I absolutely love sharing my Skinny Pumpkin Pie Recipe with friends because it brings all those classic fall flavors without the extra guilt. If you’re someone who adores pumpkin pie but wants to keep things lighter, you’ll find this recipe hits the sweet spot. It’s got that velvety texture and warm spice blend we all crave, but uses smart swaps to reduce fat and calories.
When I first made this Skinny Pumpkin Pie Recipe, I was surprised by how rich and satisfying it felt—even with a lighter crust and fat-free milk. Whether it’s a holiday dessert or a cozy weekend treat, it’s worth trying because you don’t have to skip flavor to enjoy something healthy. Trust me, your family and guests will go crazy for this one!
Why You’ll Love This Recipe
- Light but Flavorful: Uses whipped butter and fat free milk to trim calories without sacrificing the creamy pumpkin filling you love.
- Easy & Efficient: With a store-bought pie crust and simple mixing, you can whip this up in under 90 minutes, perfect for busy days.
- Spiced Just Right: Balanced pumpkin pie spice and cinnamon make the aroma irresistible in your kitchen and on the table.
- Kids and Adults Approved: My family’s go-to pumpkin pie that everyone enjoys, with none of the heaviness of typical recipes.
Ingredients You’ll Need
All the ingredients in this Skinny Pumpkin Pie Recipe come together to build those cozy pumpkin pie vibes we expect, but with a few clever swaps to keep it light. When shopping, choosing quality canned pumpkin and a good frozen pie crust really makes a difference in flavor and ease.
- Canned pumpkin: I love using canned pumpkin because it’s thick and consistent, but if you’re making homemade puree, be sure to drain excess moisture for best results.
- Whipped butter: This brings just enough richness without loading on calories; softened helps it blend effortlessly.
- Light brown sugar: Adds sweetness and a hint of molasses flavor but with less intensity than dark brown sugar.
- Fat free milk: Keeps the custard smooth and creamy without the fat from whole milk or cream.
- Eggs + egg whites: Give structure and richness but with fewer calories by separating one whole egg from whites.
- Pumpkin pie spice, cinnamon, nutmeg: The magical trio that delivers authentic fall flavor—don’t skip or skimp on spice here!
- Vanilla extract: Small touch of warmth and depth that pulls all flavors together.
- Frozen pie crust sheet: Love Pillsbury’s for convenience and taste; thaw to room temperature so it rolls out smoothly.
Variations
I like to mix things up depending on the season or who’s coming over, and this Skinny Pumpkin Pie Recipe is super flexible. Feel free to personalize the spices, crust, or toppings to make it your own — that’s what keeps it exciting!
- Crust swap: I’ve tried a homemade graham cracker crust for extra crunch and it delivers a wonderful twist, especially if you want to skip the frozen pie crust.
- Spice change: Sometimes I add a pinch of ground ginger or clove to warm things up a bit more, especially when the weather cools down.
- Sweetener alternative: If you want to cut sugar further, try using a natural sweetener like maple syrup or a sugar substitute, adjusting to taste.
- Make it vegan: Swap egg and dairy with vegan alternatives—silken tofu blended with pumpkin or unsweetened almond milk works well for a similar texture.
How to Make Skinny Pumpkin Pie Recipe
Step 1: Prepare Your Crust with Care
Start by preheating your oven to 350°F. Take your frozen pie crust sheet and let it come to room temperature so it rolls out easily. Lightly flour your surface and roll it out to thin it slightly—you’re aiming to trim about 30% off, leaving a 5 oz crust. Trust me, thinning the crust helps it bake evenly and prevents that doughy under-layer I used to struggle with. Press the rolled crust into a 9-inch pie dish, trimming any excess for a perfect fit.
Step 2: Whip Up the Pumpkin Filling
Place your canned pumpkin puree in a large bowl. Add the softened whipped butter and mix until well combined. Then, using an electric mixer on medium speed, blend in your light brown sugar, fat free milk, whole egg, egg whites, pumpkin pie spice, cinnamon, nutmeg, and vanilla extract. Keep mixing until the filling is perfectly smooth and creamy—this step makes all the difference for texture. I like to scrape down the bowl once or twice to make sure everything combines evenly.
Step 3: Bake with Patience
Pour the pumpkin filling into your unbaked pie crust. Place it on the center rack of your oven, and bake for about 70 to 75 minutes. You want the filling to set but still have a little wobble in the center—it will firm up as it cools. Insert a knife in the middle to check; it should come out mostly clean when done. Resist the urge to open the oven too often, as temperature drops can cause cracking.
Step 4: Cool, Slice, and Enjoy
Once baked, let the pie cool completely before slicing it into 10 generous pieces. I love serving mine topped with whipped coconut cream for a dairy-free boost or classic whipped cream if you prefer. Either way, it adds that perfect light touch without overpowering the spiced pumpkin flavor.
Pro Tips for Making Skinny Pumpkin Pie Recipe
- Drain Homemade Pumpkin Puree: If using fresh pumpkin puree, place it in a colander lined with paper towels for a few hours to drain excess moisture, so your filling stays thick and not watery.
- Don’t Overmix the Crust: Roll the pie crust gently to avoid making it tough; flour your surface lightly to prevent sticking but don’t use too much.
