Sugarless Crustless Pumpkin Pie Recipes

Steps:

• In a mixing bowl, combine the pumpkin, milk, egg substitute, egg whites and sweetener, beat until smooth.
• Add the spices and salt, beat until well mixed.
• Stir in graham cracker crumbs.
• Pour into a 9-in. pie plate that has been coated with nonstick cooking spray.
• Bake at 325°F for 50-55 minutes or until a knife inserted near the center comes out clean.
• Cool.
• If desired, garnish with a dollop of whipped topping and sprinkling of cinnamon.
• Store in the refrigerator.
• Sweet 'N Low or Sweet One are recommended for baking.

Steps:

• Preheat the oven to 325 degrees F. Spray a 9-inch ceramic or glass pie dish with cooking spray.
• Put the pumpkin puree in a large bowl and add the brown sugar, granulated sugar, pumpkin pie spice, vanilla, salt and eggs; whisk to combine. Add the half-and-half and whisk until thoroughly incorporated.
• Pour the pumpkin mixture into the prepared pie dish and set the dish on a rimmed baking sheet. Bake the pie on the baking sheet until the center is just barely set, 1 hour and 10 minutes to 1 hour and 20 minutes. Transfer the pie to a rack to cool completely, then serve topped with whipped cream and sprinkled with candied pecans.
• If not serving right away, lightly cover the cooled pie with plastic wrap and refrigerate for up to 2 days.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a pie dish.
• Beat pumpkin puree, milk, sweetener, egg substitute, vanilla extract, cinnamon, ginger, and nutmeg in a bowl until smooth; pour into prepared pie dish.
• Bake in preheated oven until set, about 30 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl whisk together egg, sugar substitute, and pumpkin pie spice until well blended. Add pumpkin and milk to egg mixture, and stir until smooth. Pour mixture into pie shell.
• Place pie on a baking sheet and bake in preheated oven for 30 minutes, or until set in center.

Steps:

• Pre-heat oven to 425 degrees.
• Combine ingredients.
• Pour into pie crust.
• Bake 15 minute at 425.
• Reduce heat to 350 degrees and bake 45 minutes.
• Cool and garnish with whipped cream.

Steps:

• preheat oven to 425 degrees.
• prepare pie pan by lightly buttering.
• combine sugar, salt, and pie spices in a small bowl.
• beat eggs lightly in large bowl.
• stir in pumpkin and sugar/spice mix.
• slowly stir in evaporated milk blending well.
• stir in gluten free flour
• Bake for 15 minutes at 425 degrees. Reduce temperature to 350 degrees F; bake for 40 to 50 minutes. When knife inserted near center comes out clean it is done. Cool on rack for 2 hours and serve. Serve immediatedly or refridgerate.

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:

• In a large bowl, beat the first nine ingredients until well blended. Stir in cracker crumbs., Pour into a 9-in. pie plate coated with cooking spray. Bake at 325° for 50-55 minutes or until a knife inserted in the center comes out clean. Cool completely on a wire rack. Garnish each serving with whipped topping and cinnamon if desired. Refrigerate leftovers.

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:

• Mix all ingredients together.
• Pour into a well sprayed pie pan.
• Bake at 350' for 30 to 40 minutes.
• NOTE: DO NOT use Splenda packets -- trust me on this one!