Light Pumpkin Pie Recipes

Steps:

• In a large bowl, combine milk and pudding mix. Beat for 1 minute (mixture will be thick). Add pumpkin and spices; beat 1 minute longer. Pour into pie crust. , Cover and refrigerate for 2 hours or until firm. If desired, garnish with whipped topping and sprinkle with cinnamon.

Steps:

• On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 20-25 minutes or until edges are golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool completely on a wire rack., In a small heavy saucepan, melt marshmallows over low heat. Remove from the heat. Stir in the pumpkin, cinnamon, allspice and salt; cool to room temperature., Fold in whipped topping. Spoon into pastry shell. Refrigerate for at least 4 hours before serving. Garnish with additional whipped topping and cinnamon if desired.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine graham cracker crumbs, 2/3 cup sugar, and melted butter in a mixing bowl. Mix until evenly moistened, then press into the bottom and halfway up the sides of a 9-inch springform pan. Place pan on a baking sheet.
• Bake the crust in the preheated oven until lightly browned and toasted, about 10 minutes. Remove from the oven and allow crust to cool.
• Beat cream cheese and 1/2 cup sugar together in a large bowl with an electric mixture until light and fluffy, 2 to 3 minutes. Beat in pumpkin puree until completely incorporated.
• Fold whipped topping into pumpkin mixture; stir in nutmeg and pumpkin pie spice. Pour pumpkin mixture into graham cracker crust. Cover pie with plastic wrap and refrigerate overnight. Gently remove pie from springform pan.

Steps:

• Make pastry dough as directed. Roll out dough into a 14-inch round on a lightly floured surface and fit into a 9-inch glass pie plate (4-cup capacity). Crimp edge decoratively and prick bottom all over. Chill 30 minutes.
• Preheat oven to 375°°F.
• Line shell with foil and fill with pie weights. Bake in middle of oven 20 minutes. Remove weights and foil and bake shell until pale golden, 6 to 10 minutes more. Cool in pan on a rack. Whisk together pumpkin, cream, milk, eggs, brown sugar, spices, and salt, then pour into shell.
• Bake pie in middle of oven 45 to 50 minutes, or until filling is set but center still trembles slightly. (Filling will continue to set as pie cools.) Transfer to rack and cool completely.

Steps:

• Mix the first 7 ingredients together in a large bowl.
• Add the eggs, then the two milks and mix well.
• Pour into an unbaked pie shell.
• Bake at 450' for 10 minutes and then 350' for 25-30 minutes until a knife comes out clean.

Steps:

• Preheat the oven to 350 degrees.
• Grind the cookies in a good processor.
• Lightly spray a 9" glass pie pan with vegetable cooking spray.
• Pat the cookie crumbs into the pan evenly.
• Mix the rest of the ingredients in a medium-sized mixing bowl. Pour into the crust and bake until knife inserted in center comes out clean, about 45 minutes. Store in the refrigerator.

Steps:

• Preheat oven to 425°F.
• In a small bowl, combine Splenda, cornstarch, cinnamon, ginger, cloves, and salt.
• In a separate large bowl, beat egg whites well.
• Stir sugar mixture into the large bowl.
• Stir in the can of pumpkin.
• Slowly stir in skim milk.
• Stir well, until all ingredients are uniformly mixed.
• Pour into a 9-inch round pie plate that has been lightly coated with nonstick cooking spray.
• Bake at 425°F for twelve to fifteen minutes.
• Reduce temperature to 350°F.
• Bake pie an additional 30-35 minutes at 350°F.
• Remove pie from oven and cool.
• Serve immediately or refrigerate until serving.

Steps:

• Preheat oven to 350°F.
• Coat a 9 inch pie pan with nonstick cooking spray.
• In a medium bowl mix graham cracker crumbs, margarine and sugar and press into pie pan.
• In a large bowl mix together the pumpkin, egg whites, evaporated milk, sugar, cinnamon, vanilla, pumpkin pie spice and cornstarch. Pour the mixture into prepared crust.
• Bake for 10 minutes. Then turn down the heat to 300°F and bake pie for an additional 35 minutes. Remove pie and allow to cool before serving.
• (HINT: the crust can be made ahead of time and place in the fridge, but after pouring in the pumpkin mixture bake right away, or else you'll get a soggy pie crust!)=).