t the seeds. Cut the pumpkin into large chunks. Bring
Mix all ingredients.
Pour into a 9\" glass pie pan sprayed with nonstick spray.
Bake in a preheated 350F oven for 1 hour, or until knife inserted into center of pie comes out clean.
Preheat oven to 450F.
In a large bowl, combine sugar, cinnamon, ginger, nutmeg and cloves
pumpkin and stir well
Add vanilla, evaporated milk, orange rind and egg whites
Beat with an electric mixer until smooth
Fold in orange juice
Pour into unbaked pie shell bake for 10 minutes
Reduce heat to 325F and bake for 45 minutes or until knife inserted comes out clean.
Beat egg product at high speed until light and fluffy (about 2 minutes).
Beat in sugar; add oil, pumpkin and lemon juice.
Beat at low speed until combined.
Stir together flour, baking powder, baking soda, pumpkin pie spice and salt and add to pumpkin mixture.
Beat at low speed just until combined.
Spray a 15 x 10 x 1-inch baking pan with nonstick spray coating.
Line with waxed paper.
Pour batter into the pan and spread evenly.
Bake in a 350\u00b0 oven for 12 to 15 minutes.
Heat oven to 350\u00b0.
Except for pie shell and garnish, beat all ingredients in a large bowl with mixer until smooth.
Pour into pie shell.
Bake 50 to 55 minutes, until knife inserted in center comes out clean.
Cool on wire rack, then chill about 4 hours or up to 2 days.
Just before serving, garnish with whipped topping; sprinkle cinnamon and pecan halves.
Mix all ingredients 3 minutes. Pour into one 10-inch pie pan and let stand 5 minutes. Cook at 350\u00b0 for 40 minutes.
(The Bisquick will make a crust.)
Chop apple into small pieces (about the size for apple pie).
In microwavable bowl, sprinkle 1/3 packet of Sweet & Low, and pumpkin pie spice. Layer 1/4 of the apple pieces on top. Sprinkle more Sweet & Low and pumpkin pie spice, and repeat.
With half the apple is layered, spread canned pumpkin over apples. Sprinkle generous Sweet & Low and pumpkin pie spice, then continue layering on the apple pieces.
When all apples have been added, pour water over mixture.
Microwave for 3 1/2 minutes, stirring the mixture about every minute.
Preheat oven to 350\u00b0.
Grease or spray a jellyroll pan. Combine egg whites, sugar, buttermilk, corn syrup, oil and pumpkin in a large mixing bowl.
Combine flour, baking powder, pumpkin pie spice, cinnamon and baking soda in a medium bowl.
Add dry ingredients to pumpkin mixture; stir until just combined.
Add raisins, if using.
pplesauce, sugar, splenda, egg whites, pumpkin, and vanilla until well mixed
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
Whisk flour, baking soda, and salt together in a bowl. Stir pumpkin pie filling, applesauce, sugar, egg, egg whites, nutmeg, cinnamon, cloves, and ginger together in a separate bowl. Whisk flour mixture into pumpkin mixture until batter is well combined; fold in chocolate chips. Pour batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes.
With whisk, combine yogurt and Cool Whip until well blended. Pour into graham cracker crust and freeze.
A half hour before serving, place in refrigerator.
Garnish with fruit and Cool Whip if desired.
Serves 6 to 8. Great low-fat summertime treat.
rost this cake with a Low Sugar Low Fat Cream Cheese Frosting or
--With Food Processor: Add all ingredients (except nuts) to bowl of food processor. Process until well combined.
--With Electric Mixer: Combine cream cheese and brown sugar in a large bowl. Mix until well combined. Add pumpkin, pumpkin pie spice, and vanilla. Mix until well combined.
milk, lightly beaten egg yolks, pumpkin pie spice and salt. Heat just
Sift dry ingredients together and stir into eggs.
Add milk and pumpkin.
Line piepan with pastry and pour in filling.
Bake in very hot oven (450 degrees) for 10 minutes; reduce temperature to slow (325 degrees) and bake 35 minutes longer or until knife inserted in center comes out clean.
Cool.
**Variation:Use 1 Tsp.
cinnamon, 1/4 Tsp nutmeg 1/2 Tsp ginger and 1/8 Tsp ground cloves instead of pumpkin pie spice.
repared pan.
To make Pumpkin layer: In a mixer bowl
Arrange strawberries in crust pan in single layer (if you are not mixing in with pudding/jello mixture).
Cook and stir over medium heat until mixture comes to a full boil.
Take off heat and pour in box of dry Jello. Mix until smooth with wire whisk. Pour over strawberries (or mix berries in).
Pour into pie crust and chill until set.
Preheat oven to 350\u00b0.
Mix all ingredients very smoothly.
Pour in an 8 or 9-inch pie or cake pan, sprayed with Pam.
Bake for 50 minutes.
Let cool.
Low-fat Cool Whip is good with this.
Shake a little bit of nutmeg on top of the Cool Whip.
Enjoy!
In medium bowl, sprinkle gelatin over cold water to soften. In a small saucepan, heat 1 cup of the evaporated Low Fat milk just to boiling.
Slowly stir hot milk into gelatin.
Stir until gelatin is dissolved.
Mix in remaining milk, the pumpkin, brown sugar, pumpkin pie spice and vanilla.
Set aside.
Spray 10 inch glass pie plate with non-stick vegetable spray.
Pour mixture into pie plate, chill until firm.
In large mixing bowl, combine pumpkin, evaporated skim milk, low cholesterol eggs and egg whites; beat until blended and smooth. Mix in sugar, cinnamon, allspice, ginger and salt, blending well. Stir in crumbs. Spray deep-dish 9-inch pie plate with nonstick cooking spray. Pour pie filling into pie plate. Bake in preheated 325\u00b0 oven 45 to 55 minutes until a knife inserted near center comes out clean. Cool pie on wire rack and refrigerate overnight. Serve in wedges with small dollop of low-fat whipped topping. Makes 8 servings.