I absolutely love how this Skinny Pumpkin Pie Recipe brings all the cozy fall flavors without that heavy, guilt-inducing feeling. It’s perfect for when you want a delicious pumpkin pie but don’t want to overdo the butter or cream. Whether it’s for Thanksgiving, a weekend treat, or just a way to enjoy pumpkin season any time, this recipe really hits that sweet spot between comfort and lightness.
When I first tried slimming down pumpkin pie, I was nervous it wouldn’t have the same rich taste I remember from family gatherings. But I discovered this version uses clever swaps and still delivers that classic, warm pumpkin spice flavor you crave. You’ll find that it’s easier to make than you think, and the results never disappoint—my whole family goes crazy for it every time!
Why You’ll Love This Recipe
- Light but Flavorful: Uses fat-free milk and less butter to keep it skinny without sacrificing taste.
- Simple Ingredients: Chances are you have most of these in your pantry, making it an easy go-to dessert.
- Family-Friendly: It’s a hit with kids and adults alike, great for holiday dinners or casual get-togethers.
- Less Mess and Fuss: Uses a frozen crust and straightforward steps to keep prep easy and stress-free.
Ingredients You’ll Need
The ingredients in this Skinny Pumpkin Pie Recipe work together to create that classic creamy texture but with fewer calories. The trick is balancing pumpkin puree with light dairy and modest sweeteners while still packing in warm spices that evoke all the autumn feels.
- 15 oz canned pumpkin: I prefer canned pumpkin because it’s thicker and consistent, but homemade can work too if you drain excess liquid.
- 2 tbsp whipped butter (softened): Adds richness with far less fat than regular butter, keeping the pie light.
- 3/4 cup light brown sugar (unpacked): Provides that deep caramel flavor but less sugar than traditional recipes.
- 1/2 cup fat free milk: Keeps the custard silky without the heaviness of cream.
- 1 large egg and 2 large egg whites: The egg whites lighten the filling while ensuring it sets beautifully.
- 1/2 teaspoon pumpkin pie spice: The magic blend of cinnamon, nutmeg, and cloves that defines pumpkin pie flavor.
- 1/2 teaspoon ground cinnamon: Adds warmth and depth.
- 1/4 teaspoon ground nutmeg: Offers that fantastic nutty spice note.
- 1 tsp vanilla extract: Boosts all other flavors and adds sweet aroma.
- 1 frozen pie crust sheet (thawed): Saves time and hassle; I recommend Pillsbury for easy handling and a flaky, tasty base.
Variations
I like to tailor this Skinny Pumpkin Pie Recipe depending on my mood or dietary needs. Sometimes, I tweak the crust or spice mix to keep things fresh and exciting, and you can too!
- Gluten-Free Crust: I swapped the frozen crust for a gluten-free premade crust once, and it worked perfectly for my gluten-sensitive guests without changing the filling.
- Spice it Up: Adding a pinch of ground ginger or cloves amps up the aroma, which I sometimes do when I want it extra festive.
- Sugar Substitutes: I’ve experimented with coconut sugar or a bit less sugar altogether to dial back sweetness without losing flavor.
- Vegan Version: Though I haven’t tried it myself yet, swapping eggs with flax eggs and using plant-based milk could make a tasty vegan pie.
How to Make Skinny Pumpkin Pie Recipe
Step 1: Prep Your Crust Just Right
Start by preheating your oven to 350°F—this ensures the perfect baking temperature when you’re ready. Lightly flour your workspace and roll out the thawed pie crust to a thinner layer so you can trim about 30% off, aiming for a 5 oz final crust. This helps keep things light and workable. Place it into a 9-inch pie dish, trimming any excess dough so nothing hangs over the edges or gets soggy during baking.
Step 2: Mix the Creamy Pumpkin Filling
In a large bowl, combine your pumpkin puree with the softened whipped butter—this combo adds richness without overdoing fat. Use an electric mixer to blend in the brown sugar, fat-free milk, egg, egg whites, and all your spices plus vanilla. Beat on medium speed until everything looks silky smooth with no lumps, about 2-3 minutes. It’ll smell like pure autumn magic at this point!
Step 3: Bake It Perfectly
Pour the pumpkin mixture into your unbaked crust, smoothing the surface gently. Bake for about 70 to 75 minutes, but start checking around 65 minutes by inserting a knife in the center—it should come out clean when the pie is done. If the crust edges start browning too quickly, gently shield them with foil to avoid burning. When finished, let the pie cool completely so it sets nicely before slicing.
Pro Tips for Making Skinny Pumpkin Pie Recipe
- Use Light Brown Sugar: This adds moisture and richness with less intensity than dark brown sugar, keeping the flavors balanced.
- Drain Homemade Pumpkin Puree: If you choose homemade, I learned draining excess water for a few hours on paper towels really helps the filling thicken properly.
- Check Doneness Early: Oven times can vary, so start testing with a knife at 65 minutes to avoid overbaking and cracking.
- Let It Cool Fully: This is key for clean slices and that perfect custard texture everyone loves.
