Low Fat Pumpkin Mousse Pie Recipes

Steps:

• Preheat oven to 350 degrees F.
• Combine the gingersnaps, oil, and 2 tablespoons brown sugar in the bowl of a food processor; pulse to form fine crumbs. Press the crumbs into the bottom and up the sides of a 9-inch pie plate. Bake until the crust is set and golden brown, 10 to 15 minutes. Let cool completely on a wire rack.
• In a large bowl, stir together the pumpkin puree, vanilla, pumpkin pie spice and remaining 1/3 cup brown sugar until blended; stir in the frozen yogurt. Spread into the cooled pie crust and freeze until firm, about 3 hours. Wrap tightly in plastic to freeze up to 1 week.
• When ready to serve, transfer the pie to the refrigerator to soften slightly, about 30 minutes. Top with Maple Whipped Cream, if desired.
• Sprinkle the gelatin over the water in a medium bowl; let stand until absorbed, about 5 minutes. In a small saucepan, heat the milk until steaming. Whisk the hot milk into the gelatin to dissolve. Stir in the maple syrup and vanilla.
• Place the bowl in a bowl of ice water and stir occasionally until just beginning to set around the edges, about 15 minutes. Using a hand-held mixer, beat the cold milk mixture on high until thick and fluffy, about 8 minutes. Spread on top of the frozen mousse pie; swirl like a meringue topping. Serve.

Steps:

• Mix together milk, pumpkin dry pudding mix, spice in bowl with electric mixer till smooth.
• Fold in half the Cool Whip and spoon into crust.
• Layer top with rest of the Cool Whip (should be about 1/4-1/2 thick on top).
• Chill in refrigerator for 2 hours before serving.

Steps:

• In a large bowl, beat the pumpkin, condensed milk, egg substitute and seasonings just until smooth. Pour into pastry shell., Bake at 425° for 15 minutes. Reduce heat to 350°; bake 25-30 minutes longer or until a knife inserted in the center comes out clean. Cool completely on a wire rack. Store in the refrigerator.

Steps:

• In a medium bowl, mix together the pumpkin, milk, and instant pudding mix. Stir in the pumpkin pie spice, and fold in half of the whipped topping.
• Pour into an 8-inch pie plate, and spread remaining whipped topping over the top. Chill for 1 hour, or until set.

Steps:

• Preheat oven to 450F.
• In a large bowl, combine sugar, cinnamon, ginger, nutmeg and cloves
• pumpkin and stir well
• Add vanilla, evaporated milk, orange rind and egg whites
• Beat with an electric mixer until smooth
• Fold in orange juice
• Pour into unbaked pie shell bake for 10 minutes
• Reduce heat to 325F and bake for 45 minutes or until knife inserted comes out clean.

Steps:

• Stir pumpkin, sugar, cinnamon, and nutmeg together in a medium bowl. Fold in whipped topping. Cover and refrigerate for 30 minutes.

Steps:

• Blend almond milk and eggs. Add spices, stir until blended.
• Add stevia and sweetener, stir until blended.
• Add pumpkin, a few spoonfuls at a time; blend.
• Pour into an ungreased 8 inch square baking pan.
• Bake at 375 degrees F. about 30 min., or til small knife inserted in center comes out clean.
• Cool in pan, then refrigerate.
• If you want to make this richer, serve with cream or replace some of the almond milk with cream.

Steps:

• Combine milk, pumpkin, pudding mix and spice in a mixing bowl. Beat with electric mixer until smooth.
• Fold in one half of the whipped topping. Spoon into pie crust. Top with remaining whipped topping.
• Freeze or refrigerate at least 2 hours before serving.