Healthy-ish Pumpkin Pie Recipe

The Holidays are about relaxing and enjoying good company and good food, so I won't be one of those people who tells you that you can't have dessert! Instead, try a lightened up version of a classic favorite.

Skinny Pumpkin Pie


  • 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

Blue Smart Points:6

Points +:4


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