A Thanksgiving dessert table is never complete without the pumpkin pie. Did you think I would leave it out? Well I just couldn't. This recipe is quick and easy, and I found a really simple solution to a lighter pie crust using store bought crust...
(he he, you're going to love this!)
I rolled it out thinner.
Isn't that genius?!! I thought it was, although I can't take full credit; someone left a comment on my sweet potato pie, brilliant!! Since I had all the extra dough, I cut out some leaves with a cookie cutter to make it pretty for the photo, but careful, eating these leaves would increase the points. I calculated the pie crust based on Pillsbury, using just under 5 oz dough. If you rather not go through the trouble, and prefer to use all the dough, each slice would be 6 pts plus. Be warned Trader Joe's pie crust sheets are much larger.
The filling has been lightened up, but no one will ever know. This was really good!
Skinny Pumpkin Pie
Skinnytaste.com
Servings: 8 • Serving Size: 1/8th • Old Points: 3 pt • Points+: 5 pts
Calories: 172.3 • Fat: 6.4 g • Carbs: 31.4 • Fiber: 1.7 • Protein: 3.5 g • Sugar: 20.7
Sodium: 143.1 mg
Ingredients:
- 15 oz canned pumpkin (or homemade pumpkin puree)
- 2 tbsp light butter, softened
- 3/4 cup light brown sugar, unpacked
- 1/2 cup fat free milk
- 1 large egg
- 2 large egg whites
- 1/4 tsp ground nutmeg
- 1/2 tsp ground cinnamon
- 1 tsp vanilla extract
- 1 frozen pie crust sheet, Pillsbury (thawed to room temperature)
Directions:
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. If you prefer to skip this step and use all the dough, increase points+ to 6 per slice.
Place pumpkin in a large bowl. Add light butter, and mix well. Using an electric mixer, mix in brown sugar, milk, eggs, egg whites, cinnamon, nutmeg and vanilla. Beat on medium speed until mixture is smooth. Pour filling into unbaked pie crust.
Bake 60 minutes, or until knife inserted in center comes out clean. Serve with whipped topping and enjoy!
Hmm, I've never had pumpkin pie, but I've got homemade spiced pumpkin purree in the freezer... might give that a try. There should be a recipe for pie crust somewhere, I doubt I'll find any at the German supermarkets...
ReplyDeleteBy the way, I made you cheesecake yogurt cups again last weekend for family and once during the week (with a dollop of strawberry jam - I often vary it), and everybody loved it! I've got tons of requests for the translated recipe from friends and family and colleagues. The second round, I made them even creamier and more fancy-tasting by beating the egg whites into "egg snow" and adding them only at the end, the cupcakes were like little clouds! I know, this has got nothing to do with the pumpkin pie, I just wanted to share and make sure you read the comment. Tons of praise from German, Dutch and Arab tasters! (And the Arabs are really picky with their cake!)
I love you. That's all. You are brilliant. Thank you for all these awesome recipes!!!
ReplyDeleteI also love all your recipes, when i don't know what to make you are allways there....
ReplyDeleteGoing to try! :)
ReplyDeleteI'm curious... did all the extra rolling make the crust tough?
ReplyDeleteI love this idea!!! I can not only use this to make this delicious pumpkin pie, I can use the crust for my chicken pot pie recipe. Thanks a bunch!!!!!!!
ReplyDeleteThis sounds awesome! Did you use the extra pie crust to make the leaves or is that puff pastry? It looks beautiful!
ReplyDeleteI was just thinking about making a pumpkin pie...perfect timing! Thank you so much for your recipes! Your site is my go-to for dinner ideas and I've shared it with most of my family and friends!
ReplyDeleteYou can also make a "Crustless" Pumpkin Pie. You use the same recipe, and just put the filling into a sprayed pie pan without the crust. Bake the same. It's delish without all of the extra calories from the crust.
ReplyDeleteThanks Diandra!
ReplyDeleteI didn't find the crust to be tough at all.
Melissa, yes I used the extra dough to cut out leaves, I mentioned above they were for decoration only because eating them will of course increase the points.
Kay, yes crustless is always an option, especially for gluten free. I personally love the crust on pie.
This sounds great... I wonder if there are gluten free pie crusts?
ReplyDeleteYay! I have never been overwhelmed with the crustless WW pumpkin pie — it just doesn't satisfy me. This makes me so happy!
ReplyDeleteOh that looks incredible. Your pictures are so pretty!
ReplyDeleteOhhh I love pumpkin pie!! Beautiful photo :)
ReplyDeleteOh Gina you are a lifesaver! I was just "assigned" to make desserts for thanksgiving and was told pumpkin pie was a must, but I've never made pumpkin pie in my life. I was just sitting down to look for a recipe and voila-there it is! :) You're amazing!
ReplyDeleteWhoa! That IS genius! Love it!
ReplyDeleteYUM! You managed to do it to me again. I think I'm gaining weight from all these wonderful recipes...
