Reduced carb pumpkin pie

David rated this a 4, whereas normal pumpkin is a 5. I would not do phyllo again, it was just too thin. Next time I will do a nut based crust.

Pumpkin Pie

Weight Watchers Recipe

Ratings (91)

4PointsPlusValue

Prep time: 20 min

Cook time: 60 min

Other time: 0 min

Serves: 8

Pumpkin pie doesn't have to weigh you down. Our lightened-up version is the perfect ending to your Thanksgiving meal.

Ingredients  4 spray(s) cooking spray     4 sheet(s) phyllo dough     1/2 cup(s) dark brown sugar     1/4 tsp ground cloves     1 tsp ground cinnamon     1 tsp ground ginger     1 tsp cornstarch     1/8 tsp table salt      1 1/2 cup(s) canned pumpkin, puree     1 1/2 cup(s) fat free evaporated milk      1/2 cup(s) regular liquid egg substitute     1 tsp vanilla extract    Instructions Preheat oven to 350°F. Lightly coat a 9-inch round pie pan with cooking spray. Cut phyllo sheets in half. Place 1 sheet in prepared pan and lightly coat with cooking spray. Top with another sheet of phyllo, placing corners just to the right of the previous sheet's corners. Repeat with remaining sheets to form a circle. Press layered phyllo into pan and roll in edges. Bake until lightly browned, about 10 minutes. Whisk together brown sugar, spices, cornstarch and salt in a large bowl. Whisk together pumpkin, evaporated milk, egg substitute and vanilla in a medium bowl. Gradually whisk wet ingredients into dry ingredients. Pour filling into crust. Bake until set, about 50 minutes. (Cover crust edges with foil during baking if they are becoming too brown.) Cool completely before cutting into 8 pieces.

Banana Cream Pie

http://allrecipes.com/recipe/12151/banana-cream-pie-i/

Banana Cream Pie

I made this using the 3 T cornstarch option, and topped it with whipped cream (1/2 c blended with 1 T sugar). The pudding I reduced the sugar to 1/3 cup. The pie would have been disgustingly sweet with the whole 3/4. The pudding recipe is very similar to the Betty Crocker one I make a lot, which also uses 1/3 cup sugar.

Caramelized onion quiche

http://www.simplyrecipes.com/recipes/caramelized_onion_quiche/

Caramelized onion quiche

This was good, but took a long time and gruyere is a little too expensive. It is a good vegetarian option when needed though.

Strawberry Mascarpone Tart / Instructions for mini tarts

http://www.simplyrecipes.com/recipes/strawberry_mascarpone_tart/

I used my mini tarts (3 inch diameter at top) to make these for a baby shower. I made 18 tarts using a double crust recipe, and a single recipe for the tart filling seen above. I used all the cream filling, but had some leftover strawberries I couldn't fit into the tarts. Also, I had some crust leftover. I added 1 tablespoon sugar to my regular recipe for double crust, and the sweetness was just right.
I whipped 4 oz cream and mixed it with 8 oz mascarpone for the cream (along with other additions) and it worked well. Make sure to spread syrup when it is very hot, don't let it cool or it is too hard to spread well.

If you want a dozen tarts, a single recipe for 9 inch crust should be just enough. You will definitely have extra strawberries, so using 1 lb or 1.5 lb may be sufficient.

Six of the tarts I used a muffin tin to set them. For those I cut out large circles using a round tupperware container, with a diameter of nearly 5 inches.

Gluten free dairy free pie crust

https://www.verybestbaking.com/recipes/143974/gluten-free-pie-crust-with-libbys-famous-pumpkin-pie-filling/?recipeFoodType=100-pure-pumpkin~pies-tarts

This crust rolled out well. I mixed it up in my food processor, and needed and extra 2-4 T of water. I used lard instead of butter, so that might have altered the water content too since its dryer than butter I think.

This made two crusts. They were great for gluten free, but not as good as real wheat crust of course. They were a little thin, but they still worked well. These would be great for a double crusted pie too. I used this for a pumpkin pie and it worked great. I made the pie dairy free by subbing coconut milk for evaporated milk.

Honey Pumpkin Pie

So I'm still doing my year of no refined sugars and I made Pumpkin Pie using my standard "Libby's" recipe from the side of the can. I made only one pie, and instead of 3/4 c sugar I used 1/2 c honey. The end result was not quite set enough for me, it was set but still kind of wet. I think I will add another egg (making it 3 eggs) which I saw on some other honey pumpkin recipes and see if that fixes it. Even though the custard texture wasn't perfect, it still tasted fantastic!

