Skinny Pumpkin Pie Recipe

If you’re looking to indulge in pumpkin pie without the heavy guilt, this Skinny Pumpkin Pie Recipe is a total game changer. I absolutely love how this version manages to capture all those cozy fall flavors with way fewer calories than your traditional pie. It’s perfect whether you’re baking for a holiday dinner or just craving a little autumnal comfort any time of the year.

When I first tried this recipe, I was amazed at how moist and flavorful it turned out despite swapping out some of the usual heavy ingredients. You’ll find that this skinny pumpkin pie still has that creamy texture and warm spice blend you adore, but it’s much lighter on the waistline. Trust me, your friends and family won’t even notice it’s a “skinny” pie!

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Ingredients You’ll Need

Each ingredient in this Skinny Pumpkin Pie Recipe plays a role in keeping it light yet delicious, from the canned pumpkin to the lean milk and egg whites. Pro tip: using a frozen pie crust sheet saves time, but you can try a homemade crust if you want even more control.

• Canned pumpkin: Prefer 100% pure pumpkin, not pumpkin pie filling, for the right texture and flavor.
• Whipped butter: Softened makes it easier to blend smoothly into the filling without weighing it down.
• Light brown sugar: Adds sweetness and depth without excess calories; unpacked for accurate measurement.
• Fat-free milk: Keeps the pie creamy without the fat of whole milk or cream.
• Large egg and egg whites: Together they provide structure and moisture while reducing fat.
• Pumpkin pie spice, cinnamon, nutmeg: The essential warm spices that deliver that unmistakable pumpkin pie aroma.
• Vanilla extract: A splash really enhances the overall flavor.
• Frozen pie crust sheet: Thawed to room temperature and trimmed to keep calories in check.

Variations

I love making this Skinny Pumpkin Pie Recipe my own by playing with flavors and crust options, so feel free to personalize it to your taste. Whether you want to make it vegan or add nuts for texture, it’s easy to adjust.

• Gluten-Free Crust: I’ve swapped the crust for a gluten-free version and it still turned out perfectly sturdy and tasty.
• Vegan Version: Use a non-dairy milk like almond and replace eggs with a flax egg; it’s surprisingly good!
• Spice it Up: Sometimes I add a pinch of ground ginger or cloves for an extra warm spice kick.
• Nut Topping: Toasted pecans or walnuts sprinkled on top add a nice crunch and protein boost.

How to Make Skinny Pumpkin Pie Recipe

Step 1: Prepare and Trim the Crust

Start by preheating your oven to 350°F so it’s ready when you need it. Lightly flour a clean surface or cutting board and roll your thawed pie crust sheet out thinly—trimming off about 30% so you end up with a 5 oz crust. This little trimming trick helps keep the calories in check while still giving you that flaky base we all love. Then gently press the crust into a 9-inch pie dish and cut away any excess dough along the edges.

Step 2: Mix the Filling Ingredients

In a large bowl, scoop in the canned pumpkin puree and add your softened whipped butter. Mix those together until creamy—I like using a fork or spatula at first to get things moving. Then grab your electric mixer and blend in the brown sugar, fat-free milk, eggs, egg whites, pumpkin pie spice, cinnamon, nutmeg, and vanilla extract. Beat on medium speed until the mixture is smooth and luscious. This is when the magic happens, and you can smell all those holiday vibes coming alive!

Step 3: Bake Until Perfect

Pour your silky filling into the prepared unbaked pie crust and slide that beauty into your preheated oven. Bake for about 70 to 75 minutes, but start checking around 65 minutes just in case. You’ll know it’s done when a knife inserted into the center comes out clean. The edges might puff up a bit but will settle as it cools—don’t worry, it’s supposed to look that way. Letting it cool completely before slicing helps everything set perfectly for those clean, beautiful pie slices.

How to Serve Skinny Pumpkin Pie Recipe

Garnishes

I usually keep it simple with a dollop of whipped coconut cream for a dairy-free option, but classic whipped cream works wonderfully too. Sometimes I sprinkle a bit of cinnamon on top just before serving—it adds a lovely aroma and looks pretty. If I’m feeling fancy, a few toasted pecans on the side offer a fantastic contrast in texture and flavor.

Side Dishes

Though this pie stands on its own, my family loves pairing it with cozy drinks like hot apple cider or a lightly spiced chai latte. For holiday dinners, it’s great alongside roasted veggies or a crisp green salad to balance the sweetness.

Creative Ways to Present

One year, I made mini versions of this Skinny Pumpkin Pie Recipe using muffin tins and topped each with a swirl of whipped cream and a tiny cinnamon stick—everyone at the party was obsessed! For a more rustic look, I’ve also laid out thin apple slices in a decorative fan on top before baking; it adds a subtle fruitiness and looks stunning.

Make Ahead and Storage

Storing Leftovers

After it’s cooled, I cover the pie tightly with plastic wrap or foil and keep it in the fridge. It stays fresh and flavorful for up to 4 days, which is perfect because it rarely lasts that long in my house! Just make sure it’s sealed well to avoid picking up any fridge odors.

Freezing

If you want to freeze leftovers, I recommend freezing individual slices wrapped in plastic wrap and then placed in a freezer bag. When you’re ready, thaw overnight in the fridge to keep the texture intact. I’ve found freezing the whole pie isn’t as reliable, but slices freeze and reheat beautifully.

Reheating

Reheat leftover slices gently in a 300°F oven for about 10-15 minutes so they warm through without drying out. You can also microwave a slice for 30-45 seconds if you’re in a hurry, but the oven method retains the best texture.

FAQs

Final Thoughts

This Skinny Pumpkin Pie Recipe has become one of my go-to desserts especially when I want all the joys of traditional pumpkin pie without feeling weighed down. I’m confident you’ll enjoy how approachable and satisfying it is, whether you’re baking for a cozy family gathering or simply treating yourself to a slice with coffee. Give it a try—you might just find your new favorite holiday tradition!

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