Monas Lighter Pumpkin Pie Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Fit the pie crust into a 9-inch pie dish.
• In a bowl, whisk the egg substitute, sucralose sweetener, sweetener with brown sugar, and pumpkin pie spice until well combined. Whisk in the pumpkin puree and evaporated milk until smooth. Pour the filling into the pie shell.
• Bake in the preheated oven until the pie filling is set in the center, about 40 minutes.

Steps:

• Preheat the oven to 350 degrees.
• Mix flour, baking soda, and spices in a bowl.
• In the second bowl mix the eggs, both sugars, pumpkin puree, Greek yogurt, milk and vanilla together.
• Slowly stir the dry ingredients into the wet. Mix well, but be sure not to overmix it.
• Add chocolate chips.
• Pour the batter into a large loaf pan, or two smaller ones.
• Put the loaf in the middle rack in the oven and bake for 55- 1:05 or until a knife comes out clean.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Fit the pie crust into a 9-inch pie dish.
• In a bowl, whisk the egg substitute, sucralose sweetener, sweetener with brown sugar, and pumpkin pie spice until well combined. Whisk in the pumpkin puree and evaporated milk until smooth. Pour the filling into the pie shell.
• Bake in the preheated oven until the pie filling is set in the center, about 40 minutes.

Steps:

• Preheat oven to 325°F.
• Coat 9" pie pan with cooking spray.
• Combine chocolate wafers and dates in food processor. (Note: You can use another brand of chocolate wafers, but try to find one with no hydogenated oils or you'll be adding lots of fat you don't need) Chop finely. Add water and oil and process until moistened. Press into bottom and sides of pie pan.
• Bake crust 10 minutes until crisp. Set aside to cool.
• Combine coffee and water in bowl. Sprinkle gelatin on top and set aside.
• Whisk egg, milk, 3 tablespoons brown sugar and cocoa in small saucepan. When wmooth, turn heat on low and continue whisking until thickened. Do not simmer.
• Remove from heat. Add gelatin mixture; stir until dissolved.
• Add chocolate and vanilla, stirring until melted. Set aside cool 30 minutes.
• With electric mixer on low speed, beat together egg whites and cream of tartar in large bowl. When frothy, raise speed to high and beat until soft peaks form. Gradually add 5 tablespoons brown sugar, beating until smooth and glossy.
• Whisk 1/4 of meringue into chocolate mixture until smooth. Fold chocolate mixture into remaining meringue with whisk.
• Spoon into the crust and chill, uncovered, 3 hours.
• Garnish with chocolate shavings before serving.
• Need chocolate shavings? Make your own!Place block of chocolate (at least 2 oz) on wax paper. Microwave on Defrost 10-25 seconds until slightly softened. With swivel-bladed veggie peeler, shave into curls.