Description
This Skinny Pumpkin Pie recipe offers a lightened-up version of the classic fall favorite, using a reduced-fat filling and a thinner crust to keep calories in check without sacrificing flavor. Perfectly spiced with cinnamon, nutmeg, and pumpkin pie spice, it’s baked in a flaky pie crust and yields 10 satisfying slices, ideal for holiday gatherings or year-round dessert.
Ingredients
Scale
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
Crust
- 1 frozen pie crust sheet (Pillsbury, thawed to room temperature)*
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the pie.
- Prepare the pie crust: Lightly dust a large cutting board or flat surface with flour. Roll the room temperature pie crust sheet thin enough to trim about 30% off, ending with a 5 oz crust. Place the trimmed dough into a 9-inch pie dish, cutting off any excess dough along the edges.
- Mix the pumpkin filling: In a large bowl, combine the canned pumpkin and softened whipped butter, mixing thoroughly until well blended.
- Incorporate remaining ingredients: Using an electric mixer, add brown sugar, fat-free milk, whole egg, egg whites, pumpkin pie spice, ground cinnamon, ground nutmeg, and vanilla extract to the pumpkin mixture. Beat on medium speed until the mixture is smooth and evenly combined.
- Fill and bake: Pour the pumpkin filling into the unbaked pie crust. Bake in the preheated oven for 70 to 75 minutes, or until a knife inserted into the center comes out clean, indicating the pie is fully cooked.
- Serve: Remove the pie from the oven and let it cool. Cut into 10 slices and serve each slice with whipped coconut cream or whipped cream, if desired.
Notes
- The crust weight was reduced to 5 oz by trimming down the original pie crust sheet to create a lower calorie pie.
- For a dairy-free option, substitute whipped coconut cream for traditional whipped cream as a topping.
- Ensure the pie is fully cooled before slicing to allow the filling to set properly.
- Storage: Keep leftovers covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice (1/10 of pie)
- 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
