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
Scale
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
