WHAT CAN BE SUBSTITUTED FOR PUMPKIN PIE SPICE RECIPES
BETTER THAN PUMPKIN PIE RECIPE | ALLRECIPES
Looks like pumpkin, tastes like pumpkin, but it's butternut squash!
Provided by Barbara
Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash
Total Time 1 hours 10 minutes
Prep Time 20 minutes
Cook Time 50 minutes
Yield 1 - 9 inch pie
Number Of Ingredients 11
Steps:
- Place squash in a saucepan with enough water to cover. Bring to a boil, and simmer over medium heat until tender, about 15 minutes. Drain, and cool.
- Preheat oven to 350 degrees F (175 degrees C).
- In a blender or food processor, combine butternut squash, brown sugar, cornstarch, egg, milk, cinnamon, allspice, cloves, ginger, and nutmeg. Process until smooth. Pour into the unbaked pie shell.
- Bake in preheated oven for 50 minutes, or until a table knife comes out clean when inserted in the center.
Nutrition Facts : Calories 249 calories, CarbohydrateContent 36.2 g, CholesterolContent 32.4 mg, FatContent 10.2 g, FiberContent 1 g, ProteinContent 4.2 g, SaturatedFatContent 2.7 g, SodiumContent 188.5 mg, SugarContent 21.4 g
SUGARLESS PUMPKIN PIE RECIPE | ALLRECIPES
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 Desserts Pies Pumpkin Pie Recipes
Yield 8 servings
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, CarbohydrateContent 19 g, CholesterolContent 48 mg, FatContent 9 g, FiberContent 2.5 g, ProteinContent 15.6 g, SaturatedFatContent 2.4 g, SodiumContent 378.8 mg, SugarContent 5.9 g
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From sugarfreemom.com
Reviews 4.4
Total Time 65 minutes
Category Dessert
Calories 196 kcal per serving
Reviews 4.4
Total Time 65 minutes
Category Dessert
Calories 196 kcal per serving
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PUMPKIN SPICE BUNDT CAKE WITH BUTTERMILK ICING RECIPE | EPICURIOUS - RECIPES, MENU IDEAS, VIDEOS & COOKING TIPS
When the pumpkin pie is gone, but you've only just begun to get your fill of pumpkin desserts, this bundt will fill the void quite nicely (and the somewhat more assertive spices will welcome the season ahead). Best of all, the flavors continue to develop and the cake tastes even better a few days after it's baked, so it's perfect to have on hand at this time of year, when guests tend to drop in unexpectedly.
From epicurious.com
Reviews 3.4
Total Time 1 3/4 hr (includes cooling)
From epicurious.com
Reviews 3.4
Total Time 1 3/4 hr (includes cooling)
- While cake is cooling, whisk together buttermilk and confectioners sugar until smooth. Drizzle icing over warm cake, then cool cake completely. Icing will harden slightly.
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PUMPKIN PIE SPICE RECIPE + SUBSTITUTIONS, USES, & VARIATIONS! | WILLAMETTE TRANSPLANT
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LIBBY'S® FAMOUS PUMPKIN PIE - RECIPE | COOKS.COM
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EASY RECIPES, FUN TRAVELS, & REAL LIFE SOUTHERN DAYS - 1950S LIBBY’S OLD PUMPKIN PIE - BIG BEAR'S WIFE - VINTAGE PUMPKIN PIE
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DAIRY-FREE PUMPKIN PIE - JOYFOODSUNSHINE
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