Honestly, this Skinny Pumpkin Pie Recipe is one of those gems that make you feel like you’re indulging without the guilt. I love how it delivers all the cozy autumn flavors we crave, but with a lighter twist that still satisfies everyone at the table. Whether you’re making it for a holiday gathering or just because pumpkin season calls, this pie is your perfect go-to.
When I first tried this recipe, I was surprised at how moist and flavorful it turned out—without the heavy cream and tons of butter many traditional pies call for. You’ll find that it’s just sweet enough, and the warm spices really bring it home. Plus, it’s ridiculously easy to make, which means less time stressing in the kitchen and more time enjoying your pie and company.
Why You’ll Love This Recipe
- Lightened-Up Ingredients: Uses fat-free milk and fewer fats to keep calories in check without sacrificing flavor.
- Classic Fall Flavors: Pumpkin pie spice, cinnamon, and nutmeg create that warm, comforting taste you’re after.
- Easy to Make: No complicated steps or fancy techniques—just straightforward mixing and baking.
- Perfect for Sharing: Makes 10 slices, perfect for family dinners or potlucks without leftovers overload.
Ingredients You’ll Need
All the ingredients in this Skinny Pumpkin Pie Recipe come together to create a creamy, spice-kissed filling that’s balanced and flavorful. I recommend grabbing high-quality canned pumpkin and fresh spices for the best results—you’ll notice the difference instantly.
- Canned pumpkin: Use pure pumpkin puree, not pumpkin pie filling, for control over sweetness and spices.
- Whipped butter (softened): Adds richness with less fat—you’ll love the texture it brings without heaviness.
- Light brown sugar (unpacked): Gives just the right touch of sweetness and deep caramel notes.
- Fat free milk: Keeps it creamy but light—feel free to swap with unsweetened almond milk if you prefer.
- Large egg and egg whites: Create structure and fluffiness while keeping fat down.
- Pumpkin pie spice: The essential warm blend that makes pumpkin pie, well… pumpkin pie!
- Ground cinnamon: Boosts warmth and depth in every bite.
- Ground nutmeg: Adds a subtle nutty, spicy note that rounds out the flavors.
- Vanilla extract: Enhances sweetness naturally and lifts all the spices.
- Frozen pie crust sheet (thawed to room temperature): Pillsbury is my tried-and-true go-to for flaky, reliable crust without fuss.
Variations
I like to experiment with this Skinny Pumpkin Pie Recipe sometimes, especially when I want to switch up the texture or meet different dietary needs. Feel free to tweak it to match your taste or occasion.
- Crust Swap: I’ve used gluten-free crusts with great success—just make sure it’s fully thawed before rolling out to avoid cracking.
- Spice Adjustments: If you love extra spice, I add a pinch of cloves or ginger to amp up the warmth without overpowering.
- Milk Alternatives: For dairy-free, coconut milk works beautifully, adding a subtle tropical hint that pairs surprisingly well.
- Sweetener Changes: If you want to reduce sugar further, use a natural sweetener like maple syrup, but reduce the liquid slightly to keep consistency.
How to Make Skinny Pumpkin Pie Recipe
Step 1: Prep Your Crust Just Right
Start by preheating your oven to 350°F. While it warms up, dust a clean, flat surface with flour and roll your thawed pie crust out thin enough to trim about 30%. I usually measure mine so that the crust weighs around 5 ounces once trimmed—that way it keeps the crust-to-filling ratio perfect without extra calories. Transfer your crust to a 9-inch pie dish, pressing gently into the edges, and cut off any excess dough. Pro tip: Don’t stretch the dough as you place it in the dish, or it might shrink during baking.
Step 2: Whip Up That Creamy, Spiced Filling
In a large bowl, combine the pumpkin puree with the softened whipped butter, mixing until smooth and creamy. Then, pop in your light brown sugar, fat-free milk, egg, egg whites, pumpkin pie spice, cinnamon, nutmeg, and vanilla extract. I use an electric mixer on medium speed to really blend everything evenly—this also gives the filling a nice airy texture. You’ll know it’s ready when the mixture is perfectly smooth and has that gorgeous bright orange color.
Step 3: Pour, Bake, and Wait Patiently
Pour your filling into the unbaked pie crust, spreading it out evenly. Slide your pie into the oven and bake for 70 to 75 minutes. This longer bake time gives the filling a chance to set without drying out. To check doneness, insert a clean knife near the center—the blade should come out mostly clean with a slight moist crumb. When it’s done, set your pie on a wire rack to cool completely before slicing. I find this cooling step crucial for clean slices and better flavor.
Pro Tips for Making Skinny Pumpkin Pie Recipe
- Trim Your Crust Carefully: I always weigh my crust after trimming to ensure it’s around 5 oz—this keeps the pie lighter without a thick dough barrier.
- Use Softened Whipped Butter: It blends better with pumpkin puree, preventing lumps and giving a silky texture.
- Don’t Skip the Cool Down: Let the pie cool fully before slicing to avoid a messy, under-set filling.
- Check Doneness the Smart Way: Use a knife test instead of relying solely on baking time—always better to be safe than soggy!
