Skinny Pumpkin Pie Recipe

I absolutely love this Skinny Pumpkin Pie Recipe because it brings all the cozy, warm flavors of traditional pumpkin pie without weighing you down. Whether you’re looking for a lighter dessert option for the holidays or just want to enjoy pumpkin pie without the guilt, this recipe is a fantastic choice that doesn’t skimp on taste or texture.

When I first tried this pie, I was pleasantly surprised at how creamy and flavorful it was, all while being much lower in calories than the classic versions. You’ll find that the balance of spices, the lightness of the crust, and the subtle sweetness come together beautifully, making it a crowd-pleaser at any gathering.

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Ingredients You’ll Need

Each ingredient in this skinny pumpkin pie recipe plays a crucial role in keeping the texture silky and the flavors vibrant while cutting back on calories. I love using a pre-made frozen pie crust to save time, but I do recommend trimming it a bit to keep things light.

• Canned pumpkin: Use pure pumpkin puree, not pumpkin pie filling, for the best flavor and control over sweetness.
• Whipped butter: Softened and only a small amount to add richness without heaviness.
• Light brown sugar: This adds subtle sweetness and depth without overdoing it.
• Fat-free milk: Keeps the filling creamy but cuts down the fat content considerably.
• Egg and egg whites: Provide structure while keeping cholesterol and calories in check.
• Pumpkin pie spice: Blends cinnamon, nutmeg, and other aromatics to give that signature cozy flavor.
• Ground cinnamon and nutmeg: Enhance the overall spice profile with freshness.
• Vanilla extract: Just a splash to round out the flavors beautifully.
• Frozen pie crust sheet: Convenient and easy—just thaw it to room temp and thin it out for a lighter finish.

Variations

I like to mix things up with this skinny pumpkin pie recipe depending on the season or what my family prefers. It’s easy to personalize to suit dietary needs or to simply add a twist of your own.

• Make it dairy-free: I often substitute unsweetened almond or oat milk instead of fat-free milk, and use coconut oil instead of butter for a tasty vegan version.
• Spice it up: Adding a pinch of ground ginger or cloves can elevate the warmth if you love extra spice like I do during chilly evenings.
• Crust-free option: When I’m trying to cut carbs even further, I bake the filling in ramekins and serve as pumpkin custard – just as delicious but without the crust.
• Sweetener swap: For a lower glycemic option, I’ve successfully swapped brown sugar with maple syrup or coconut sugar—it adds a unique depth too!

How to Make Skinny Pumpkin Pie Recipe

Step 1: Prepare Your Crust

Start by preheating your oven to 350°F. Lightly dust a large cutting board with flour and roll out your thawed frozen pie crust until it thins a bit—trim away about 30%. This step trims the crust to about 5 oz, keeping it light yet sturdy enough to hold the filling. Transfer it carefully into a 9-inch pie dish and trim any extra dough from the edges. I find that thinning and trimming the crust this way ensures it bakes up just right, not too thick or heavy.

Step 2: Mix the Pumpkin Filling

In a large bowl, combine your canned pumpkin with the softened whipped butter, stirring well to evenly distribute the butter’s richness. Then, using an electric mixer, beat in the light brown sugar, fat-free milk, whole egg, egg whites, pumpkin pie spice, cinnamon, nutmeg, and vanilla extract. Mix on medium speed until the filling is silky smooth without lumps. This part is key to a creamy pie, so I recommend not rushing and making sure everything is well blended.

Step 3: Bake to Perfection

Pour your smooth filling into the prepared, unbaked pie crust. Place it on the middle rack of your oven and bake for about 70 to 75 minutes. You’ll know it’s done when a knife inserted into the center comes out clean—this means it’s set but still moist. I like to check around 65 minutes just to keep an eye on it because overbaking can dry out the filling.

Step 4: Slice and Serve

Let the pie cool completely before slicing it into 10 generous pieces. You can serve it plain or dress it up with a dollop of whipped coconut cream or classic whipped cream. I love how the creamy topping pairs with the light, spiced filling—it brings the whole dessert together in a comforting way.

How to Serve Skinny Pumpkin Pie Recipe

Garnishes

Personally, I love topping slices of this pumpkin pie with a generous dollop of whipped coconut cream—it adds a subtle sweetness without overpowering the spices. For a traditional touch, whipped cream with a dash of cinnamon on top also works beautifully and looks so inviting. You can even sprinkle a little extra nutmeg or cinnamon right before serving to enhance the aroma.

Side Dishes

This skinny pumpkin pie pairs wonderfully with a hot cup of chai tea or fresh black coffee to balance the sweetness. For a festive spread, I like to serve it alongside some spiced nuts or a fresh autumn fruit salad. These light sides keep the meal feeling cozy without overshadowing the pie’s flavors.

Creative Ways to Present

For special occasions, I’ve served this pie in mini tart pans as individual portions—it’s a lovely way to impress guests and makes serving easy. Another fun idea is to dust the top of each slice with edible gold dust or pumpkin-shaped sprinkles for a festive look. Layering slices with a drizzle of caramel sauce also adds a delightful gourmet touch.

Make Ahead and Storage

Storing Leftovers

I store leftover pumpkin pie covered tightly with plastic wrap or foil in the refrigerator; it usually stays fresh for up to 4 days. I find the flavors even deepen after a day, and the texture remains creamy and satisfying when chilled.

Freezing

Freezing is a great option for this skinny pumpkin pie recipe. I freeze it whole, wrapped securely in two layers of foil and plastic wrap. When I’m ready to enjoy it, I thaw it overnight in the fridge—this helps maintain the filling’s smooth texture without becoming watery.

Reheating

To reheat slices, I pop them in a 300°F oven for about 10-12 minutes, which warms the pie gently without drying it out. Microwaving works too in a pinch but can make the crust a bit soggy, so I reserve that method for when I’m in a hurry.

FAQs

Final Thoughts

This Skinny Pumpkin Pie Recipe holds a special place in my kitchen because it proved you don’t need heavy creams or lots of butter to create something truly comforting and delicious. It’s proof that lighter desserts can still deliver on flavor and nostalgia. If you love pumpkin pie but want to keep things a bit healthier, I really encourage you to give this one a try—you won’t miss the guilt, and your guests will be asking for seconds!

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