How To make Thanksgiving Day Fat Free Pumpkin Pie
Crust: 1 c Dry bread crumbs
Filling: 1 sm Sugar pumpkin; 2 # or
1 1/2 c Pumpkin, canned
4 Egg whites
2/3 c Sugar
1/2 ts Salt
1 ts Cinnamon
1/4 ts Ginger or
1 ts Finely grated fresh
-gingerroot 1/4 ts Nutmeg
1 1/4 c Evaporated skim milk
To prepare crust, generously spray 9" Pyrex pie plate with vegetable cooking spray. Scatter crumbs over & evenly press into surface. Spray crumbs with spray & bake crust on middle rack @ 350 for 10-15 min till dry & lightly colored. Cool on rack. If using fresh pumpkin, rinse, stem & halve pumpkin. Scrape away seeds (bake them on jelly roll pan with dash of salt if desired) and filaments & cut into 2" chunks. Using paring knife, remove skin & place pumpkin in lg baking dish. Add 1/2 c water & cover dish tightly with foil. Bake @ 350 about 1 hr, till soft, checking to make sure that water has not evaporated, adding more if needed. Cool & puree pumpkin in food processor. If there is more than needed, salt leftovers lightly & freeze up to several months in tightly sealed plastic container. To prepare filling, scrape cooked fresh pumpkin or canned pumpkin into bowl & whisk in egg whites. Whisk in sugar, salt, cinnamon, ginger, nutmeg & evap milk, one ingredient at a time, whisking smooth between each addition. Pour into prepared crust. Bake @ 350 till filling is set, 1 hr. Cool on rack. Refrigerate if prepared more than a few hours in advance of serving. Posted on Prodigy by Kim Clegg. -----
How To make Thanksgiving Day Fat Free Pumpkin Pie's Videos
Vegan Pumpkin Pie | The Viet Vegan
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Gluten Free, Dairy Free Pumpkin Pie from Scratch | Deliciously Decadent Thanksgiving Dessert
Pumpkin pie is for many, the best part of the Thanksgiving feast. I have always loved pumpkin pie and over my 15 years of being gluten free and dairy free, I have tried many different recipes and store-bought crusts. Some were okay, some were good, and some were just not very good at all.
So this year, I decided to make my Thanksgiving pumpkin pie from scratch, crust and all. I worked for months to perfect the crust and the filling. My pumpkin pie crust is flaky and flavorful, crispy on the outside with a nice chewy texture on the inside. My pumpkin pie filling uses pumpkin puree, spices, and dairy free creamer to create deep flavors and a decadent texture.
If you’re looking for a gluten free and dairy free Thanksgiving pumpkin pie that will make you think you are eating the “real” thing, this recipe may be the one you’re looking for.
If you are new to making gluten free pie crust (or any pie crust) both the video and written recipe are quite detailed and should be a good guide.
➡️ FULL RECIPE for Gluten Free, Dairy Free Pumpkin Pie:
Chapters:
0.00 Introduction
1:06 Measure out the cold fats
2:38 Pulse the flour and fats
4:43 Adding cold water to form the dough
8:08 Chilling the dough
9:15 Roll out the dough
12:30 Form your pie crust in pie plate
15:34 Making the filling
16:50 Dairy free “milk” choice
18:20 Filling pie and into the oven
19:37 Checking for doneness
19:56 Out of the oven
20:56 Dairy free whipped topping
21:34 Taste test
22:27 Pairing with cranberry cocktail
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Vegan Pumpkin Pie (High vs Low Calorie)
UPDATE link to Ebook! *** Recipes:
Vegan Pumpkin Pie Recipe - Low Fat - Fat Free - Low Carb - Keto, Easy - - Low Calorie vs High Calorie - Crustless Impossible, Egg free, Dairy Free, Simple, Fast, Traditional -low calorie desserts under 100 calories
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Perfect Pumpkin Pie | Jamie Oliver
Thanksgiving is just around the corner, and whether you're looking for that showstopper dessert, or simply a delicious treat for an autumnal get-together, this one's hard to beat! Rustic, crumbly pastry contrasted with a soft, velvety filling and topped with pecan praline – pumpkin pie heaven!
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Low Cal/High Protein PUMPKIN PIE *easy recipe*
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Thank you for watching this low cal/high protein THANKSGIVING PUMPKIN PIE recipe video , I hope you like this anabolic cake as much as I do :)
Low Fat Vegan No Oil Happy Herbivore Thanksgiving Pumpkin Pie Crust-less EASY!
This pie is made all year in our household. It is creamy and amazing. You do not miss the crust one little bit! It is easy to make and will leave you amazed. I recommend you make it the day before. The recipe says you can chill it up to 4 hours before eating. There are never any left overs.
Regarding the mistake pie I made without the flour. It was amazing! We ate it all too! The kids loved it as a pudding. See mistakes sometimes do work out!
FYI: The original recipe calls for 1/2 C of Mori-Nu extra-firm silken tofu. I can never figure out what to do with the rest of the tofu in the package so I just use the 1/2 C of cashews.
Ingredients:
1/2 C silken tofu (I used 1/2 C cashews soaked in boiling water for 10 min)
1 1/2 C nondairy milk
2 tbsp cornstarch or arrow root powder
1 tsp vanilla
2 C canned pure pumpkin
1/2 C whole wheat pastry flour (I used all purpose flour)
2 tsp baking powder
1/2 C brown sugar
1/4 tsp salt
3 tsp pumpkin pie spice (I used 2.5 tsp)
Bake at 350 degrees for 1 hour