I absolutely love how this Skinny Pumpkin Pie Recipe brings all the cozy fall flavors you crave without weighing you down. It’s that perfect balance between indulgent and light, which is why I reach for it every holiday season when I want something rich but not overly heavy. If you’re anything like me, sometimes traditional pumpkin pie feels too dense or too sweet, and this version solves those issues beautifully.
You’ll find that this recipe works wonderfully whether you’re hosting a big family dinner or just want a simple treat to enjoy with your morning coffee. Plus, it’s easy to pull together and uses everyday ingredients, so you don’t have to make a special trip to the store. Once you try this Skinny Pumpkin Pie Recipe, it might just become your new favorite go-to pumpkin dessert!
Why You’ll Love This Recipe
- Light and Flavorful: This pie captures all the classic pumpkin spice taste without the extra calories.
- Easy to Make: Minimal ingredients and straightforward steps make baking stress-free, even for beginners.
- Perfect for Any Occasion: Whether it’s Thanksgiving or a casual weekend dessert, this pie fits right in.
- Versatile and Adaptable: You can tweak ingredients to your liking or dietary needs with ease.
Ingredients You’ll Need
These ingredients come together to create the delicate texture and classic flavor of pumpkin pie, minus the guilt. Using canned pumpkin makes this recipe quick and reliable every time.
- Canned pumpkin: Opt for pure pumpkin, not pie filling, for best control over spices and sweetness.
- Whipped butter: Adds richness without too much fat—softened for easy mixing.
- Light brown sugar: Provides just the right hint of caramel flavor and sweetness.
- Fat free milk: Keeps the filling light while maintaining creaminess.
- Large egg and egg whites: Give structure and smooth texture to the pie filling.
- Pumpkin pie spice: The essential blend of cinnamon, ginger, nutmeg, and cloves—feel free to adjust to taste.
- Ground cinnamon and nutmeg: Double down on the warm spice notes.
- Vanilla extract: Adds depth and rounds out all the flavors.
- Frozen pie crust sheet: Pillsbury or similar, thawed to room temperature for easy rolling and shaping.
Variations
I love mixing things up depending on the season or my mood, and you can totally personalize this Skinny Pumpkin Pie Recipe to fit your cravings or dietary needs. Don’t hesitate to experiment a bit—you might like it even better!
- Dairy-Free Version: I’ve swapped fat free milk with unsweetened almond milk and used coconut whipped cream on top—still delicious and creamy.
- Crustless Option: If you want to keep it ultra-light, I’ve gone crustless and baked the filling in a greased pie dish—it’s easier and perfect for a gluten-free diet.
- Extra Spice: Sometimes I like adding a pinch of ground cloves or ginger for a little extra warmth in the spice blend.
- Sweetener Swap: Try a natural sweetener like maple syrup or coconut sugar for a different flavor profile.
How to Make Skinny Pumpkin Pie Recipe
Step 1: Prepare Your Crust Just Right
Start by preheating your oven to 350°F. I like to lightly dust my cutting board with flour before rolling out the pie crust—this makes it easier to thin the dough evenly. Roll the thawed crust out until it’s about 30% thinner—that way you’ll end up with a lighter final crust weighing about 5 ounces. Fit the crust gently into a 9-inch pie dish and trim off any excess dough. This step is key to keeping the pie from feeling too heavy, so don’t rush it!
Step 2: Whip Up the Filling
Pour the canned pumpkin into a large mixing bowl and stir in the softened whipped butter until fully blended—this adds a creamy base. Then, using an electric mixer, combine the brown sugar, fat free milk, eggs, egg whites, pumpkin pie spice, cinnamon, nutmeg, and vanilla extract. Beat everything on medium speed until the mixture is smooth and luscious. This part is so satisfying; watching the filling come together is like creating a silky pumpkin cloud!
Step 3: Bake to Perfection
Pour your beautiful filling into the unbaked crust and pop it in the oven. Bake for about 70 to 75 minutes—keep an eye on it, but don’t rush! The pie is done when a knife inserted in the center comes out clean. I like to start checking around 65 minutes just to be safe. Let the pie cool completely before slicing to let those flavors settle perfectly.
Pro Tips for Making Skinny Pumpkin Pie Recipe
- Don’t Overmix the Filling: Mixing just until smooth preserves the lovely texture and prevents any rubberiness.
- Use Room Temperature Ingredients: Softer butter and eggs help everything blend smoothly for a creamy pie base.
- Trim the Crust Wisely: Thinning and trimming the crust keeps it flaky but light, avoiding heaviness.
- Watch the Bake Time: A toothpick test is your best bet—too much baking and the pie can crack or dry out.
