If you’re craving the cozy, comforting taste of pumpkin pie but want to keep things on the lighter side, this Skinny Pumpkin Pie Recipe is a game changer. I absolutely love how this pie manages to capture all those warm spices and creamy pumpkin flavor without feeling heavy or overly rich. It’s the perfect dessert when you want to indulge a little but also keep things balanced.
When I first tried making a low-calorie pumpkin pie, I struggled with finding the right balance of flavors and texture. This Skinny Pumpkin Pie Recipe hits just the right note—moist, flavorful, and with just a hint of sweetness that doesn’t overpower the natural pumpkin taste. Whether you’re serving it at a holiday gathering or just treating yourself on a chilly evening, this pie never fails to impress.
Why You’ll Love This Recipe
- Light & Delicious: Enjoy the classic pumpkin pie flavor without the heavy calories.
- Simple Ingredients: Uses pantry staples and just one pie crust for easy prep.
- Great for Holidays & Year-Round: Perfect anytime you want a seasonal treat without guilt.
- Crowd-Pleaser: My family goes crazy for this lighter option every time I bring it to gatherings.
Ingredients You’ll Need
These ingredients come together beautifully to create a pie that feels indulgent but is surprisingly light. I recommend grabbing a good quality canned pumpkin and a frozen pie crust you trust to make the process quick and fuss-free.
- Canned pumpkin: Look for 100% pure pumpkin—not pumpkin pie filling—to control sweetness and spices yourself.
- Whipped butter (softened): Adds richness without too much fat; softened butter mixes smoothly with the pumpkin.
- Light brown sugar: Unpacked for accurate sweetness; it adds a lovely molasses note without heaviness.
- Fat free milk: Keeps things light while maintaining the creamy texture.
- Large egg and egg whites: The perfect combo to add structure yet reduce cholesterol.
- Pumpkin pie spice: The spice blend that brings that classic fall flavor we all crave.
- Ground cinnamon: Adds warmth and depth to the spice profile.
- Ground nutmeg: A pinch for that subtle earthy note.
- Vanilla extract: Rounds out the flavors with a smooth, sweet aroma.
- Frozen pie crust sheet (thawed): Using a sheet crust lets you roll out and trim for just the right size, cutting down on unnecessary dough and calories.
Variations
I love making recipes my own, and this Skinny Pumpkin Pie Recipe is so versatile that you can tweak it easily depending on your taste or dietary needs. Here are a few ways I’ve personalized it over time to keep it exciting or accommodate friends.
- Gluten-free crust: I swapped the regular pie crust for a gluten-free alternative, and it worked beautifully without sacrificing texture.
- Spice adjustments: Sometimes I add a little extra cinnamon or ginger if I want the spices to pop more vividly.
- Sweetener swaps: Feel free to use maple syrup or honey in place of brown sugar for a different sweet note.
- Dairy-free version: Using almond milk instead of fat free milk makes this pie friendly for dairy-sensitive friends.
How to Make Skinny Pumpkin Pie Recipe
Step 1: Preparing the Pie Crust
Start by preheating your oven to 350°F. Lightly dust a large cutting board or flat surface with flour—it helps prevent the dough from sticking when you roll it out. Take your thawed pie crust sheet and roll it out gently until it thins slightly. You’ll want to trim off about 30% so your final crust weighs approximately 5 ounces. This trimming step is key to keeping the pie light without a thick dough base. Once trimmed, carefully transfer the crust to a 9-inch pie dish, gently pressing it in and cutting off any excess dough around the edges.
Step 2: Mixing the Filling
In a large bowl, scoop in the pumpkin puree and add the softened whipped butter. I find mixing these two first makes the filling silky smooth. Using an electric mixer, blend in the brown sugar, fat free milk, whole egg, egg whites, pumpkin pie spice, cinnamon, nutmeg, and vanilla extract. Beat everything on medium speed until the mixture looks velvety and well combined—there should be no lumps. This step ensures your pie sets perfectly with a creamy texture.
Step 3: Baking the Pie
Pour the filling into your unbaked pie crust with care to avoid spills. Place the pie on the center rack of your preheated oven and bake for about 70 to 75 minutes. The pie is done when a knife inserted near the center comes out clean—it’s okay if there’s a slight wobble, as it will continue to set as it cools. Resist the urge to open the oven too often, or the pie might crack. Let it cool thoroughly on a wire rack before slicing into 10 generous pieces.
Serve with a dollop of whipped coconut cream or regular whipped cream for a dollop of fluffy indulgence that still feels light.
Pro Tips for Making Skinny Pumpkin Pie Recipe
- Use room temperature ingredients: This helps the filling blend smoothly for an even texture.
- Don’t overbake: Check with a knife around 70 minutes to avoid a dry pie—residual heat finishes the cooking.
- Trim your crust precisely: Cutting off the excess dough keeps crust-to-filling ratio balanced and calorie-conscious.
- Cool before slicing: This prevents your slices from falling apart and helps the pie set beautifully.
How to Serve Skinny Pumpkin Pie Recipe
Garnishes
I genuinely love topping this pie with whipped coconut cream—it adds a subtle sweetness and keeps the whole dessert dairy-free if needed. Freshly grated nutmeg or a sprinkle of cinnamon on top works wonders too, bringing out those warm fall flavors even more. For a festive touch, I sometimes add chopped toasted pecans for crunch.
