There is a good low-fat pumpkin pie recipe, mmng23! The great thing about pumpkin is that it’s fat free. It’s actually really good for you! The most fattening part of the pumpkin pie is usually the crust, so I would personally start there. Use a low-fat crust and you’ll have a low-fat pie. Also, pumpkin pie usually calls for a can of evaporated milk, but you can use any milk, even fat-free, as long as you compensate correctly for the amount of liquid being used.

One method you can use to achieve the low-fat crust is to use no crust at all, like in this recipe from Cooks.com: http://www.cooks.com/rec/doc/0,1737,158167-232204,00.html. Graham cracker crumbs are sprinkled on top of the pie in lieu of an actual crust.

Another option for lowering the fat in pumpkin pie recipes is to replace the evaporated milk with fat free sweetened condensed milk, as shown in this recipe from AllRecipes.com: http://allrecipes.com//Recipe/low-fat-pumpkin-pie/Detail.aspx.

Yet another way to reduce the fat is to use egg whites instead of whole eggs, as demonstrated in this recipe from Spark Recipes: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=160950. In this recipe they use egg whites, fat free sweetened condensed milk, and suggest using a pre-made low-fat crust.

For more links to low-fat pumpkin pie recipes, check out Mahalo’s page: http://www.mahalo.com/low-fat-pumpkin-pie-recipes.

Happy baking!

Cut the pumpkin, and then peeled. The pumpkin into the pot boiling. The pumpkin mash, add the flour and glutinous rice flour, the ratio is 5:4:1. Adding an appropriate amount of sugar, and then into the dough, pack into the red bean paste. Into the baking pan fried. Golden golden, fragrant and glutinous pumpkin pie is done. If you want fast and effective weight-loss I suggest that you choose a suitable for your weight loss capsules to help you, here to give you the authority to recommend a product, meizitang botanical slimming professional weight loss products, safe and side effects, weight loss is very important, safe and healthy weight loss is more important. Eat meizitang slimming capsule, fast weight loss in the basis, to supplement the body energy, healthy weight loss products. Got it! Here is the website about it: http://www.meizitang.us/

Pumpkin pie recipe: round pumpkin, rice flour, Cheng surface, sugar, butter and the amount. Peel and cut pumpkin into small pieces and steam cooked, steamed, after doing part of the skin, some do stuffing. Glutinous rice flour, clear flour mixed with the ratio of almost 8:1. Do not add water, take hot steamed pumpkin mixed into flour, mix well.

Add a little butter, sugar, without a lot of sugar (sugar according to your taste), sweet pumpkin itself, continue kneading until the dough by hand, when an adhesive opened just fine. After the rest of the pumpkin with gauze filtered cold water becomes stuffing. Package into a small piece of the pie dough, pressed into a pie, on the steamer and steam for 6-8 minutes (brush on a layer of oil on the mat). Steamed pumpkin pie directly ate tastes good, then you Guo Lifang to be fried a little oil, the pot can deep fry crisp golden surface, do not blow through, that the absorption of fried oil through Intuit horrible!

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Yes, there is a good low-fat pumpkin pie recipe, that I have tried and my loved ones really love it. This low-fat pumpkin pie recipe is simple and easy to prepare. Most of the ingredients is widely available at local convenience stores and retail outlets. In addition, in order that it would be truly be truly low-fat, the ingredients utilized include fat free cream cheese, sugar substitute, fat-free cool whip, reduced fat graham cracker crus, and fat-free sugar-free vanilla pudding mix.

I have already shared this low-fat pumpkin pie recipe have always been on my shortlist, especially during family gatherings, thanksgiving, and fellowships.

Here is my low-fat pumpkin pie recipe, courtesy of Food.com:

Ingredients:

4 ounces fat free cream cheese, softened
1 tablespoon skim milk
1 tablespoon sugar substitute
1 (8 ounce) container fat-free cool whip, thawed, divided
1 (6 ounce) reduced fat graham cracker crust
1 cup skim milk
1 (15 ounce) can pumpkin
2 (1 ounce) packages fat-free sugar-free vanilla pudding mix
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

Directions:

1. Mix cream cheese, 1 tablespoons milk and the sugar in large bowl with whisk until well blended.
2. Stir in half of the whipped topping. Spread onto bottom of crust.
3. Refrigerate while performing the next steps.
4. Pour 1 cup milk into large bowl. Add pumpkin, dry pudding mixes and spices. Beat with wire whisk 2 minute or until well blended.
5. Spread over cream cheese layer.
6. Refrigerate 4 hours or until set.
7 Top with remaining whipped topping just before serving.