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