Description
A deliciously light and healthy skinny pumpkin pie that retains all the traditional flavors with fewer calories and less fat. Made using canned pumpkin, reduced-fat ingredients, and a portion-controlled crust, this pie is perfect for those looking to enjoy a classic dessert with a nutritious twist.
Ingredients
Scale
Crust
- 1 frozen pie crust sheet (Pillsbury, thawed to room temperature, about 5 oz after trimming)
Filling
- 15 oz canned pumpkin
- 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 to ensure it’s ready for baking the pie.
- Prepare Pie Crust: Lightly dust a large cutting board or flat surface with flour. Roll out the room temperature pie crust sheet so that it becomes thin enough to cut off about 30% of it, trimming the excess dough to leave a final crust weighing approximately 5 oz. Place the trimmed crust into a 9-inch pie dish, making sure to fit it well and cutting off any remaining excess dough.
- Mix Pumpkin Filling: In a large bowl, add the canned pumpkin puree and softened whipped butter. Mix these together thoroughly until smooth and well combined.
- Add Remaining Ingredients: Using an electric mixer, blend in 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 filling mixture is completely smooth and consistent.
- Fill and Bake: Pour the prepared 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 of the pie comes out clean, indicating it has fully set.
- Serve: Allow the pie to cool slightly before cutting into 10 slices. Serve individually, optionally topped with whipped coconut cream or regular whipped cream for an extra special touch.
Notes
- The crust weight is calculated after trimming to about 5 oz for a lighter pie.
- You can substitute whipped butter with light butter to further reduce fat if desired.
- For a dairy-free version, replace milk with unsweetened almond or soy milk and use dairy-free whipped topping.
- Be sure to bake until the filling is set but not overbaked to keep a creamy texture.
- Allow the pie to cool completely for best slicing results.
Nutrition
- Serving Size: 1 slice
- Calories: 137 kcal
- Sugar: 16.5 g
- Sodium: 114 mg
- Fat: 5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 23.5 mg
