Pumpkin Pie Recipes

• Serves: 8
• Prep Time: 15 minutes
• Total Time: 70 minutes

Ingredients

• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
• 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
• 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
• Whipped cream (optional)

Instructions

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

• Serves: 8
• Prep Time: 10 Minutes
• Total Time: 75 Minutes

Ingredients

• 1 1/2 cups pumpkin puree
• 1 (12 fluid ounce) can evaporated milk
• 2 eggs
• 3/4 cup white sugar
• 1 tablespoon all-purpose flour
• 1/2 teaspoon salt
• 1 1/4 teaspoons vanilla extract
• 1/2 teaspoon ground cinnamon
• 1 (9 inch) unbaked pie crust

Instructions

Preheat oven to 450 degrees F (230 degrees C).

In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, flour, salt vanilla and cinnamon. Pour filling into pie shell.

Bake for 20 minutes at 450 degrees F (230 degrees C) then turn oven temperature down to 350 degrees F (175 degrees C) and continue baking 40 more minutes or until a knife inserted in center comes out clean. Cool completely on a wire rack before serving.

Source: AllRecipes.com

• Serves: 8
• Prep Time: 10 Minutes
• Total Time: 65 Minutes

Ingredients

• 1 9-inch deep dish sugar-free pie crust
• unbaked
• 3/4 cup Equal Sugar-Lite
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/2 cup egg substitute (or 2 eggs)
• 1 can (15 oz) pumpkin
• 1 can (12 oz) evaporated milk

Instructions

Preheat oven to 425 degrees.

In a small mixing bowl, mix together Equal, cinnamon, salt and spices. In a large mixing bowl, whip egg substitute lightly with a fork. Stir in the pumpkin and the spice mixture. Stir in milk gradually. Pour into pie crust. Bake 15 minutes. Reduce oven temperature to 350 degrees and bake 40-50 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack for about two hours before cutting. Store leftovers in refrigerator. For serving, top with whipped cream. Sprinkle a light dusting of cinnamon over whipped cream, if desired.

Enjoy!

For more of Linda's recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com. For her regular dessert recipes visit her blog at http://ladybugssweettreats.blogspot.com.

• Serves: 8
• Prep Time: 10 Minutes
• Total Time: 4 Hours

Ingredients

• 4 ounces cream cheese
• softened
• 1 tablespoon milk or half and half
• 1 tablespoon sugar
• 1½ cups thawed Cool Whip
• 1 Keebler Ready Graham Cracker Crust
• 1 cup cold milk
• 2 boxes (4-serving size each) instant vanilla pudding
• 1 16-ounce can pumpkin
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ½ teaspoon ground ginger

Instructions

Beat cream cheese, 1 tablespoon of milk (or half and half) and sugar in a large bowl with a wire whisk until smooth. Gently stir in Cool Whip. (Add a couple of spoonfuls of pumpkin from a second can to this mixture if you'd like a more mousselike layer.) Spread on bottom of pie crust.

Pour 1 cup of milk into bowl. Add 2 boxes of pudding mix. Beat with wire whisk for one to two minutes. Mixture will be thick. Stir in one 16-ounce can of pumpkin. Add all the spices with a wire whisk. Mix well. Spread over the cream cheese layer. Refrigerate at least 4 hours or until set. Garnish as desired. Store leftover pie in refrigerator.

Per serving: 319 cal.; 4 g pro.; 40 g carb.; 15 g fat (8 sat., 5 monounsat., 2 polyunsat.); 20 mg chol.; 380 mg sod.; 3 g fiber; 29 g sugar; 44 percent calories from fat.

Source: The Sacramento Bee

• Serves: 8
• Prep Time: 10 Minutes
• Total Time: 60 Minutes

Ingredients

• 1 (16-ounce) package of silken tofu drained
• 1 (15-ounce) can unsweetened pumpkin puree
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves

Instructions

Preheat oven to 425 degrees. Blend tofu and pumpkin in a food processor until combined, looking orange. Add sugar and vanilla and blend until well-combined. With a rubber spatula, scoop mixture out of food processor bowl and into a medium mixing bowl.

Add remaining ingredients and stir by hand until they are well integrated. Pour into 9-inch pie shell. Place pie shell on a baking tray, which goes into the oven.

Bake at 425 for 15 minutes, then reduce heat to 325 degrees. Bake for about 45 minutes, until filling is nearly set. You may also notice slight cracks, which is a good indication that filling is set. Remove from oven and cool about 1 hour. Cover with foil and place in refrigerator until cold, at least one hour. Best served cold.

Source: Westerly Natural Market