What is a good low calorie pumpkin pie recipe without evaporated or condensed milk?
low calorie pies image
lvm3912
I am stuck the day before Thanksgiving and I need a recipe that is low calorie and free of condensed and evaporated milk. If you could help me out that would be great. Have a happy Thanksgiving!
Thanks,
lvm3912
Answer
Pumpkin pie is a custard based pie so I must say it'll be a little hard finding one that is low calorie.. it definitely won't taste the same!!
But here's my pumpkin pie recipe that doesn't use condensed or evaporated milk
**********************
Serves 8. Published November 1, 1993.
If you do not have a food processor, the pumpkin may be put through a food mill or forced through a fine sieve with the back of a wooden spoon. Alternatively, you can cook the pumpkin, sugar, and spices together before pureeing, then whir the mixture in a blender, adding enough of the cream called for in the recipe to permit the pumpkin to flow easily over the blades. In either case, heat the pumpkin with the (remaining) cream and milk, as indicated, then slowly whisk the mixture into the beaten eggs. The pie may be served slightly warm, chilled, or at room temperature.
Ingredients
Flaky Pastry Shell
1 1/4 cups unbleached all-purpose flour , measured by dip-and-sweep
1/2 teaspoon table salt
1/2 teaspoon granulated sugar
10 tablespoons unsalted butter (1 1/4 sticks), chilled and cut into 1/4-inch pats
3 - 3 1/2 tablespoons ice water
Pumpkin Filling
2 cups plain pumpkin puree (16 ounces), canned or fresh
1 cup packed dark brown sugar
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon fresh grated nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon table salt
2/3 cup heavy cream
2/3 cup milk
4 large eggs
Brandied Whipped Cream
1 1/3 cups heavy cream (cold)
3 tablespoons confectioners' sugar
1 tablespoon brandy
Instructions
1. For pastry shell: Mix flour, salt, and sugar in a food processor fitted with steel blade. Scatter butter over dry ingredients; process until mixture resembles cornmeal, 7 to 12 seconds. Turn mixture into a medium-sized bowl.
2. Drizzle 3 tablespoons of water over flour mixture. With blade side of a rubber spatula, cut mixture into little balls. Then press down on mixture with broad side of spatula so balls stick together in large clumps. If dough resists gathering, sprinkle remaining water over dry, crumbly patches and press a few more times. Form dough into a ball with your hands; wrap in plastic, then flatten into a 4-inch disk. Refrigerate for at least 30 minutes. (Can be refrigerated for 2 days or, if sealed airtight in a plastic bag, or frozen for up to 6 months.)
3. Generously sprinkle a 2-foot square work area with flour. Remove dough from wrapping and place disk in center; dust top with flour. (If it has been chilled for more than 1 hour, let dough stand until it gives slightly when pressed, 5 to 10 minutes.) Roll dough in all directions, from center to edges, rotating a quarter turn and strewing flour underneath as necessary after each stroke. Flip disk over when it is 9 inches in diameter and continue to roll (but donât rotate) in all directions, until it is 13 to 14 inches in diameter and just under 1/8 inch thick.
4. Fold dough in quarters and place the corner in the center of a Pyrex pie plate measuring 9- to 9 1/2-inches across top. Carefully unfold dough to cover pan completely, with excess dough draped over pan lip. With one hand, pick up edges of dough; use index finger of other hand to press dough around pan bottom. Use your fingertips to press dough against pan walls. Trim dough overhanging the pan to an even 1/2 inch all around.
5. Tuck overhanging dough back under itself so folded edge is flush with edge of pan lip. Press double layer of dough with your fingers to seal, then bend up at a 90-degree angle and flute by pressing thumb and index finger about 1/2-inch apart against outside edge of dough, then using index finger (or knuckle) of other hand to poke a dent through the space. Repeat procedure all the way around.
6. Refrigerate for 20 minutes (or freeze for 5 minutes) to firm dough shell. Using table fork, prick bottom and sides â including where they meet â at 1/2-inch intervals. Flatten a 12-inch square of aluminum foil inside shell, pressing it flush against corners, sides, and over rim. Prick foil bottom in about a dozen places with a fork. Chill shell for at least 30 minutes (preferably an hour or more), to allow dough to relax.
7. Adjust oven rack to lowest position and heat oven to 400 degrees. (Start preparing filling when you put shell into oven.) Bake 15 minutes, pressing down on foil with mitt-protected hands to flatten any puffs. Remove foil and bake shell for 8 to 10 minutes longer, or until interior just begins to color.
