FAT FREE SUGAR FREE PUMPKIN PIE RECIPES

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SUGAR-FREE APPLE PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME



Sugar-Free Apple Pie Recipe: How to Make It - Taste of Home image

This sugar-free pie is so delicious, you can't even detect the artificial sweetener in the filling. I always get rave reviews when I bring it to church potlucks. —Teresa Garlick, Glendale, Arizona

Provided by Taste of Home

Categories     Desserts

Total Time 01 hours 05 minutes

Prep Time 15 minutes

Cook Time 50 minutes

Yield 10 servings.

Number Of Ingredients 6

Sugar substitute equivalent to 1 cup sugar
1/4 cup cornstarch
1 teaspoon ground cinnamon
8 cups thinly sliced peeled tart apples
1 tablespoon butter
Dough for double-crust pie

Steps:

  • Preheat oven to 375°. In a large bowl, combine the first 3 ingredients; fold in apples. , On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top., Bake 35 minutes. Increase oven setting to 400°; bake until apples are tender, 15-20 minutes.

Nutrition Facts : Calories 339 calories, FatContent 19g fat (12g saturated fat), CholesterolContent 48mg cholesterol, SodiumContent 248mg sodium, CarbohydrateContent 41g carbohydrate (9g sugars, FiberContent 2g fiber), ProteinContent 4g protein.

SUGAR CREAM PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME



Sugar Cream Pie Recipe: How to Make It - Taste of Home image

I absolutely love Indiana sugar cream pie; especially the one that my grandma made for me. Here, we serve it warm or chilled and call it "Hoosier" sugar cream pie. —Laura Kipper, Westfield, Indiana

Provided by Taste of Home

Categories     Desserts

Total Time 55 minutes

Prep Time 40 minutes

Cook Time 15 minutes

Yield 8 servings.

Number Of Ingredients 7

Dough for single-crust pie
1 cup sugar
1/4 cup cornstarch
2 cups 2% milk
1/2 cup butter, cubed
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon

Steps:

  • Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 375°., Meanwhile, in a large saucepan, combine sugar and cornstarch; stir in milk until smooth. Bring to a boil. Reduce heat; cook and stir 2 minutes or until thickened and bubbly. Remove from heat; stir in butter and vanilla. Transfer to crust; sprinkle with cinnamon. Bake until golden brown, 15-20 minutes. Cool on a wire rack; refrigerate until chilled.

Nutrition Facts : Calories 418 calories, FatContent 24g fat (15g saturated fat), CholesterolContent 66mg cholesterol, SodiumContent 275mg sodium, CarbohydrateContent 47g carbohydrate (28g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

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RECIPES & COOKBOOKS - FOOD, COOKING RECIPES - BETTYCROCK…
When it comes to Thanksgiving, our eyes go right to the dessert table, searching for homemade Pumpkin Pie. With a flaky crust, smooth pumpkin filling and sweetened whipped cream, what's not to love about Pumpkin Pie? This is the best Pumpkin Pie recipe we've ever made, thanks to its incredible flavor profile and simple instructions. If there are leftovers–which are usually hard to come by–we'll even have Pumpkin Pie for breakfast!
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SUGAR-FREE APPLE PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME
This sugar-free pie is so delicious, you can't even detect the artificial sweetener in the filling. I always get rave reviews when I bring it to church potlucks. —Teresa Garlick, Glendale, Arizona
From tasteofhome.com
Reviews 4.7
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Category Desserts
Calories 339 calories per serving
  • Preheat oven to 375°. In a large bowl, combine the first 3 ingredients; fold in apples. , On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top., Bake 35 minutes. Increase oven setting to 400°; bake until apples are tender, 15-20 minutes.
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I absolutely love Indiana sugar cream pie; especially the one that my grandma made for me. Here, we serve it warm or chilled and call it "Hoosier" sugar cream pie. —Laura Kipper, Westfield, Indiana
From tasteofhome.com
Reviews 4.5
Total Time 55 minutes
Category Desserts
Calories 418 calories per serving
  • Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 375°., Meanwhile, in a large saucepan, combine sugar and cornstarch; stir in milk until smooth. Bring to a boil. Reduce heat; cook and stir 2 minutes or until thickened and bubbly. Remove from heat; stir in butter and vanilla. Transfer to crust; sprinkle with cinnamon. Bake until golden brown, 15-20 minutes. Cool on a wire rack; refrigerate until chilled.
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When it comes to Thanksgiving, our eyes go right to the dessert table, searching for homemade Pumpkin Pie. With a flaky crust, smooth pumpkin filling and sweetened whipped cream, what's not to love about Pumpkin Pie? This is the best Pumpkin Pie recipe we've ever made, thanks to its incredible flavor profile and simple instructions. If there are leftovers–which are usually hard to come by–we'll even have Pumpkin Pie for breakfast!
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Give the holidays a warm, delicious welcome...with a dollop of cream on top! This easy, 8-ingredient, impossibly easy pumpkin pie is prepped in just 10 short minutes thanks to Bisquick™. This makes it possible for you to whip up an amazing dessert right before your big family meal. They won't notice a thing, because the taste takes this pie to a place we call pumpkin heaven. Either way, our Bisquick™ pumpkin pie is sure to earn a permanent spot on your holiday menu!
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This sugar-free pie is so delicious, you can't even detect the artificial sweetener in the filling. I always get rave reviews when I bring it to church potlucks. —Teresa Garlick, Glendale, Arizona
From tasteofhome.com
Reviews 4.7
Total Time 01 hours 05 minutes
Category Desserts
Calories 339 calories per serving
  • Preheat oven to 375°. In a large bowl, combine the first 3 ingredients; fold in apples. , On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top., Bake 35 minutes. Increase oven setting to 400°; bake until apples are tender, 15-20 minutes.
See details


SUGAR CREAM PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME
I absolutely love Indiana sugar cream pie; especially the one that my grandma made for me. Here, we serve it warm or chilled and call it "Hoosier" sugar cream pie. —Laura Kipper, Westfield, Indiana
From tasteofhome.com
Reviews 4.5
Total Time 55 minutes
Category Desserts
Calories 418 calories per serving
  • Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 375°., Meanwhile, in a large saucepan, combine sugar and cornstarch; stir in milk until smooth. Bring to a boil. Reduce heat; cook and stir 2 minutes or until thickened and bubbly. Remove from heat; stir in butter and vanilla. Transfer to crust; sprinkle with cinnamon. Bake until golden brown, 15-20 minutes. Cool on a wire rack; refrigerate until chilled.
See details


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Reviews 4.5
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  • In chilled medium bowl, beat whipping cream and 2 tablespoons sugar with electric mixer on high speed until stiff peaks form. Serve pie with whipped cream. Store in refrigerator.
See details


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From bettycrocker.com
Reviews 4.5
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