Sugar Free Pumpkin Pie Variation Of Johnsons Recipes

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SUGAR FREE PUMPKIN PIE (VARIATION OF JOHNSON'S RECIPE)



Sugar Free Pumpkin Pie (Variation of Johnson's Recipe) image

Recipe came from Johnson posted on Recipezaar but adapted to account for the fat free milk and regular graham cracker crumbs

Provided by ELR3990

Categories     Pie

Time 55m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 10

1 (15 ounce) can pumpkin
1 (12 ounce) can fat-free evaporated milk
1/2 cup egg substitute (equivalent to 2 eggs)
3/4 cup artificial sweetener (Splenda)
1 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon ginger
1/8 teaspoon salt
1/2 cup graham cracker crumbs
ultra Cool Whip Lite

Steps:

  • Combine all ingredients except graham cracker crumbs.
  • Mix until smooth.
  • Add graham cracker crumbs.
  • Bake 325 F oven for 50-55 minutes until a knife inserted in center comes out clean.
  • Cool and serve with whipped topping.

Nutrition Facts : Calories 77.8, Fat 0.7, SaturatedFat 0.2, Cholesterol 1.7, Sodium 141.1, Carbohydrate 13, Fiber 0.6, Sugar 7.5, Protein 5.7

SUGAR FREE PUMPKIN PIE



Sugar Free Pumpkin Pie image

Make and share this Sugar Free Pumpkin Pie recipe from Food.com.

Provided by sugarfree

Categories     Pie

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 9

2 eggs
1 (15 ounce) can pumpkin
3/4 cup Splenda granular
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon clove
1 (12 ounce) can evaporated milk
1 -9 inch unbaked pie shell

Steps:

  • Pre-heat oven to 425 degrees.
  • Combine ingredients.
  • Pour into pie crust.
  • Bake 15 minute at 425.
  • Reduce heat to 350 degrees and bake 45 minutes.
  • Cool and garnish with whipped cream.

SUGAR FREE FAT FREE PUMPKIN PIE



Sugar Free Fat Free Pumpkin Pie image

Make and share this Sugar Free Fat Free Pumpkin Pie recipe from Food.com.

Provided by Sunshine_Trish

Categories     Pie

Time 1h10m

Yield 8 slices, 8 serving(s)

Number Of Ingredients 8

1 deep dish pie shell (unbaked)
1/3 cup pasteurized liquid egg-whites
2/3 cup Splenda sugar substitute
1 dash salt
1 (15 ounce) can pumpkin
1 teaspoon cinnamon
1/2 teaspoon ginger
1 (12 ounce) can fat-free evaporated milk

Steps:

  • Preheat oven to 425°F.
  • In a large bowl mix egg whites, splenda & salt.
  • Add the Pumpkin to egg mixture, along with the Cinnamon & Ginger.
  • Mix til well blended. (I use a whisk).
  • Add FF Evap Milk. Blend well.
  • Pour into unbaked pie shell.
  • Bake at 425 for 15 minutes
  • Reduce heat to 350 & bake for an additional 35 minutes.

Nutrition Facts : Calories 129.3, Fat 5.3, SaturatedFat 1.8, Cholesterol 1.7, Sodium 171.2, Carbohydrate 16.4, Fiber 0.6, Sugar 6.3, Protein 4.5

SUGAR-FREE PUMPKIN PIE



Sugar-Free Pumpkin Pie image

Make and share this Sugar-Free Pumpkin Pie recipe from Food.com.

Provided by Marg CaymanDesigns

Categories     Pie

Time 1h

Yield 8 servings.

Number Of Ingredients 11

1 (15 ounce) can pumpkin
1 (12 ounce) can evaporated skim milk
egg substitute (equivalent to 2 eggs)
2 egg whites
artificial sweetener (equivalent to 3/4 cup sugars)
1 teaspoon cinnamon, ground
1/4 teaspoon allspice, ground
1/4 teaspoon ginger, ground
1/8 teaspoon salt
1/2 cup reduced-fat graham cracker crumbs
light whipped topping (and additional cinnamon) (optional)

Steps:

  • In a mixing bowl, combine the pumpkin, milk, egg substitute, egg whites and sweetener, beat until smooth.
  • Add the spices and salt, beat until well mixed.
  • Stir in graham cracker crumbs.
  • Pour into a 9-in. pie plate that has been coated with nonstick cooking spray.
  • Bake at 325'F for 50-55 minutes or until a knife inserted near the center comes out clean.
  • Cool.
  • If desired, garnish with a dollop of whipped topping and sprinkling of cinnamon.
  • Store in the refrigerator.
  • Sweet 'N Low or Sweet One are recommended for baking.

Nutrition Facts : Calories 52.4, Fat 0.2, SaturatedFat 0.1, Cholesterol 1.7, Sodium 99.6, Carbohydrate 8.7, Fiber 0.4, Sugar 5.6, Protein 4.7

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