ReplyDeleteWhat do you mean by "so that it becomes thin enough to about 30% of it's size."?
ReplyDeleteI second kawagner's question. I have no clue what 30% means although I am crust challenged. Thanks!
ReplyDeleteYum yum ...looks incredible
ReplyDeleteI have used the recipe on the canned pumpkin label and substituted splenda for the sugar and it turned out fantastic. I've always used white sugar for pumpkin pie filling. I imagine the brown sugar substitute would work too.
ReplyDeleteI wonder if you can substitute this for sweet potato pie. Using can sweet potato, drain the liquid, then proceed with recipe.What do you think Gina?
ReplyDeleteThis looks delicious and I can't wait to try it. My family love all your recipes thank you for all your wonderful ideas :)
ReplyDelete@ kawagner & ls: My guess is there's an omitted word in the directions, and Gina means to roll it out so that it becomes thin enough to ADD about 30% of it's size (ie, make it about 30% bigger).
ReplyDeleteWould you suggest regular brown sugar or is the light brown sugar better?
ReplyDeleteI don't think I explained it correctly in the instructions. I took the pie crust sheet which was thawed and easy to handle and rolled it out thinner. I was able to cut off 30% so that my final dough that I used was 5 oz.
ReplyDeleteYou can toss the rest or make pretty leaf cut-outs to decorate.
Barbara, sure, or even yams would be tasty.
ReplyDeleteLight or dark brown sugar would both work fine, I usually use what I have on hand.
I have been dying to have some pumpkin pie but the ones in the stores are way too many points for me. Thanks so much for sharing this. I'm going to splurge and use a little bit of Light cool whip on top.
ReplyDeleteJessica
You could always weigh the dough before rolling it to make sure it is the 5 oz. recommended by Gina. That is what I will do.
ReplyDeleteThanks Gina, for a great recipe!
I would probably try cutting away 30% of the dough right after I remove it from the packaging. It's probably not too difficult to eyeball this and then you would only be working with the 5 oz. Can't wait to try it; thanks!
ReplyDeletethis looks delicious Gina!! Thank you so much...your recipes are fantastic!! I have lost 10 pounds thanks to you and your recipes, i can finally enjoy loosing weight!! Do you have any recipes for skinny apple pie? That is a family favorite in my house! thank you again :)
ReplyDeleteHi Gina...
ReplyDeleteYour recipes always look and sound delicious! I am determined to try at least one new recipe a week. Have you ever made pumpkin pie without the crust? Even though I love the crust, I rarely eat it because it is so pointy. I wonder if I made the filling and just baked it the same way if it would turn out??
Yummy, I love pumpkin pie!! I will be adding this to my recipe box ;)
ReplyDeleteGina, can you share your method for keeping the edges from burning? Or have you addressed that in a different recipe? Every time I try to put foil over the edges, it's a disaster. Do I just need to pull the pie out & use mitts to secure the foil tightly over the edges? Help! :)
ReplyDeleteAlly, no apple pie yet, but my apple cobbler recipe is fabulous!
ReplyDeleteI haven't tried making this without the crust, but I think it would work just fine, a gluten free alternative too!
Erin, since the excess dough was cut off, I had no issues with the edges burning, but I usually use foil to prevent it.
How many points would this be crustless? I love pumpkin pie....but usually just eat the inside. Also, anybody think about using Sucanat instead of the reg. sugar? (Whole Foods carries it) Gina.....thank you!!
ReplyDeleteI recently made a crustless pumpkin pie and it was great! I didn't miss the crust at all, and neither did the filling (it firms up so much that it doesn't need crust to stay in place). Then you can add that cool whip (or go back for 2nds and 3rds...). I haven't tried it with your recipe yet but it sounds like a great experiment! THANK YOU!
DeleteGina ! Love your recipes BUT when I print I wanted just the recipes and NOT 6 pages of pictures & descriptions.Too much ink wasted !
ReplyDeleteVery nice, Gina.
ReplyDeleteI usually just copy and paste what I want and it works very nicely for keeping my recipes.
I'm making this soon for sure!
How about using a graham cracker crust? Would that work?
ReplyDeleteCan I use brown sugar Splenda as a substitute for the regular brown sugar? I haven't tried to bake with it, but I have tried some of your other skinny deserts and they have all been wonderful!
ReplyDeleteI like the thinner crust idea. I love pumpkin pie filling, but not the crust, so I never eat the crust anyways.
ReplyDeleteThis pumpkin pie looks so yummy! I can't wait to try the recipe.
ReplyDeleteI love pumpkin pie so I will try this next wk. Ginah you are the greatest :)
ReplyDeleteWonderful! This will be our Thanksgiving pie!! Thank you so much.
ReplyDeleteReply to Stephanie on 11/13 - I don't think a graham cracker crust sounds very good for pumpkin pie. Never had it though.
