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Basic Crustless Pumpkin Pie

This low-fat crustless pumpkin pie is a perfect dessert for the dieters at your holiday meal or people who are watching their carbs.

MAKES: 8 servings

CARB GRAMS PER SERVING: 20

Rated :

by 11 people

Nutrition Facts Per Serving:

Servings Per Recipe: 8
cal.(kcal): 95
chol.(mg): 1
carb.(g): 20
fiber(g): 2
pro.(g): 4
sodium(mg): 59

Diabetic Exchanges

Other Carb(d.e): 2

1 15 ounce can pumpkin

1/3 cup sugar or sugar substitute* equivalent to 1/3 cup sugar

2 tablespoons honey

1 1/2 teaspoons pumpkin pie spice

1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten

1 teaspoon vanilla

3/4 cup evaporated fat-free milk

1. Preheat oven to 350 F. Lightly grease an 8-inch springform pan. In a medium bowl, combine pumpkin, sugar, honey, and pie spice. Add eggs and vanilla. Beat lightly just until combined. Gradually stir in evaporated milk. Pour into prepared pan and place on a foil-lined baking sheet.

2. Bake for 45 to 50 minutes or until center appears set when gently shaken. Cool for 1 hour on a wire rack. Cover and chill for at least 2 hours or up to 24 hours before serving.

3. To serve, loosen pie from sides of pan by running a thin metal spatula around the edge. Remove sides of pan. Cut pie into wedges to serve. Makes 8 servings (1 slice each).

*Sugar Substitutes::

4. Choose from Splenda granular or Sweet'N Low bulk or packets. Follow package directions to use product amount equivalent to 1/3 cup sugar.

*Sugar Substitutes::

5. Same as above, except 67 cal., 13 g carb. Exchanges: 1 carb. Carb choices: 1.

Ginger-Chocolate Crunch

8 gingersnaps, broken

2 ounces dark or bittersweet chocolate (60 to 70% cacao), chopped

2 teaspoons finely chopped crystallized ginger

1. Top chilled pumpkin mixture with 8 gingersnaps, broken. Then top evenly with 2 ounces dark or bittersweet chocolate (60 to 70% cacao), chopped; and 2 teaspoons finely chopped crystallized ginger.

2. NA Per Serving:

3. 140 cals, 5 g pro, 30 g carb, 4 g fat (2 g sat, 1 g monounsat), 1 mg chol, 2 g fiber, 22 g sugar, 105 mg sodium

Maple-Apple Pecan Crunch

2 medium gala or Jonathan apples or 2 ripe pears

1/4 cup water

1/4 cup coarsely chopped pecans or walnuts, toasted

1 tablespoon pure maple syrup

1. Core, quarter and thinly slice gala or Jonathan apples or ripe pears. In a large skillet, cook apples and pears, covered, in water over medium heat for 5 minutes or just until softened and pliable but not mushy. Drain off liquid. Arrange apple or pear slices atop pumpkin when directed in step 3. Sprinkle with coarsely chopped pecans or walnuts, toasted, and drizzle with pure maple syrup.

2. NA Per serving: 143 calories, 4 g protein, 27 g carb. 3 g total fat, 1 mg cholesterol, 0 g sat. fat, 1 g mono fat, 1 g poly fat, 3 g fiber, 23 g sugar, 60 mg sodium

3. Exchanges: 2 other carb, 2 carb choices

Cranberry-Orange Almond Crunch

1/2 cup lightly sweetened toasted oat bran cereal flakes with oat clusters (Smart Start®)

1/3 cup coarsely chopped almonds, toasted

1/4 cup dried cranberries

1/2 teaspoon finely shredded orange peel

NA Per Serving::

1. In a small bowl combine lightly sweetened toasted oat bran cereal flakes with oat clusters (Smart Start®); coarsely chopped almonds, toasted; dried cranberries; and finely shredded orange peel. (This makes a great snack mix or breakfast cereal: make extra of the mixture and store in an airtight container in the refrigerator up to 2 weeks.)

2. 141 calories, 5 g protein, 27 g carbohydrate, 2 g total fat, 1 mg cholesterol, 0 g saturated fat, 1 g mono fat, 0 g poly fat, 3 g fiber, 21 g sugar, 76 mg sodium

3. Exchanges: 2 other carb, 2 carb choices

4. Per serving with Substitute: same as above, except 113 cal., 19 g carb., 14 g sugar

5. Exchanges 1.5 other carb., 1 carb choice

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