How to Serve Skinny Pumpkin Pie Recipe
Garnishes
I usually top my pumpkin pie slices with a dollop of whipped coconut cream because it’s light and adds just a hint of sweetness without usurping the pie’s flavor. Sometimes, a sprinkle of cinnamon on top really looks pretty and adds a little extra cozy aroma. If you’re not dairy-free, classic whipped cream is a timeless favorite.
Side Dishes
To round out a fall meal, I love pairing this pie with a simple green salad dressed with apple cider vinaigrette or roasted vegetables like Brussels sprouts. It’s also fantastic after a hearty turkey dinner, balancing rich savory dishes perfectly.
Creative Ways to Present
For special occasions, I’ve served individual pumpkin pie parfaits by layering the filling with crushed gingersnap cookies and whipped cream in fancy glasses. It’s a showstopper and super easy to prep ahead. Also, arranging mini whipped cream rosettes evenly around the pie makes it look extra festive and inviting.
Make Ahead and Storage
Storing Leftovers
I store leftover pumpkin pie well-covered in the fridge, usually in an airtight container or tightly wrapped with plastic wrap to keep it from drying out. It stays fresh and moist for 3-4 days, which is perfect for a few extra slices of dessert without sacrificing quality.
Freezing
I’ve frozen slices wrapped individually in plastic and then placed in a freezer-safe bag. When you’re ready to enjoy, just thaw overnight in the fridge. Texture remains solid—sometimes the crust softens slightly, but the pie filling stays tasty and just as comforting.
Reheating
To reheat, I warm slices gently in a low oven (around 300°F) for about 10 minutes to preserve moisture and flavor. Microwaving is quicker but can make the crust a little soggy, so I save that method for really busy days.
FAQs
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Can I make this Skinny Pumpkin Pie Recipe vegan?
Absolutely! To veganize this recipe, swap the egg and egg whites for a flax or chia egg substitute, use a dairy-free milk like almond or oat milk, and replace the whipped butter with a plant-based alternative. Just make sure your pie crust is vegan-friendly as well.
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What’s the best way to prevent a soggy pie crust in this recipe?
I recommend trimming your crust thin and ensuring it doesn’t stretch when fitting it into your pie dish. Pre-baking (blind baking) the crust for about 7-8 minutes before adding filling can help, though I’ve found with this thinner crust and the longer baking time, it usually sets well on its own.
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Can I use fresh pumpkin instead of canned?
You can, but you’ll need to roast and puree the fresh pumpkin first to get the right texture. Keep in mind fresh pumpkin tends to be more watery, so you might need to drain off excess moisture or adjust baking times slightly.
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Is this recipe very sweet?
This Skinny Pumpkin Pie Recipe hits that sweet spot—not too sugary, but sweet enough to enjoy without extra toppings. You can always adjust the brown sugar slightly to your preference.
Final Thoughts
There’s something so satisfying about making a dessert that feels indulgent but is actually on the lighter side—this Skinny Pumpkin Pie Recipe hits that mark every time for me. I love sharing it with friends and family, especially because it’s not intimidating or overly rich; it’s just pure, spiced pumpkin goodness. Give it a try—you’ll enjoy the comforting flavors and how easy it is to fit into a balanced lifestyle. Trust me, once you make this your go-to, pumpkin pie season will never be the same!
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 take on the classic dessert, featuring a smooth and creamy pumpkin filling baked in a thin, hand-rolled pie crust. Made with wholesome ingredients like canned pumpkin, fat-free milk, and light brown sugar, this pie offers all the cozy flavors of fall with fewer calories. Perfect for those looking to enjoy a delicious, lower-calorie pumpkin pie without sacrificing taste.
Ingredients
Pie 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 the oven: Set your oven to 350°F (175°C) to ensure it’s ready for baking the pie.
- Prepare the pie crust: Lightly flour a large cutting board or flat surface. Roll out the thawed pie crust sheet until it is thin enough to trim about 30% off, aiming for a final crust weight of 5 oz. Fit the crust into a 9-inch pie dish and trim any excess dough.
- Mix pumpkin and butter: In a large bowl, combine the canned pumpkin puree with softened whipped butter and mix thoroughly to blend together smoothly.
- Add remaining filling ingredients: Using an electric mixer, blend in 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 is smooth and well combined.
- Fill the pie crust: Pour the smooth pumpkin mixture into the prepared unbaked pie crust, spreading evenly.
- Bake the pie: Place the pie in the preheated oven and bake for approximately 70 to 75 minutes, or until a knife inserted into the center comes out clean, indicating the filling is set.
- Cool and serve: Allow the pie to cool before slicing into 10 pieces. Serve each slice with whipped coconut cream or traditional whipped cream if desired for an extra touch of indulgence.
Notes
- The pie crust weight is calculated after trimming to about 5 oz to keep the pie lighter.
- Using fat-free milk and light brown sugar helps reduce calories while maintaining great flavor.
- For a dairy-free option, substitute butter and milk with plant-based alternatives.
- Be sure to let the pie cool completely to allow the filling to set properly before slicing.
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: 3.2 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 23.5 mg
