Kitchen Crafts 'n' More

Tuesday, September 26, 2006 Two Healthy Pumpkin Pie Recipes

Recipe #1. PUMPKIN CHIFFON PIE (Low-Fat)
INGREDIENTS: Reduced-fat graham cracker crust, 2 3/4 cups cold skim milk, 2 pkgs. (1.5-ounces each) instant sugar-free vanilla pudding mix, 15-ounce can solid pack pumpkin, 1 tsp. ground cinnamon, 1/2 tsp. ground ginger, 1/4 tsp. ground cloves, Light frozen whipped topping and additional cinnamon (optional).
DIRECTIONS: In a mixing bowl, combine milk and pudding mix. Beat for 1 minute (mixture will be thick). Add pumpkin and spices. Beat 1 minute longer. Pour into pie crust. Cover and refrigerate for 2 hours or until firm. If desired, garnish with whipped topping and sprinkle with cinnamon.

INGREDIENTS: 9-inch unbaked pastry shell, 1 can (16-ounces) pumpkin, 1 can (12-ounces) evaporated skim milk, 3 eggs, 5 1/2 tsp's. sugar substitute, 1/4 tsp. salt, 1 tsp. ground cinnamon, 1/2 tsp. ground ginger, 1/4 tsp. ground nutmeg, 1/8 tsp. ground cloves.
DIRECTIONS: Beat first 3 ingredients in a medium bowl then beat in remaining ingredients. Pour mix into pastry shell. Bake at 425° for 15 minutes. Reduce heat to 350° and bake until knife inserted near center comes out clean, about 40 minutes. Cool on wire rack.

Thanks to Sue B. for today's pie recipes!
For fresh pie recipes every day - visit the Pie Recipes blog at

Posted by HappySlob :: 9:00 AM :: 0 comments

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