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Thread: Skinny Pumpkin Pie & Homemade Pumpkin Puree

  1. #1
    Elite Member Novice's Avatar
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    Default Skinny Pumpkin Pie & Homemade Pumpkin Puree

    Nov 12, 2011

    Skinny Pumpkin Pie









    A Thanksgiving dessert table is never complete without the pumpkin pie. Did you think I would leave it out? Well I just couldn't. This recipe is quick and easy, and I found a really simple solution to a lighter pie crust using store bought crust...

    (he he, you're going to love this!)

    I rolled it out thinner.

    Isn't that genius?!! I thought it was, although I can't take full credit; someone left a comment on my sweet potato pie, brilliant!! Since I had all the extra dough, I cut out some leaves with a cookie cutter to make it pretty for the photo, but careful, eating these leaves would increase the points. I calculated the pie crust based on Pillsbury, using just under 5 oz dough. If you rather not go through the trouble, and prefer to use all the dough, each slice would be 6 pts plus. Be warned Trader Joe's pie crust sheets are much larger.

    The filling has been lightened up, but no one will ever know. This was really good!




    Skinny Pumpkin Pie
    Skinnytaste.com
    Servings: 8 • Serving Size: 1/8th • Old Points: 3 pt • Points+: 5 pts
    Calories: 172.3 • Fat: 6.4 g • Carbs: 31.4 • Fiber: 1.7 • Protein: 3.5 g • Sugar: 20.7
    Sodium: 143.1 mg


    Ingredients:



    • 15 oz canned pumpkin (or homemade pumpkin puree)
    • 2 tbsp light butter, softened
    • 3/4 cup light brown sugar, unpacked
    • 1/2 cup fat free milk
    • 1 large egg
    • 2 large egg whites
    • 1/4 tsp ground nutmeg
    • 1/2 tsp ground cinnamon
    • 1 tsp vanilla extract
    • 1 frozen pie crust sheet, Pillsbury (thawed to room temperature)


    Directions:

    Preheat oven to 350°F.


    Lightly dust a large cutting board or flat surface with flour. Roll out a room temperature pie crust sheet, so that it becomes thin enough to cut off about 30%, so that your final crust is 5 oz. Place into a 9-inch pie dish, cutting off excess dough. If you prefer to skip this step and use all the dough, increase points+ to 6 per slice.


    Place pumpkin in a large bowl. Add light butter, and mix well. Using an electric mixer, mix in brown sugar, milk, eggs, egg whites, cinnamon, nutmeg and vanilla. Beat on medium speed until mixture is smooth. Pour filling into unbaked pie crust.



    Bake 60 minutes, or until knife inserted in center comes out clean. Serve with whipped topping and enjoy!

    Skinny Pumpkin Pie | Skinnytaste



    How To Make Pumpkin Puree



    Having problem's finding canned pumpkin on your shelves? Make your own, it's easy!

    I'm not sure if there is a pumpkin shortage this year, but I've been having problems finding canned pumpkin on the store shelves. No worries because making it from scratch is easy and what can be better than homemade!

    The best pumpkins for pumpkin puree are the smaller pie pumpkins or cheese pumpkins rather than the larger jack-o-lantern type pumpkins because they tend to be too watery. If you can't find pie pumpkins, you can use butternut squash instead.





    How To Make Pumpkin Puree


    • 2 organic pie pumpkins, about 1.8 oz each



    Preheat the oven to 350°.

    Cut the top of the pumpkin as you would if you were carving a jack-o-lantern.


    Cut the pumpkins in half.


    Then in quarters.


    Scoop out the seeds, and if you wish to make roasted pumpkin seeds, rinse and lay them out on a baking dish overnight to dry out.


    Place pumpkin quarters on a baking dish and bake in the oven for about 45 - 50 minutes, until pumpkin flesh is soft if you pierce it with a knife.


    Remove from the oven, and when cool enough to handle, remove the skin. This will come off easily. Discard the skin and place pumpkin in a food processor. Puree until smooth, adding water by the tablespoon if needed. (I used 3 tbsp)

    This makes about 2 cups of pumpkin puree which you can refrigerate or freeze to use in any recipe where canned pumpkin is called for.

    Skinny Bits: How To Make Pumpkin Puree
    Free Charmed.

  2. #2
    A*O
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    What's with all the pumpkin shit Novice? I'm by no means a picky eater but I draw the line at this evil stuff in all it's nasty manifestations. But I quite like the seeds. LOVE the pics explaining how to cut one into quarters LOL
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    Elite Member OrangeSlice's Avatar
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    Pumpkin is delicious.
    "Schadenfreude, hard to spell, easy to feel." ~VenusinFauxFurs

    "Scoffing is one of my main hobbies!" ~Trixie

  4. #4
    Elite Member Waterslide's Avatar
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    I love me some pumpkin pie with whipped cream or Cool Whip. And sweet potato pie, too.
    OrangeSlice likes this.
    Gross, put it away. You could dress beautifully but you gotta be Miss Granny Panty Whore.
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