How To make Thanksgiving Day Fat Free Pumpkin Pie
Crust: 1 c Dry bread crumbs
Filling: 1 sm Sugar pumpkin; 2 # or
1 1/2 c Pumpkin, canned
4 Egg whites
2/3 c Sugar
1/2 ts Salt
1 ts Cinnamon
1/4 ts Ginger or
1 ts Finely grated fresh
-gingerroot 1/4 ts Nutmeg
1 1/4 c Evaporated skim milk
To prepare crust, generously spray 9" Pyrex pie plate with vegetable cooking spray. Scatter crumbs over & evenly press into surface. Spray crumbs with spray & bake crust on middle rack @ 350 for 10-15 min till dry & lightly colored. Cool on rack. If using fresh pumpkin, rinse, stem & halve pumpkin. Scrape away seeds (bake them on jelly roll pan with dash of salt if desired) and filaments & cut into 2" chunks. Using paring knife, remove skin & place pumpkin in lg baking dish. Add 1/2 c water & cover dish tightly with foil. Bake @ 350 about 1 hr, till soft, checking to make sure that water has not evaporated, adding more if needed. Cool & puree pumpkin in food processor. If there is more than needed, salt leftovers lightly & freeze up to several months in tightly sealed plastic container. To prepare filling, scrape cooked fresh pumpkin or canned pumpkin into bowl & whisk in egg whites. Whisk in sugar, salt, cinnamon, ginger, nutmeg & evap milk, one ingredient at a time, whisking smooth between each addition. Pour into prepared crust. Bake @ 350 till filling is set, 1 hr. Cool on rack. Refrigerate if prepared more than a few hours in advance of serving. Posted on Prodigy by Kim Clegg. -----
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Vegan Pumpkin Pie | The Viet Vegan
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So today we learned that if people snap or DM me enough to share this pumpkin pie recipe, I will hustle to get it out for you guys in time for Thanksgiving XD
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Healthy Pumpkin Pie for the Holidays + ANNOUNCEMENT! Mind Over Munch
Check out this healthy holiday recipe: a homemade HEALTHY pumpkin pie, with a gluten-free pie crust! 2 easy recipes from my brand new eBook– Ho Ho Healthy! A Mind Over Munch Christmas.” I thought pumpkin pie was the perfect recipe to share because Thanksgiving is just around the corner! You can use this filling with my low fat crust recipe, or with your own favorite recipe or pre-made crust!
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Healthy Pumpkin Pie Recipe | Fat-Free + High-Protein
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Healthy Crustless Pumpkin Pie (8 slices - 115 calories 0 F / 17 C / 11 P per slice)
1 can pumpkin (15 oz)
3/4 cup unsweetened almond milk
3 scoops whey protein powder (I use Slap Nutrition)
1/4 cup all-purpose gluten-free flour
2 Tablespoons starch (corn, arrowroot, tapioca, or potato)
1/3 cup coconut sugar
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
Bake at 375 for 35-40 minutes. Allow to cool completely and then refrigerate for at least 6 hours or overnight before slicing.
Easy Pumpkin Pie Recipe - Seriously Tasty Thanksgiving Recipes by Warren Nash
Thanksgiving is on it’s way and what better dessert to make than my pumpkin pie recipe. Made from real pumpkin, this tasty dessert is easy to prepare and great for kids too.
I use pre-prepared shortcrust pastry to make it even simpler to bake from scratch and you can make it healthier by not adding butter. Why is this dessert not more popular in the UK!?
Get the directions for my easy pumpkin pie recipe on my website:
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Ingredients (Serves 10 | Prep time: 25m | Cooking time: 60m | 256 calories & 14.3g fat p/serving):
- 600g Real pumpkin
- 320g Pre-prepared shortcrust pastry
- 150g Dark brown sugar
- 2 tsp Mixed spice
- 2 Eggs
- 50g Butter
- Icing sugar (to dust)
FullyRaw Pumpkin Pie!
You haven't tried Pumpkin Pie until you have tried my magical vegan Pumpkin Pie! It's FullyRaw, low-fat, and SUPER sweet! Watch me turn into a pumpkin as I share with you this unbelievable recipe! Mom even quotes, Don't tell your grandma it's better than hers! You want a slice of this pumpkin spice! ;) This low-fat raw vegan recipe is the ultimate holiday pie to share with family and friends! Give it a thumbs up if you think it's DELICIOUS, and be sure to watch the BLOOPERS because they are my favorite part of this pie! Please leave your comments below! HUGS!
It's so easy to make in just 2 easy steps! In order to make this recipe, you will need a blender as well as a food processor and a pie dish. Rawfully Organic has the best non-profit deals on the Vitamix blenders! Please email kristina@rawfullyorganic.com for the details!
Ingredients for the Crust:
1-1.5 Cups of Pecans
1 Lb of Fresh, Wet Dates
Directions for the Crust:
Process both ingredients in a food processor until they reach a crust-like consistency.
Press the crust into your pie pan.
Ingredients for the Pumpkin Pie Filling:
1 Pie Pumpkin
2 Lbs Dates
1 SUPER Ripe Persimmon
1 Large Tsp. of Cinnamon
1 Tiny Pinky Finger of Ginger
Optional: Scrape from a Vanilla Bean
Directions for the Filling:
Pit your dates, and place them in the vitamix with your chopped and peeled pumpkin.
Add all of the rest of the ingredients.
Pour the filling into the crust and spread it in evenly.
Freese the pie until it firms up.
Serve chilled!
Watch the video for more details on how to make this recipe!
Enjoy immensely and share with family and friends!
This recipe is created for you with LOTS of love for the special holidays by FullyRawKristina aka Kristina Carrillo-Bucaram. Hugs!
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Filming & Editing by Kristina Carrillo-Bucaram and Matt Garza of
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About FullyRawKristina:
Kristina Carrillo-Bucaram lives to inspire a FullyRaw or 100% raw vegan healthy lifestyle. Raw veganism incorporates fruits, vegetables, nuts, and seeds. Kristina posts new videos every week that include recipes, tips, tricks, vlogs, motivational, fitness, exercise, and inspiration on how to be the best version of yourself!