How to Serve Skinny Pumpkin Pie Recipe
Garnishes
I usually top mine with a generous dollop of whipped coconut cream for that dairy-free, light touch—plus it looks so pretty! Traditional whipped cream works wonderfully too, especially spiked with a hint of cinnamon or maple syrup. A light sprinkle of toasted pecans or a dash of extra cinnamon on top adds a lovely texture and visual pop.
Side Dishes
This pie pairs beautifully with a simple cup of spiced tea or black coffee to cut through the sweetness. If serving at a holiday meal, I love keeping sides light—think roasted veggies or a crisp salad—to balance out the richness of the dessert.
Creative Ways to Present
For a festive touch, I’ve used mini graham cracker crusts made in muffin tins and poured the filling into them, creating cute individual portions perfect for parties. Decorating the pie with little pie crust leaves or cut-outs brushed lightly with egg wash can turn a simple pie into a showstopper.
Make Ahead and Storage
Storing Leftovers
I usually cover leftover pie tightly with plastic wrap and store it in the fridge. It stays delicious for about 3-4 days, though I’ve found it tastes best when eaten within the first two days for that fresh-from-the-oven vibe.
Freezing
If I’m making pie ahead for a crowd, I freeze the whole baked pie (once cooled) wrapped in foil and placed in a freezer bag. It keeps well for up to 2 months. When ready to serve, I thaw it overnight in the fridge for best texture.
Reheating
To reheat slices, I pop them in a warm oven (about 300°F) for 10-15 minutes until warmed through. This helps avoid sogginess and revives that freshly-baked feel. Avoid microwaving if you can, as it sometimes makes the crust lose its crispness.
FAQs
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Can I use fresh pumpkin instead of canned in this Skinny Pumpkin Pie Recipe?
Yes! You can use homemade pumpkin puree, but it’s important to drain the excess moisture first by letting it sit in a colander lined with paper towels for a few hours. Canned pumpkin is typically thicker, so draining homemade will help prevent a watery filling.
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Is it necessary to use egg whites along with the egg?
Using both the whole egg and egg whites lightens the filling while still helping it firm up properly. You can replace with whole eggs if you prefer, but the texture might be a little denser.
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Can I make the pie crust from scratch instead of using frozen sheets?
Absolutely! Homemade pie crust is fantastic if you have the time. Just remember to roll it thinner than usual since this recipe calls for trimming down the crust to keep it “skinny.” Also, chilling your dough before baking helps ensure flakiness.
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How do I prevent the crust from burning while baking?
If you notice the crust edges browning too quickly, cover them loosely with a strip of aluminum foil or a pie crust shield halfway through baking. This protects the crust while the filling finishes cooking.
Final Thoughts
This Skinny Pumpkin Pie Recipe has genuinely become my go-to when I want that homemade pumpkin pie goodness without feeling weighed down afterward. It’s comforting, flavorful, and surprisingly easy, so whether you’re a pumpkin expert or trying to eat lighter, I think you’ll enjoy making and sharing it. Trust me, once you give this a try, it’ll be a new fall favorite in your recipe collection!
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 offers a healthier twist on the classic dessert by using light brown sugar, fat-free milk, and a reduced-fat crust, delivering all the comforting flavors of autumn in a lower-calorie, lower-fat version. Perfect for festive gatherings or whenever you crave a slice of seasonal goodness without the heaviness.
Ingredients
Pie Crust
- 1 frozen pie crust sheet (Pillsbury), thawed to room temperature (about 5 oz after rolling and trimming)
Pie Filling
- 15 oz canned pumpkin (or homemade pumpkin puree, thickened as needed)
- 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 ensure it’s ready for baking your pumpkin pie after preparation.
- Prepare Pie Crust: Lightly dust a large cutting board or flat surface with flour. Roll out the room temperature pie crust sheet until it is thin enough to trim off about 30%, resulting in a final crust weight of approximately 5 oz. Fit the crust into a 9-inch pie dish, trimming any excess dough for a perfect fit.
- Mix Pumpkin Filling: In a large bowl, combine the canned pumpkin puree with the softened whipped butter and mix thoroughly to blend the butter evenly.
- Combine Ingredients: Using an electric mixer, add to the pumpkin mixture the light brown sugar, fat-free milk, whole egg, egg whites, pumpkin pie spice, ground cinnamon, ground nutmeg, and vanilla extract. Beat on medium speed until the mixture is smooth and all ingredients are fully incorporated.
- Fill and Bake Pie: Pour the smooth pumpkin filling into the unbaked pie crust, spreading it evenly. Bake in the preheated oven for about 70 to 75 minutes, or until a knife inserted into the center comes out clean, indicating the pie is fully set.
- Serve: Once baked, allow the pie to cool. Cut into 10 slices and serve with whipped coconut cream or traditional whipped cream as desired for an extra indulgent touch.
Notes
- Crust weight is calculated as 5 oz after trimming the frozen pie crust sheet.
- Canned pumpkin tends to be thicker than homemade pumpkin puree. If making puree from scratch and it seems too watery, drain it using a colander lined with paper towels for a few hours to remove excess moisture for the best pie texture.
Nutrition
- Serving Size: 1 slice (1/10th of pie)
- Calories: 190 kcal
- Sugar: 14 g
- Sodium: 190 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 50 mg
