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
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 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