8. For filling: Process pumpkin, brown sugar, ginger, cinnamon, nutmeg, cloves, and salt in a food processor fitted with steel blade for 1 minute. Transfer pumpkin mixture to a 3-quart heavy-bottomed saucepan; bring it to a sputtering simmer over medium-high heat. Cook pumpkin, stirring constantly, until thick and shiny, about 5 minutes. As soon as pie shell comes out of oven, whisk heavy cream and milk into pumpkin and bring to a bare simmer. Proces
Pumpkin pie is a custard based pie so I must say it'll be a little hard finding one that is low calorie.. it definitely won't taste the same!!
But here's my pumpkin pie recipe that doesn't use condensed or evaporated milk
**********************
Serves 8. Published November 1, 1993.
If you do not have a food processor, the pumpkin may be put through a food mill or forced through a fine sieve with the back of a wooden spoon. Alternatively, you can cook the pumpkin, sugar, and spices together before pureeing, then whir the mixture in a blender, adding enough of the cream called for in the recipe to permit the pumpkin to flow easily over the blades. In either case, heat the pumpkin with the (remaining) cream and milk, as indicated, then slowly whisk the mixture into the beaten eggs. The pie may be served slightly warm, chilled, or at room temperature.
Ingredients
Flaky Pastry Shell
1 1/4 cups unbleached all-purpose flour , measured by dip-and-sweep
1/2 teaspoon table salt
1/2 teaspoon granulated sugar
10 tablespoons unsalted butter (1 1/4 sticks), chilled and cut into 1/4-inch pats
3 - 3 1/2 tablespoons ice water
Pumpkin Filling
2 cups plain pumpkin puree (16 ounces), canned or fresh
1 cup packed dark brown sugar
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon fresh grated nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon table salt
2/3 cup heavy cream
2/3 cup milk
4 large eggs
Brandied Whipped Cream
1 1/3 cups heavy cream (cold)
3 tablespoons confectioners' sugar
1 tablespoon brandy
Instructions
1. For pastry shell: Mix flour, salt, and sugar in a food processor fitted with steel blade. Scatter butter over dry ingredients; process until mixture resembles cornmeal, 7 to 12 seconds. Turn mixture into a medium-sized bowl.
2. Drizzle 3 tablespoons of water over flour mixture. With blade side of a rubber spatula, cut mixture into little balls. Then press down on mixture with broad side of spatula so balls stick together in large clumps. If dough resists gathering, sprinkle remaining water over dry, crumbly patches and press a few more times. Form dough into a ball with your hands; wrap in plastic, then flatten into a 4-inch disk. Refrigerate for at least 30 minutes. (Can be refrigerated for 2 days or, if sealed airtight in a plastic bag, or frozen for up to 6 months.)
3. Generously sprinkle a 2-foot square work area with flour. Remove dough from wrapping and place disk in center; dust top with flour. (If it has been chilled for more than 1 hour, let dough stand until it gives slightly when pressed, 5 to 10 minutes.) Roll dough in all directions, from center to edges, rotating a quarter turn and strewing flour underneath as necessary after each stroke. Flip disk over when it is 9 inches in diameter and continue to roll (but donât rotate) in all directions, until it is 13 to 14 inches in diameter and just under 1/8 inch thick.
4. Fold dough in quarters and place the corner in the center of a Pyrex pie plate measuring 9- to 9 1/2-inches across top. Carefully unfold dough to cover pan completely, with excess dough draped over pan lip. With one hand, pick up edges of dough; use index finger of other hand to press dough around pan bottom. Use your fingertips to press dough against pan walls. Trim dough overhanging the pan to an even 1/2 inch all around.
5. Tuck overhanging dough back under itself so folded edge is flush with edge of pan lip. Press double layer of dough with your fingers to seal, then bend up at a 90-degree angle and flute by pressing thumb and index finger about 1/2-inch apart against outside edge of dough, then using index finger (or knuckle) of other hand to poke a dent through the space. Repeat procedure all the way around.
6. Refrigerate for 20 minutes (or freeze for 5 minutes) to firm dough shell. Using table fork, prick bottom and sides â including where they meet â at 1/2-inch intervals. Flatten a 12-inch square of aluminum foil inside shell, pressing it flush against corners, sides, and over rim. Prick foil bottom in about a dozen places with a fork. Chill shell for at least 30 minutes (preferably an hour or more), to allow dough to relax.
7. Adjust oven rack to lowest position and heat oven to 400 degrees. (Start preparing filling when you put shell into oven.) Bake 15 minutes, pressing down on foil with mitt-protected hands to flatten any puffs. Remove foil and bake shell for 8 to 10 minutes longer, or until interior just begins to color.