How to Serve Skinny Pumpkin Pie Recipe
Garnishes
I love topping this pie with homemade whipped coconut cream—it’s light, adds a subtle coconut flavor, and makes the whole dessert feel extra special. If you prefer traditional whipped cream, that works beautifully too. A sprinkle of cinnamon or a few toasted pecans on top adds a nice crunch and that extra cozy vibe.
Side Dishes
For a full festive meal, I enjoy pairing this skinny pumpkin pie with a hot cup of spiced apple cider or chai tea to really bring out those autumn flavors. If it’s dessert after dinner, a scoop of vanilla bean ice cream on the side always gets rave reviews from my family.
Creative Ways to Present
Once, I even made mini versions using a tart pan for a cozy dinner party—it was so fun and everyone loved the individual touch. Another great idea is to serve pie slices on pretty fall-themed plates with a drizzle of caramel sauce for a restaurant-style finish right at home.
Make Ahead and Storage
Storing Leftovers
I usually cover leftover pie tightly with plastic wrap and store it in the fridge. It stays fresh and delicious for up to 4 days. The flavors even mellow and deepen, so sometimes I think leftovers taste better the next day!
Freezing
Freezing pumpkin pie can be tricky, but for this skinny version, I’ve found wrapping slices individually in foil and placing them in an airtight container works well. When ready, thaw in the fridge overnight for best texture.
Reheating
To reheat, I pop a slice in the microwave for about 20 seconds or gently warm it in the oven at 300°F for 10 minutes to keep it from drying out. Reheating is totally worth it for that fresh-baked feeling all over again.
FAQs
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Can I make this Skinny Pumpkin Pie Recipe gluten-free?
Absolutely! Just swap the frozen pie crust with a gluten-free variety or make a crustless version by baking the filling alone in a greased dish—both work great and keep things light.
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Is it okay to use fresh pumpkin instead of canned?
You can use fresh pumpkin, but you’ll want to roast, puree, and drain it well to avoid excess moisture. Canned pumpkin is just easier and more consistent for a smooth filling.
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How do I prevent cracks on the pie surface?
Don’t overbake the pie and avoid whisking too vigorously when mixing eggs. Also, letting the pie cool slowly at room temperature helps prevent cracks.
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Can I prepare this pie ahead of time?
Yes! You can assemble it the night before and store it in the fridge. Just bake it fresh the next day for the best texture and flavor.
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What’s the best way to slice and serve this pie?
Use a sharp, clean knife and slice into 10 even pieces once the pie has fully cooled. Warm slices slightly or enjoy cold with your favorite creamy topping.
Final Thoughts
This Skinny Pumpkin Pie Recipe has quickly become one of my favorite desserts because it hits all the right notes without making me feel weighed down afterward. Simple, delicious, and flexible—it’s just the kind of recipe I love recommending to friends and family. If you want a pumpkin pie that satisfies your sweet tooth and leaves you feeling good, give this a try. I’m confident it’ll become a staple in your recipe box, just like it did in mine!
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 is a delightful, lower-calorie twist on the classic autumn dessert. Made with canned pumpkin and a reduced amount of fat and sugar, it maintains all the traditional flavors with pumpkin pie spice, cinnamon, and nutmeg, baked to perfection in a flaky pie crust. Perfect for fall celebrations or a comforting treat any time of year.
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 the Oven: Set your oven to 350°F 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 it’s thin enough to remove about 30%, aiming for a final crust weight of 5 oz. Transfer the crust to a 9-inch pie dish and trim any excess dough around the edges.
- Mix Pumpkin and Butter: In a large mixing bowl, combine the canned pumpkin and softened whipped butter. Mix well until fully blended for a creamy base.
- Incorporate Remaining Ingredients: Using an electric mixer, 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 on medium speed until the filling is smooth and well combined.
- Fill the Pie Crust: Pour the prepared pumpkin filling evenly into the unbaked pie crust, smoothing the top gently.
- Bake the Pie: Place the pie in the preheated oven and bake for 70 to 75 minutes. To check doneness, insert a knife into the center; it should come out clean once the pie is fully set.
- Cool and Serve: Allow the pie to cool before slicing. Cut into 10 equal slices. Optionally, serve each slice with whipped coconut cream or traditional whipped cream for an extra touch.
Notes
- The nutritional info is calculated based on a 5 oz pie crust portion to keep it light.
- Be sure not to overbake to maintain a moist filling.
- Using egg whites helps to reduce fat while keeping structure.
- You can substitute the milk with any plant-based milk for a dairy-free version.
- For best flavor, allow the pie to rest and chill before serving.
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: 3.2 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 23.5 mg
