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
Scale
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