Buttermilk Pie

http://allrecipes.com/Recipe/Buttermilk-Pie-III/Detail.aspx

I made this pie sometime before I started this blog, maybe 5 years ago or so. I reduced sugar to 1 1/4 cup. It was fantastic. I remember it as being one of my favorites since I love custard.

Red Onion Tarte Tatin

http://www.manusmenu.com/red-onion-tarte-tatin

This was very tasty. I left out the sugar though, onions are plenty sweet on their own. I think for my 9 inch springform the crust was far too thick and it took a whole hour before it started to turn golden. Next time I should use less crust, maybe 3/4 or half the recipe.

I used my new food processor to mix the crust and it was awesome. Mix flours, then mix with butter, then pour in cold water in thin stream while mixing. It came out great after refrigeration and rolled out easily.

Pie Crust

http://www.foodnetwork.com/recipes/alton-brown/pie-crust-recipe/index.html

This recipe turned out really well. I used lard and butter as called for, but used a pastry cutter since I seem to be the last pie maker who does not have a food processor. I put the dry crumbs in to a bag and then added water to the bag and mixed it with my hands that way. Even though it wasn't "frozen" fat and I touched it a lot, it was still flaky and good, and reheated the next day was still flaky. I refrigerated it and then rolled it out on my silpat with a rolling pin. It worked very well, didn't even try to crack.

Spinach and Bacon Quiche

https://web.archive.org/web/20190408035624/https://www.foodnetwork.com/recipes/paula-deen/spinach-and-bacon-quiche-recipe-2131172

This recipe is very tasty. The filling volume requires a deep dish 9 inch pan. It also required 1 hour and 10 minutes to bake. I used frozen spinach since the fresh I'd bought was bad. I just put on a bit, not even a cup of wilted. It turned out to be plenty. I also used precooked bacon I had on the fridge. I cut up 12 slices. I didn't use the full 1.5 cups of cheese either.

The cream wasn't overwhelming, but I'm sure it would taste well with half-n-half or some combination with cream and milk. I used heavy cream and it was rich but I had no trouble eating 2 pieces.

Notes 6/14/14
I made this again exactly as written in the recipe. It was great! It cooked in 45 minutes.

Quick Banana Cream Pie

http://allrecipes.com/recipe/banana-cream-pie-iii/

I made this using a graham cracker crust (using only 2 cups pudding because of the small crust, which I think is the equivalent of 1 instant pudding package)

I layered 1.5 sliced bananas on the bottom and sides. Then blend 1/2 cup whipped cream and 2 cups pudding and spread over bananas. Then put the rest of whipped cream on top.

This pie is not my normal style but did it because it was fast and easy.

Coconut Cream pie

http://allrecipes.com/recipe/old-fashioned-coconut-cream-pie/

This was ok. I used a can of coconut milk in place of 1.5 cups of half and half based on some reviews. The pie was good, but I guess it didn't really thrill me. I guess I'm not a cream pie fanatic.

Cherry Pie

http://smittenkitchen.com/blog/2008/06/sweet-cherry-pie/

This was really good. Double crust. mmm.

Rustic Pear Tart

http://www.foodnetwork.com/recipes/healthy-appetite-with-ellie-krieger-/rustic-pear-tart-recipe/index.html

This was great. Perfect for 4 people. I just soured some milk with lemon stead of using buttermilk.

Rhubarb Cream Pie

I made this for easter. I think. It was a while ago:)

I put in twice the rhubarb it called for because I thought there wasn't enough. It turned out to be too much (in my opinion. Other eaters loved it, but it was too strong for me.) The recipe below is the original (unaltered) from Best Desserts cookbook, which is my favorite dessert cookbook.

I like regular rhubarb pie better. (without cream or meringue...)

1 crust pie.

Filling:

2 cups cut-up fresh rhubarb (do not use frozen)

3 egg yolks

1/2 cup half-and-half

1 cup sugar

2 T flour

1/2 tsp salt

Meringue:

3 egg whites

1/4 tsp cream of tartar

1/2 tsp vanilla

6 T sugar

1. Prepare pie crust for one crust pie in 9 inch pie pan.

2. Heat oven to 400. Put rhubarb in crust-lined pan. In small bowl, beat egg yolks until thick and lemon colored. Stir in half-and-half. Add all remaining filling ingredients; blend well. Pour egg mixture over rhubarb.