8. For filling: Process pumpkin, brown sugar, ginger, cinnamon, nutmeg, cloves, and salt in a food processor fitted with steel blade for 1 minute. Transfer pumpkin mixture to a 3-quart heavy-bottomed saucepan; bring it to a sputtering simmer over medium-high heat. Cook pumpkin, stirring constantly, until thick and shiny, about 5 minutes. As soon as pie shell comes out of oven, whisk heavy cream and milk into pumpkin and bring to a bare simmer. Proces
Looking for good tasting low fat low calorie Pecan pie, can I buy one, or should I make one Recipes/ wher 2 bu
jcanime@sb
Where could I buy a low fat, low calorie pecan pie, or where is a great tasting recipe. It's got to be good tasting with low calories.
Thank You!
Answer
Pecan Pie Squares
Low Calorie Recipe
Ingredients:
3 cups all-purpose flour
1-1/2 cups plus 6-tablespoons sugar, divided
3/4 cup butter or margarine
3/4 teaspoon salt
1-1/2 cups light corn syrup
Four eggs, lightly beaten
3 tablespoons melted butter or margarine
1-1/2 teaspoons vanilla extract
2-1/2 cups chopped pecans
Directions:
Preheat oven to 350-degrees.
Combine the flour, 6-tablespoons of sugar, 3/4-cup butter and salt in a medium mixer bowl. Beat at medium speed until crumbly. Press over the bottom of a greased 10 x 15-inch baking pan. Bake for 20 minutes or until golden brown.
Combine the remaining 1-1/2 cups sugar, corn syrup, eggs, 3-tablespoons melted butter and vanilla in a medium mixer bowl. Beat at medium speed until blended. Stir in the pecans. Spread evenly over the baked layer. Bake for 25 minutes longer or until set. Cool in the pan on a wire rack. Cut into 1-1/2-inch squares.
Recipe makes 70 squares.
Nutrition information per square:
Calories: 114
Fat: 6g
Sodium: 62g
it's really really good, and low in calories
Pecan Pie Squares
Low Calorie Recipe
Ingredients:
3 cups all-purpose flour
1-1/2 cups plus 6-tablespoons sugar, divided
3/4 cup butter or margarine
3/4 teaspoon salt
1-1/2 cups light corn syrup
Four eggs, lightly beaten
3 tablespoons melted butter or margarine
1-1/2 teaspoons vanilla extract
2-1/2 cups chopped pecans
Directions:
Preheat oven to 350-degrees.
Combine the flour, 6-tablespoons of sugar, 3/4-cup butter and salt in a medium mixer bowl. Beat at medium speed until crumbly. Press over the bottom of a greased 10 x 15-inch baking pan. Bake for 20 minutes or until golden brown.
Combine the remaining 1-1/2 cups sugar, corn syrup, eggs, 3-tablespoons melted butter and vanilla in a medium mixer bowl. Beat at medium speed until blended. Stir in the pecans. Spread evenly over the baked layer. Bake for 25 minutes longer or until set. Cool in the pan on a wire rack. Cut into 1-1/2-inch squares.
Recipe makes 70 squares.
Nutrition information per square:
Calories: 114
Fat: 6g
Sodium: 62g
it's really really good, and low in calories
Looking for a good, quick low fat low calorie Boston Cream Pie recipie for my daughters graduation & birthday.
JBWPLGCSE
My daughter want's a low fat, low calorie Boston Cream Pie for her birthday/graduation cake. I'm looking for one that's quick and easy to make. I hope you can help by giving me lots of low calorie, low fat and quick recipes.
Thank you!
Answer
Here's an idea for a quick, lowfat version of your Boston Creme Pie:
1 Sara Lee Fat Free or Low fat Pound Cake
1 large box of sugar/fat free Vanilla Pudding
1 tsp vanilla
1 jar fat free hot fudge sauce
Slice pound cake into three layers horizontally. Mix pudding and add vanilla. Set aside to thicken. Layer pudding between layers of cake. Top with hot fudge sauce. Refrigerated until serving.
Here's an idea for a quick, lowfat version of your Boston Creme Pie:
1 Sara Lee Fat Free or Low fat Pound Cake
1 large box of sugar/fat free Vanilla Pudding
1 tsp vanilla
1 jar fat free hot fudge sauce
Slice pound cake into three layers horizontally. Mix pudding and add vanilla. Set aside to thicken. Layer pudding between layers of cake. Top with hot fudge sauce. Refrigerated until serving.
What brand of frozen turkey pot pies has the lowest calories/is the healthiest?
as;lgkj0q2
Pot pies can really rack of the calories -- they are like, 630 calories! Are there any that have less?
Answer
Most of the major brands have along the same lines of calories.
The only brand I have come across as quite tasty is Swansons'.
Most of the major brands have along the same lines of calories.
The only brand I have come across as quite tasty is Swansons'.
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