Pumpkin pie recipes

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

A little known fact, November 21 is always Pumpkin Pie Day. The noon show crew will be tasting two different versions of pumpkin pie: a light pumpkin pie baked in a traditional pastry crust, a light pumpkin pie baked in a ginger snap crust, and a crustless pumpkin pie.  Tune-in to see which pie wins the challenge, and the positive benefits the light and crustless versions have on calories and fat!

P.S. they are all served with a fresh spiced whipped cream!

Light Pumpkin Pie
Makes 8 servings

1 cup ginger snap cookies
1 can (15-ounces) pumpkin
(not pumpkin pie filling – this already has spices added to it)
½ cup egg whites (about 4 lg. eggs)
½ cup sugar
2 teaspoons pumpkin pie spice
1 can (12-ounces) evaporated fat-free milk

  1. Preheat the oven to 350 degrees F. Spray 9-inch round glass pie dish with nonstick cooking spray.
  2. Grind the ginger snap cookies in a food processor. Pat the cookie crumbs into the pan evenly.
  3. Mix the rest of the ingredients in a large mixing bowl. Pour into the crust and bake until knife inserted in center comes out clean, about 45 minutes. Cool on wire rack for 2 hours. Serve immediately or cover and refrigerate.

Source: North Carolina Eat Smart, Move More.

Nutrition per 1/8 of recipe: 220 calories, 4.5g fat, 0mg cholesterol, 160mg sodium, 39g carbohydrate, 3g fiber, 28g sugars, 7g protein.

Crustless Pumpkin Pie

¾ cup granulated sugar
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground cloves
2 large eggs
1 can (15-ounces) pumpkin
1 can (12-ounces) evaporated fat-free milk
Reduced-fat whipped topping, optional

  1. Spray 9-inch round glass pie dish with nonstick cooking spray. Preheat oven to 325 degrees F.
  2. Mix sugar, cinnamon, salt, ginger, and cloves in small bowl.
  3. Beat eggs in large mixing bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in  evaporated milk. Pour into pie dish.
  4. Bake for 55 to 60 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or cover and refrigerate. Top with whipped topping if desired.

Source: www.verybestbaking.com

Nutrition for 1/8 of recipe (without topping): 140 calories, 1.5g fat, 55mg cholesterol, 210mg sodium, 28g carbohydrate, 2g fiber, 26g sugar, 6g protein.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s

1 Comment