Skinny Pumpkin Pie

A Thanksgiving dessert table is never complete without the pumpkin pie. This recipe is quick and easy, made with refrigerated pie crust rolled out thinner, to lighten it up.

  • 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

  • 1 frozen pie crust sheet, Pillsbury (thawed to room temperature)*

  • Preheat oven to 350°F.

  • Lightly dust a large cutting board or flat surface with flour. Roll out a room temperature pie crust sheet, so that it becomes thin enough to cut off about 30%, so that your final crust is 5 oz.

  • Place into a 9-inch pie dish, cutting off excess dough.

  • Place pumpkin puree in a large bowl. Add butter, and mix well.

  • Using an electric mixer, mix in brown sugar, milk, eggs, egg whites, pumpkin pie spice, cinnamon, nutmeg and vanilla. Beat on medium speed until mixture is smooth.

  • Pour filling into unbaked pie crust. Bake about 70 to 75 minutes, or until knife inserted in center comes out clean.

  • Cut into 10 slices and serve with whipped coconut cream or whipped cream if desired.


*calculated with 5 oz crust.

*canned pumpkin is thicker than homemade, if you make pumpkin puree from scratch and doesn't seem thick, you could drain it in a colander with paper towels a few hours to soak any excess moisture.

Serving: 1slice, Calories: 137kcal, Carbohydrates: 25g, Protein: 3g, Fat: 5g, Saturated Fat: 1.5g, Cholesterol: 23.5mg, Sodium: 114mg, Fiber: 1.5g, Sugar: 16.5g