- Check for Doneness with a Knife: Insert a knife in the center when baking; a mostly clean blade means the pie is set, but keep a little jiggle for creaminess.
- Cool Completely Before Slicing: This avoids the filling from breaking apart and helps slices stay neat and pretty for serving.
How to Serve Skinny Pumpkin Pie Recipe
Garnishes
I’m all about simple garnishes that highlight the pumpkin’s warmth. Whipped coconut cream is my favorite topping—it’s light, subtly sweet, and dairy-free. Sometimes I sprinkle a little extra cinnamon or nutmeg over the top or add a few toasted pecan pieces for crunch and contrast.
Side Dishes
This Skinny Pumpkin Pie Recipe pairs beautifully with a hot cup of chai or coffee. For larger gatherings, I like serving it alongside a crisp green salad with sliced apples and walnuts to balance the sweetness and add a fresh element.
Creative Ways to Present
For special occasions, I’ve served this pie in mini tart pans for individual portions—perfect for parties or potlucks. Another fun idea is layering smaller slices with dollops of whipped cream and caramel drizzle in clear glasses for elegant pumpkin pie parfaits.
Make Ahead and Storage
Storing Leftovers
Leftover Skinny Pumpkin Pie keeps best refrigerated, tightly wrapped with plastic wrap or in an airtight container. I usually store mine in the fridge for up to 4 days and find it actually tastes better the next day once the flavors meld.
Freezing
If you want to freeze your pie, wrap it in two layers of plastic wrap and a layer of foil to prevent freezer burn. When I’ve done this, the pie maintains its creamy texture and spices well, so you can enjoy it weeks later just as much.
Reheating
To reheat, I pop a slice in a preheated oven at 325°F for about 10 minutes—this revives that fresh-baked warmth without drying it out. You can also enjoy it chilled if you prefer, especially on warm days.
FAQs
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Can I use homemade pumpkin puree instead of canned in this Skinny Pumpkin Pie Recipe?
Yes! Homemade pumpkin puree works great, but it tends to be more watery than canned. To avoid a runny filling, I recommend draining your homemade puree in a colander lined with paper towels for a few hours before using it in the recipe.
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Is this Skinny Pumpkin Pie Recipe gluten-free?
The recipe, as written, uses a traditional frozen pie crust which contains gluten. To make it gluten-free, you can swap the pie crust for a gluten-free variety, either store-bought or homemade, and follow the rest of the recipe as usual.
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Can I make this Skinny Pumpkin Pie Recipe vegan?
Absolutely! Replace the eggs with a vegan egg substitute like flax eggs or silken tofu, and use a dairy-free pie crust and plant-based milk. I’ve found that blending silken tofu with the pumpkin puree achieves a creamy texture similar to the original.
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How do I know when the pie is fully baked?
The best way is to insert a knife or toothpick into the center: if it comes out mostly clean with a little moistness, your pie is done. The filling should be set around the edges but have a slight jiggle in the middle—it will firm up as it cools.
Final Thoughts
This Skinny Pumpkin Pie Recipe has truly become one of my favorite ways to enjoy a classic dessert without feeling weighed down. It captures all that seasonal warmth and comfort while being surprisingly light and approachable. Take it from me—you’ll want to keep this recipe in your holiday rotation and beyond, and I’m so happy to share it as your new kitchen go-to. Give it a try and let me know how your family loves it!
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 is a lighter twist on the classic fall favorite, featuring a creamy pumpkin filling made with fat-free milk and light brown sugar, nestled in a flaky pie crust. Perfectly spiced with cinnamon, nutmeg, and pumpkin pie spice, this dessert offers all the rich flavors of traditional pumpkin pie with fewer calories and less fat.
Ingredients
Pie Crust
- 1 frozen pie crust sheet (Pillsbury, thawed to room temperature, about 5 oz after trimming)
Filling
- 15 oz canned pumpkin (or homemade pumpkin puree*)
- 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: Set your oven to 350°F (175°C) to prepare for baking your 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 trim about 30% off, to have a final crust weight of approximately 5 oz. Place the trimmed crust into a 9-inch pie dish, ensuring it fits well and trimming any excess dough.
- Mix Pumpkin Filling: In a large bowl, combine the canned pumpkin puree and softened whipped butter. Mix well until smooth.
- Add Remaining Ingredients: Using an electric mixer, blend in the light brown sugar, fat free milk, one large egg, two egg whites, pumpkin pie spice, cinnamon, nutmeg, and vanilla extract. Beat on medium speed until the mixture is smooth and well combined.
- Pour and Bake: Pour the pumpkin filling evenly into the unbaked pie crust. Bake in the preheated oven for 70 to 75 minutes or until a knife inserted in the center comes out clean, indicating the pie is set.
- Cool and Serve: Allow the pie to cool before slicing into 10 pieces. Serve with whipped coconut cream or traditional whipped cream as desired for an extra creamy touch.
Notes
- The nutritional calculations are based on a pie crust weighing approximately 5 oz after trimming.
- Canned pumpkin puree is thicker than homemade; if you use homemade pumpkin puree and find it too watery, drain it in a colander lined with paper towels for a few hours to remove excess moisture.
Nutrition
- Serving Size: 1 slice (1/10 of pie)
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 160 mg
- Fat: 6 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 50 mg
