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Skinny Pumpkin Pie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 88 reviews
  • Author: Lauren
  • 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

Scale

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

  1. Preheat the oven: Set your oven to 350°F (175°C) to ensure it’s ready for baking the pie.
  2. 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.
  3. Mix pumpkin and butter: In a large bowl, combine the canned pumpkin puree with softened whipped butter and mix thoroughly to blend together smoothly.
  4. 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.
  5. Fill the pie crust: Pour the smooth pumpkin mixture into the prepared unbaked pie crust, spreading evenly.
  6. 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.
  7. 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

Find it online: https://tastyrates.com/skinny-pumpkin-pie-recipe/