3. Bake a 400F for 10 minutes. Reduce oven temp to 350F; bake an additional 40 minutes.

4. In small, deep bowl, combine egg whites, cream of tartar and vanilla; beat at medium speed until soft peaks form. Add 6 tablespoons sugar 1 at a time, beating a high speed until stiff glossy peaks form and sugar is dissolved. Spoon meringue onto hot filling; spread to edge of crust to seal well and prevent shrinkage.

5. Bake at 350F for 15 to 20 minutes or until meringue is light golden brown. Cool 1 hour or until completely cooled. Store in fridge.

Veggie Pot Pie with Wine Sauce

http://www.epicurious.com/recipes/food/views/Vegetable-Pot-Pie-with-Wine-Sauce-and-Polenta-Crust-1549

This was so much better than the last Veggie Pot Pie I made. I didn't make the polenta crust, I used a trader joes pie pastry crust instead. I let it bake for like 30 min at 350, but it could have gone longer because the veggies were cold from roasting them the day before. This was really good!

Veggie Pot Pie

http://allrecipes.com//Recipe/veggie-pot-pie/Detail.aspx

I've been on a pot pie kick lately. Something to do with pie day perhaps. I made this pot pie for a vegetarian neighbor who just had a baby. I made one for DH and me too. It turned out pretty well. DH and I are definitely not vegetarian, but even so I think this dish could be improved by using a different kind of broth, and some porcini mushrooms for some depth of flavor. I used trader joes veggie broth, which is really carrotty I think. I actually made 1.5 times the recipe and it fit into 1 standard 9 inch pie dish and 1 deep dish 9 inch pie dish. I only did top crusts as well. I increased the cornstarch to 5 Tablespoons (for a 1x recipe, so for 1.5x I put in 7.5 T cornstarch). It helped make it a better thickness.

I followed the crust recipe recommended on the allrecipes link in the footnotes, which is here: http://allrecipes.com/Recipe/Crust-for-Veggie-Pot-Pie/Detail.aspx. (It makes a double crust). The crust was completely uninspiring. Don't make it again! I much prefer my crust recipe that goes with my chicken pot pie recipe.

Beef Pot Pie

I sort of made this up. It turned out well. Also, I literally took only 20 minutes to prep this dish. I was in a rush! I did use a pre-made crust, which is never as good. I used the Safeway brand, but really don't recommend it because the crusts are too thin. Pillsbury crusts are too thin as well.

1/2 lb ground beef

1 carrots

1 onion

handful green beans (or add another carrot, or 1/2 cup peas if you are a pea person (I am NOT one))

2 small potatoes

1 can of beef broth

1/4 cup flour

1 T paprika

1/2 tsp salt

1/2 tsp pepper

1 9-inch crust

Brown ground beef. While browning, chop carrots, onion, green beans, and potatoes. After beef is cooked, add chopped veg and saute with meat for 5-10 minutes. (add oil if skillet is very dry). Toss in flour, paprika, salt, and pepper and mix until distributed. Then add beef broth and simmer 3 or 4 minutes until thickened. Pour into 9 inch pie dish. Top with crust and seal. Cut a few slits in the crust. Bake for 30 minutes at 350F, until crust is deep gold.

Berry Tart

http://simplyrecipes.com/recipes/berry_tart/

I used all strawberries in this, and no liqueur. Instead of liqueur, I added 1 tsp sugar and 1 tbsp water to the marmalade and heated them in a pot so the sugar dissolved.

The crust is a pain and a lot of work, but it gets rave reviews. I served this to a couple of DH's economics department friends that we had over for dinner, and one asked for the recipe. It would be SO much easier if I had a food processor. But I used a pastry cutter and did it by hand. Which took forever.

My 9 inch tart pan was a bit small for all the cream filling. The strawberries were piled pretty high. Next time I make this, I think I will use half as much mascarpone/cream/sugar. Not sure if the cream is necessary, but it definitely tasted great.

Spinach and Ham Quiche

http://allrecipes.com/Recipe/Light-and-Fluffy-Spinach-Quiche/Detail.aspx

Alterations:

5 eggs

instead of 8 oz cheddar, used half cheddar half feta.

used plain yogurt instead of mayo.

Next time only do 1/4th feta. Too much salt.

This was good. I added 3-4 oz chopped ham and used a bunch of fresh spinach that I sauteed with onions until they were dry enough.