How To make Reduced Fat Pumpkin Pie

NO CRUST PUMPKIN PIE RECIPE - How To Make Easy Pumpkin Pie For Thanksgiving

I present Pumpkin Pie made Without Crust. It is way easier (saves tons of effort and time) and do I have to mention - healthier - than an option with a crust. It contains all the pumpkin goodness and nothing besides of that. We can consider it a pure pumpkin pie! :) If you are a fan of classic pumpkin pie and wonder how to make it from scratch here are links for my last year recipes:

PUMPKIN PIE FROM SCRATCH:
PUMPKIN PUREE FROM SCRATCH:
PIE CRUST FROM SCRATCH:

Lets start the new holiday season with a great homemade pie! Happy Thanksgiving to all of you!

INGREDIENTS:
16 OZ. 100% PURE PUMPKIN PUREE
12 OZ. EVAPORATED MILK
2 EGGS
3/4 cup SUGAR
1/2 tsp NUTMEG
1/2 tsp GINGER
1 tbsp CINNAMON
1/2 tsp SALT
Some coconut oil or cooking oil for greasing the pan.
Some ground oats.

Cooking Instructions:
1) In a bowl mix all dry ingredients: sugar, nutmeg, ginger, cinnamon and salt. Put aside.
2) Using mixer beat eggs reduce speed to stir and slowly add pumpkin puree.
3) Add sugar-spice mix to the mixing bowl and combine with pumpkin.
4) Gradually stir in evaporated milk and mix until all pie ingredients are completely combined.
5) Grease 9 Springform pan with some oil and dust gently with some oats. Remove the excess oats. Pour pie mixture into pan.
6) Preheat the oven to 425 F / 218 C.
Bake at 425 F / 218 C for 15 minutes and then reduce temperature to 350 F /177 C and bake for 50-60 minutes.
7) Let it cool and serve. Bon Appétit!

Other related cake & pie recipes by The Food Nut:
PUMPKIN CHEESECAKE:
HOMEMADE CHEESECAKE:
EASY CARROT CAKE:
CHERRY COFFEE CAKE:

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Lots of Love and Bon Appétit!

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Eat THIS before getting a slice of Pumpkin Pie

Eat THIS before getting a slice of Pumpkin Pie this Thanksgiving
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Healthy Protein Pumpkin Pie

How awful is that title? Pretty bad huh? Anyways, for Thanksgiving I wanted a pumpkin pie, so I made one. However the macros on it weren't very friendly so I made some changes. In this video I go over how I did this and then show you how to make the pie.

Ingredients:
1 14oz can pumpkin puree
1/2 cup skim milk
1 teaspoon pumpkin pie spice
1/3 cup liquid eggs
2 scoops protein powder
1 pre made pie crust (8-9 inches)

Pre heat oven to 425. Stir all ingredients in bowl, then place in pie crust. Bake for 10 min before turning oven to 350 and cooking until pie is done (usually around 40 min).

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Julia Child's Fluffy Pumpkin Pie was an Unexpected Journey

Julia Child's Fluffy Pumpkin Pie recipe you can find online!

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ingredients:

Yield: Two 9-inch pies, 16 to 20 servings
4eggs
215-ounce cans (3½ cups) pumpkin purée
1cup light brown sugar
1cup plus 2 tablespoons granulated sugar
Kosher salt
3 tablespoons molasses
3 tablespoons bourbon or dark rum (optional)
3 teaspoons cinnamon
3 teaspoons ginger
¼ teaspoon nutmeg
¼ teaspoon cloves
1 cup heavy cream
¾ cup milk, more as needed

Julia’s pie shell (I doubled this)
5 oz plain flour
Salt
4 Iz chilled Butter
4 tb (or less) cold water

Low Fat Vegan No Oil Happy Herbivore Thanksgiving Pumpkin Pie Crust-less EASY!

This pie is made all year in our household. It is creamy and amazing. You do not miss the crust one little bit! It is easy to make and will leave you amazed. I recommend you make it the day before. The recipe says you can chill it up to 4 hours before eating. There are never any left overs.
Regarding the mistake pie I made without the flour. It was amazing! We ate it all too! The kids loved it as a pudding. See mistakes sometimes do work out!


FYI: The original recipe calls for 1/2 C of Mori-Nu extra-firm silken tofu. I can never figure out what to do with the rest of the tofu in the package so I just use the 1/2 C of cashews.


Ingredients:
1/2 C silken tofu (I used 1/2 C cashews soaked in boiling water for 10 min)
1 1/2 C nondairy milk
2 tbsp cornstarch or arrow root powder
1 tsp vanilla
2 C canned pure pumpkin
1/2 C whole wheat pastry flour (I used all purpose flour)
2 tsp baking powder
1/2 C brown sugar
1/4 tsp salt
3 tsp pumpkin pie spice (I used 2.5 tsp)
Bake at 350 degrees for 1 hour

MINI PUMPKIN PIES | easy, healthy, & homemade recipe

These Mini Pumpkin Pie Bites are an easy, healthy, homemade recipe that is insanely delicious. Learn how to make pumpkin pie healthier and bite-sized in this step-by-step video! Perfect for the holidays or for anyone who just loves pumpkin pie.

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PUMPKIN PIE BITES | easy, healthy, homemade recipe
1 (15 ounces) can pumpkin puree (2 cups)
1/2 cup coconut milk cream (scoop the cream from the top of the can)
1/2 cup real maple syrup
2 eggs + 1 egg yolk
1 teaspoon ground cinnamon
1.5 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
1/2 teaspoon kosher sea salt (this is my favorite)

Crust
2 cups raw pecans
1/2 cup unsweetened shredded coconut
1/4 cup real maple syrup
2 tablespoons coconut oil
1/4 teaspoon kosher sea salt

Pre-heat oven to 350 Fº

In a food processor combine; pecans and coconut and pulse back and forth until they have broken down. You want to have a consistency similar to sand that sticks together when pinched between your fingers. Be careful not to over blend or you will end up with nut butter.

Add in the maple syrup, coconut oil, and sea salt. Pulse again until everything is well combined.

Line a 12-cup muffin pan with cupcake liners (you can use paper or silicon liners) + 4 cups of a second pan (or work in batches since the recipe makes 16 minis in total).

Divide the nut mixture as evenly as possible amongst all sixteen cups and then use your fingers to pat them down in each cup to form a crust for each mini pie. Set aside.

Filling:
In a large bowl combine pumpkin puree, coconut milk/cream, maple syrup, eggs, egg yolk, cinnamon, pumpkin pie spice, vanilla extract, and sea salt.

Use a hand mixer to mix until everything is well combined.

Divde the filling as evenly as possible amongst all 16 muffin cups.

Pop into the oven for 30 minutes or until set thorough. Cool completely and then transfer into an airtight container and refrigerate for a minimum of 6 hours.

Serve topped with whipped cream and an extra dash of cinnamon.

Makes 16 mini pies.

NUTRIENTS PER SERVING: Calories 160 | Total Fat 13.3g | Saturated Fat 5.3g | Cholesterol 43mg | Sodium 47mg | Carbohydrate 9.3g | Dietary Fiber 2g | Sugars 5g | Protein 2.5g

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