Pumkin Pie, lowfat?

Is there such thing as lowfat pumpkin pie? Its Thanksgiving time and Pumpkin Pie is pretty much what I look forward to the most! Does anyone have any recipes for lowfat/sugarfree/fatfree Pumpkin Pie!?!?

Some tips on making pumpkin pie lower calorie would be using fat free evaporated milk. Buying a lowfat crust or making your own out of fiberone.If you have nothing against splenda you could use that. Egg whites instead of whole eggs and using skim milk instead of whole or 2%. Hope i helped:)

One thing about evaporated milk, at least the brand local stores carry, is that 2% and fat free have the same ammount of calories. Since fat free has more sugar. I opt for 2%. Also personally I would just skip the crust. Doesn't really add to the taste, just to calories.

Just curious what is the equivalent eggs VS egg whites. So if recipe calls for 2 eggs, how does that translates to egg whites sold in those carton things?

UD

I have been making pumkin pie for years with fresh pumpkin which I then roast in the oven. It's moister than the canned variety (warning, it can also be a bit more stringy depending on the pumpkin) and I can use less milk as a result.

If I'm making it for company, I do the full crust version but skip the crust on my piece. Otherwise, I make what I call Pumpkin Custard which is pumpkin pie without the crust.

As for egg whites VS eggs -- I personally like to use at least 1 yolk and tend to add an extra egg white per 2 yolks that I don' t add. So if the recipe calls for 3 eggs, I'll use 3 egg whites and 1 full egg. Not a precise method, but so far has worked for me.

http://www.verybestbaking.com/recipes/detail. aspx?ID=28495#

^ Libby's website has recipes for lighter pumpkin pie recipes, even some that are crustless.  They also provide nutritional info and reviews.

Most of the fat is in the crust and I've never found a low fat crust that doesn't get soggy.  The fat is what keeps it crisp.  There is a recipe for cream cheese crust in The Pie & Pastry Bible that is a little lower in fat and produces a wonderful crust.

In the filling, the main problem is the whole eggs.  You can use substitute egg products like Egg Beaters.  The other source of fat is the evaporated milk in most recipes.  You can make an acceptable pie using fresh low fat milk, but find a good recipe so you get the custard the right consistancy. 

You could also make a fat free pumpkin parfait or mousse instead of pie. 

the filling isn't all that bad for you.  as claireanne said: it's the crust.  my mom makes the most delicious pumpkin chiffon pie (it's so light, like a pumpkin mousse) and i ask ehr to put it in a pudding cup for me.  i actually don't like pie crust (it taste like fat to me), so it's perfect.  and so delicous.  paybe try doing that: pumpkin «pudding» instead of pie...

oh thanks guys :) i just love pumpkin pie, and i could totally eat it without crust...so thats just what ill do :) and with just egg whites (i never use yolks in anything)

I'm on a quest to make the perfect pumpkin pie alternative too. I'm thinking about taking some ground up fiber one + some cinnamon and brown sugar for the crust, and then mashing the pumpkin concoction I come up with in the middle. Not sure! I'll let you know if I come up with anything tastey, but it will definately be an 'alternative'.

Not sure why I'm on this quest, I dont even like pumpkin pie :)

I actually just made Hungry Girl's pumpkin pie recipe. I personally really like it! http://www.hungry-girl.com/chew/chewdetails.p hp?isid=1261