Skinny Pumpkin Pie
No Thanksgiving dessert spread is truly finished without a classic pumpkin pie. To make this version a bit healthier, I've reduced the sugar content and opted for a lighter crust, but the flavor remains just as delightful!
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Ingredients
- 15 oz canned pumpkin
- 3/4 cup light brown sugar
- 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
- 2 tbsp whipped butter
Instructions
- 1
Begin by heating your oven to 350°F (175°C).
- 2
Sprinkle a generous amount of flour over a large cutting board or a clean, flat surface. Take a pie crust sheet that has been brought to room temperature and roll it out until it is thin enough to trim away roughly 30%, resulting in a final crust weight of 5 oz.
- 3
Transfer the rolled-out crust into a 9-inch pie dish, removing any excess dough from the edges.
- 4
In a sizable mixing bowl, combine the pumpkin puree with the butter, blending them together thoroughly.
- 5
With the help of an electric mixer, incorporate the brown sugar, milk, eggs, egg whites, pumpkin pie spice, cinnamon, nutmeg, and vanilla into the mixture. Beat on medium speed until the mixture achieves a smooth consistency.
- 6
Carefully pour the prepared filling into the unbaked pie crust. Bake for approximately 70 to 75 minutes, or until a knife inserted into the center comes out clean.
- 7
Once baked, cut the pie into 10 slices and serve with either whipped coconut cream or traditional whipped cream, if desired.
Nutrition Information
Notes & Tips
- *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.
- *calculated with 5 oz crust.