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Skinny Pumpkin Pie
A Thanksgiving dessert table is never complete without the pumpkin pie. To lighten this up, I use less sugar and a thinner crust, but you can't tell!
Ingredients
- 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)*)
Instructions
- 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.
Video
Notes
*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.
Nutrition
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
- WW Points: 6