do you have a low- fat crust-less pumpkin pie recipes?!?

Answer 1

NGREDIENTS:

* 1/4 cup water
* 2 1-ounce envelopes unflavored gelatin
* 2 cups fat-free evaporated milk, divided
* 3/4 cup packed brown sugar
* 1 15-ounce can pure pumpkin
* 1 tsp cinnamon
* 1/2 tsp ground ginger
* 1/4 tsp nutmeg
* 1/4 tsp cloves
* 1 tsp vanilla extract

PREPARATION:
Spray a 9-inch pie plate with nonstick cooking spray.

In a large bowl, sprinkle gelatin in water. Leave to stand for 5 minutes.

Pour 1 cup of fat-free evaporated milk into a small saucepan and heat until almost boiling. Remove from heat and whisk into gelatin. Don’t worry if it the gelatin has hardened, the hot milk will liquefy it. Stir in remaining cup of evaporated milk, sugar, canned pumpkin, cinnamon, ginger, nutmeg, cloves and vanilla extract. Stir until well blended.

Pour pumpkin mixture into pie plate. Refrigerate for at least 2 hours.

Serves 8.

Per Serving: Calories 152, Calories from Fat 2, Total Fat 0.2g (Sat 0.2g), Cholesterol 2mg, Sodium 85mg, Carbohydrate 32.1g, Fiber 1.7g, Protein 5.4g

Answer 2

Low Fat Crustless Pumpkin Pie
From Fiona Haynes,
Your Guide to Low Fat Cooking.
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Most of the fat in pumpkin pie is in the crust. Here's a great no-crust, no-bake pumpkin pie without all the fat. This makes a great low fat option for Thanksgiving.
INGREDIENTS:
1/4 cup water
2 1-ounce envelopes unflavored gelatin
2 cups fat-free evaporated milk, divided
3/4 cup packed brown sugar
1 15-ounce can pure pumpkin
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
1/4 tsp cloves
1 tsp vanilla extract
PREPARATION:
Spray a 9-inch pie plate with nonstick cooking spray.
In a large bowl, sprinkle gelatin in water. Leave to stand for 5 minutes.

Pour 1 cup of fat-free evaporated milk into a small saucepan and heat until almost boiling. Remove from heat and whisk into gelatin. Don’t worry if it the gelatin has hardened, the hot milk will liquefy it. Stir in remaining cup of evaporated milk, sugar, canned pumpkin, cinnamon, ginger, nutmeg, cloves and vanilla extract. Stir until well blended.

Pour pumpkin mixture into pie plate. Refrigerate for at least 2 hours.

Serves 8.

Answer 3

use low fat canned milk instead of reg ,use one less egg yolk,and just put in a pan like a cake pan in another with water half way up the side to bake like a custard,u can go sugar free as well just use splenda

Answer 4

Use half the can plus 1 tablespoon. The crust less pie is pretty good, but don't the whip cream!!

Answer 5

I don't have one personally. But, there is a great website called recipezaar.com. They have every recipe imaginable. It is fantastic!