Sugar-Free Pie Fillings for Thanksgiving
Hey gang! Here are two sugar-free pie filling recipes that I'm going to make for Thanksgiving. You can use any type of pie crust that you prefer, but I just picked up two graham cracker crumb crusts. I've had the Lemon Ricotta Cheese before made as a pudding, so I know it's good. A close friend of mine swears by the Pumpkin Fluff, a Weigh****chers recipe, so I'm betting it's good, too. Happy Turkey Day!
LEMON RICOTTA CHEESE PIE
1 3-oz. packge of sugar free jell-o, lemon (or any flavor you prefer)
1 c. boiling water
1 c. ricotta cheese
grated zest of one lemon
8 oz. cool whip, sugar-free or light
few drops of yellow food coloring
Dissolve jell-o in boiling water. Add ricotta cheese to hot jello and stir well until ricotta is thoroughly mixed in. Stir in lemon zest. Fold in Cool Whip. Pour into prepared pie shell and chill several hours until firm. Garnish with more Cool Whip and fresh blueberries or raspberries, if desired, before serving.
PUMPKIN FLUFF PIE
1 sm box sugar free butterscotch instant pudding
1/2 c. skim milk
2 Tbs sugar free maple syrup
1 tsp pumpkin pie spice
1/2 tsp cinnamon
1/2 c. unsweetned applesauce
1 15 oz. can of pumpkin (not pie filling)
8 oz. cool whip, sugar free or light
In large bowl, whisk together pudding mix, milk, maple syrup, cinnamon and pumpkin pie spice. Stir in canned pumpkin and applesauce and mix well. Fold in cool whip. Pour into prepared pie crust and chill several hours. Makes 2 9-in. pies. Garnish with more cool whip and chopped pecans if desired before serving.
LEMON RICOTTA CHEESE PIE
1 3-oz. packge of sugar free jell-o, lemon (or any flavor you prefer)
1 c. boiling water
1 c. ricotta cheese
grated zest of one lemon
8 oz. cool whip, sugar-free or light
few drops of yellow food coloring
Dissolve jell-o in boiling water. Add ricotta cheese to hot jello and stir well until ricotta is thoroughly mixed in. Stir in lemon zest. Fold in Cool Whip. Pour into prepared pie shell and chill several hours until firm. Garnish with more Cool Whip and fresh blueberries or raspberries, if desired, before serving.
PUMPKIN FLUFF PIE
1 sm box sugar free butterscotch instant pudding
1/2 c. skim milk
2 Tbs sugar free maple syrup
1 tsp pumpkin pie spice
1/2 tsp cinnamon
1/2 c. unsweetned applesauce
1 15 oz. can of pumpkin (not pie filling)
8 oz. cool whip, sugar free or light
In large bowl, whisk together pudding mix, milk, maple syrup, cinnamon and pumpkin pie spice. Stir in canned pumpkin and applesauce and mix well. Fold in cool whip. Pour into prepared pie crust and chill several hours. Makes 2 9-in. pies. Garnish with more cool whip and chopped pecans if desired before serving.
Vickie
Hey, I just got through making my pies, and I made some changes to the recipes listed above. I added the changes in red so you can see them.
Have to tell you that the pumpkin fluff is to die for! Makes enough filling for TWO pies, though, so be prepared. Can't wait for my DH and family to try these pies.
Vic
Have to tell you that the pumpkin fluff is to die for! Makes enough filling for TWO pies, though, so be prepared. Can't wait for my DH and family to try these pies.
Vic
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