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
Scale
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
