Best 2 South Beach Pumpkin Pie Recipes
There is nothing quite like diving into a warm slice of pumpkin pie with whipped cream. It is a classic fall dessert that is sure to please everyone at the table, and the South Beach Pumpkin Pie is no exception. With a sweet and creamy filling in a flaky crust, this pie showcases the best of the fall harvest.
Here are our top 2 tried and tested recipes!
SOUTH BEACH PUMPKIN PIE
Tastes exactly like the real thing! I miss my sweets, and I got to thinking, you can have everything in pumpkin pie except the cream, sugar, and crust. All of those ingredients are very easy to substitute for, and tada--delicious pumpkin pie on the south beach diet, phases 1-3! I actually normally made my pumpkin pies this way, with real sugar instead of Splenda. Pumpkin isn't listed in the book anywhere, but its a squash like zucchini so its OK (or you could make a zucchini pie, or butternut, or crook neck or... I think I'll stick with pumpkin:)
Provided by Random Rachel
Categories Pie
Time 55m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 375°.
- Combine the eggs, milk, and pumpkin in a mixing bowl. Add the Splenda, nutmeg, ginger, and cinnamon.
- Grease a 9 inch pie plate, and place tortilla in bottom to act as crust -or- just grease an 8x8-inch Pyrex pan (I prefer it without the crust.).
- Pour pumpkin mixture into pan, and bake for 45-50 minutes till a knife comes out clean.
- Delicious cold or hot. You can make 'mock' whipped cream by whipping a little bit of the leftover evaporated milk with some Splenda, but it's not the same as the real stuff.
SARA'S PUMPKIN PIE
My mom makes THE VERY BEST PUMPKIN PIE. Here is her recipe. Enjoy with sweetened fresh whipped cream. Originally submitted to ThanksgivingRecipe.com.
Provided by Marlene Binda
Categories Fruits and Vegetables Vegetables Squash
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Combine the sugar, salt, cinnamon, nutmeg, ginger, allspice, cloves, pumpkin puree, evaporated milk and eggs; blending until smooth. Pour batter into the prepared unbaked pie shell.
- Bake at 425 degrees F (220 degrees C) for 15 minutes then lower oven temperature to 350 degrees F (175 degrees C). Continue to bake for about another 40 minutes or until pie is firm.
Nutrition Facts : Calories 310.4 calories, Carbohydrate 43.3 g, Cholesterol 61.7 mg, Fat 12.8 g, Fiber 1.5 g, Protein 6.9 g, SaturatedFat 4.7 g, Sodium 336.3 mg, Sugar 30.9 g
Tips:
- Use canned pumpkin puree. Fresh pumpkin can be difficult to work with and can take a long time to cook. Canned pumpkin puree is a convenient and time-saving option that will give you the same delicious results.
- Don't overmix the pie dough. Overmixing will make the dough tough. Mix the dough just until it comes together.
- Chill the pie dough before baking. This will help to prevent the dough from shrinking and cracking.
- Bake the pie in a preheated oven. This will help to ensure that the pie cooks evenly.
- Let the pie cool completely before serving. This will help to prevent the pie from falling apart.
Conclusion:
This South Beach Pumpkin Pie is a delicious and healthy dessert that is perfect for any occasion. It is made with a whole wheat crust and a filling that is sweetened with honey and maple syrup. The pie is also gluten-free and dairy-free, making it a great option for people with food allergies or sensitivities. Whether you are looking for a festive dessert for a holiday gathering or a simple treat to enjoy at home, this South Beach Pumpkin Pie is sure to please.
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