Side Dishes
If you’re serving this pie at a dinner party, it pairs wonderfully with a simple green salad with bright vinaigrette to contrast the richness. A cup of fragrant chai tea or spiced coffee also compliments the spice notes perfectly and rounds out the experience.
Creative Ways to Present
For special occasions, I’ve presented this Skinny Pumpkin Pie Recipe mini-style using tartlet pans, which is super fun and perfect for portion control. You can also swirl a bit of pureed raspberry or cranberry sauce on each slice for a festive pop of color and tartness that livens up the presentation.
Make Ahead and Storage
Storing Leftovers
I usually cover leftover pumpkin pie tightly with plastic wrap and keep it in the fridge. It stays fresh for up to 4 days, and honestly, the flavor seems to improve after sitting overnight. Just be sure to store it away from strong-smelling foods to keep the pumpkin flavor pure.
Freezing
Freezing pumpkin pie can be tricky, but I’ve had good results wrapping individual slices in foil and placing them in an airtight container in the freezer. They keep well for up to 2 months. When you’re ready, thaw overnight in the fridge before reheating.
Reheating
To reheat, I like popping my slices in a warm oven (about 300°F) for 10-15 minutes to warm gently without drying out. This way, the texture remains creamy and the spices get reawakened—just like freshly baked!
FAQs
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Can I use fresh pumpkin instead of canned in this Skinny Pumpkin Pie Recipe?
Yes, you can, but keep in mind you’ll need to cook and puree the fresh pumpkin first. Make sure to remove excess moisture so the filling doesn’t become watery. Using canned pumpkin is just a convenient shortcut for consistent texture and flavor.
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Is this Skinny Pumpkin Pie Recipe suitable for diabetics?
This recipe uses brown sugar, which affects blood sugar levels. You could try substituting with a sugar alternative like erythritol or monk fruit sweetener to make it more diabetic-friendly, but be sure to test for your personal dietary needs.
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Can I make this pie ahead of time for a party?
Definitely! I recommend baking it a day ahead, refrigerating overnight, and then serving chilled or gently warmed. This helps the flavors meld wonderfully and reduces last-minute stress.
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What’s the best way to prevent cracks in my pumpkin pie?
Don’t overbake the pie, and avoid drastic temperature changes. Let it cool slowly at room temperature, and refrigerate after. That little wiggle in the center when you take it out means it’s perfectly cooked—trust that!
Final Thoughts
This Skinny Pumpkin Pie Recipe quickly became one of my favorite desserts to make for friends and family. It has all the comfort and nostalgia of traditional pumpkin pie but with a much lighter feel, so you don’t need to skip dessert to stay on track. I hope you enjoy making it as much as I do—and remember, tweaking little things to match your taste is part of the fun. So go ahead, try it out, share it, and savor every guilt-free bite together!
Print
Skinny Pumpkin Pie Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 20 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This Skinny Pumpkin Pie recipe is a lighter take on the classic dessert, featuring a low-fat filling made with canned pumpkin, fat-free milk, and a reduced amount of sugar and butter. Encased in a flaky pie crust, this pie offers all the comforting flavors of pumpkin pie spice with a fraction of the calories, making it perfect for a healthier holiday treat or anytime you crave a delicious pumpkin dessert.
Ingredients
Pie Crust
- 1 frozen pie crust sheet (Pillsbury, thawed to room temperature, about 5 oz after trimming)
Filling
- 15 oz canned pumpkin
- 2 tbsp whipped butter (softened)
- 3/4 cup light brown sugar (unpacked)
- 1/2 cup fat free milk
- 1 large egg
- 2 large egg whites
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tsp vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the pie.
- Prepare Pie Crust: Lightly dust a large cutting board or flat surface with flour. Roll out the thawed pie crust sheet until thin enough to trim off about 30%, resulting in approximately a 5 oz crust. Carefully place the crust into a 9-inch pie dish and trim any excess dough from the edges.
- Mix Pumpkin Filling: In a large bowl, combine the canned pumpkin and softened whipped butter. Stir well to blend.
- Combine Remaining Ingredients: Using an electric mixer, gradually add the light brown sugar, fat free milk, large egg, egg whites, pumpkin pie spice, cinnamon, nutmeg, and vanilla extract to the pumpkin mixture. Beat at medium speed until the filling is smooth and well combined.
- Fill Pie Crust: Pour the prepared pumpkin filling evenly into the unbaked pie crust.
- Bake: Bake the pie in the preheated oven for 70 to 75 minutes, or until a knife inserted in the center comes out clean, indicating the filling is set.
- Serve: Allow the pie to cool slightly before cutting into 10 slices. Serve plain or topped with whipped coconut cream or whipped cream as desired.
Notes
- The crust weight is calculated after trimming to 5 oz for accurate nutritional info.
- For a dairy-free option, substitute butter with a plant-based alternative.
- Whipped coconut cream is a great vegan-friendly topping alternative to traditional whipped cream.
- Ensure the pumpkin pie spice is fresh for the best flavor.
- Let the pie cool completely to set properly before slicing.
Nutrition
- Serving Size: 1 slice
- Calories: 137 kcal
- Sugar: 16.5 g
- Sodium: 114 mg
- Fat: 5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 23.5 mg