ReplyDeletefor a lower fat crust. I use Martha Stewart's pie crust recipe. and substitute Smart balance for the butter and whole wheat flour for the bleached white. tastes just as good!
ReplyDeleteThis would be lovely in the Keebler Mini Ready Crusts! They are 3pp each!
ReplyDeleteHi Gina!
ReplyDeleteYou are, as many people like to say, A LIFESAVER!!!
I am so psyched to try your Thanksgiving recipes, ESPECIALLY this pumpkin pie recipe! I wanted you to know that I found out that if you use 1/2 cup of brown sugar and use 1/8 cup of Truvia or so, and use 1/4 cup of egg beaters instead of an egg, it makes it only FOUR points plus a piece! Thanks for all your hard work and effort!
to Anonymouse with the post about printing and the pictures -- when you click print recipe, there is a box at the top that says "omit pictures"
ReplyDeleteNow I know where the term "easy as pie" comes from!!!! I am NO baker- this was effortless and end result was a pie that rivaled any bakery's!!! I made cute little "mini pumpkins" out of the excess dough and I strategically placed them over any spots that were a little messy from when I removed the foil. Everyone thinks I am an amazing baker haha I fooled them all!!!!!
ReplyDeleteThis may be a silly question, but when you say LIGHT butter, do you mean using something along the lines of a Light I Can't Believe It's Not Butter product? I don't want to mess this up...first time making my own pumpkin pie!
ReplyDeleteNot sure how may points this is without the crust.
ReplyDeleteYou can use Splenda instead of the sugar if you wish.
To the person with print issues, use the print friendly button. You can shut the photos off as an option.
Ashley, great!!
Raquel, so glad they were fooled!!
Ash, I used Land O Lakes Light Butter but that would work too.
Gina, thanks so much for such a PHENOMENAL web site!!! It is truly amazing! I LOVE the way you suggest which particular products work better.. I have had more recipes turn out just so-so just because of the particular brand, when the right brand would have been wonderful!
ReplyDeleteI do have a question, though. Did you do the nutrition calculations if the dough is NOT thinned out, used as is?
Also, to Erin, I also used to have problems with the edges burning, even with the foil, as it doesn't want to always stay in place. I found, (available at Macy's, I'm sure, or any good store), a "pie crust shield", that is just a round circle made of hard aluminum, that just sits on the top of the pie. It is just the edge of the pie, center is cut out, so it protects the crust but doesn't affect baking time at all. It makes my crusts turn out PERFECTLY , and if I want the edge a little browner, I can always take it off last 5 minutes of baking. If you "google" it, it is available easily! Good Luck!
Great advice about the pie shield!
ReplyDeleteNo I didn't include calories using the whole crust, sorry!
I love your site and I recommend it to everyone I know! Thank you so much. You make eating the WW way so effortless, easy and delicious!! I am determined to continue to lose weight instead of gaining during this holiday season and you are a big reason I have been successful thus far. You are brilliant!
ReplyDeleteI just made this pumpkin pie, I wanted to test it out before I brought it for Thanksgiving dinner and it is phenomenal! I don't think anyone will ever know that it is much less fat than regular pumpkin pie! Thanks so much!
ReplyDeleteI just plugged this into the recipe builder using the Keebler Reduced Fat Crust I bought (I'm very bad with crust... even pre-made crust) and it only comes out to 3 Points+ per serving. Woo hoo1
ReplyDeleteI am currently baking my pumpkin pie.. I am looking forward to this new recipe for our Thanksgiving!! ;) Thanks for the share!
ReplyDeleteI made this to add to our Thanksgiving table & everyone enjoyed it! I loved the texture of the pie, it was my first time trying pumpkin pie & I dont know why I hadn't tried it sooner. Thanks for sharing this recipe, your site is my go-to site. It has made eating healthier/lighter so much easier.
ReplyDeleteGina! You're so fabulous! I made this pie for Thanksgiving! I did substitute half of the sugar with half applesauce and half splenda brown sugar, so fabulous! Thanks for all the inspiration!
ReplyDeleteGina, thank you for this recipe! I made it for Thanksgiving and my boyfriend (a snobby foodie) said he preferred this to every other pumpkin pie he had before. He now is really interested in your site and I can see a lot of your recipes in our future.
ReplyDeleteThank you for this recipe - you helped me lighten up my thanksgiving this year with this recipe and a few others. Was actually DOWN a pound the day after! Thank you so much <3
ReplyDeleteMy family loved this pie. I have done other low cal pumpkin pies but this one is the best! Even my husband who neither likes nor needs low cal foods loved it. That is quite a testament!
ReplyDeleteThanks so much for all you do for us.
tonilea
jiffy1212@aol.com
Woohoo! I commented about rolling out the crust last year--so happy the idea made it to a new recipe! I've never had a problem with the thinner crust, and, as I commented before, NO ONE has noticed the difference! ;)
ReplyDeleteGina...first of all...Love your site! Guess what? Just today a friend told me she made a crustless pumpkin pie. She just sprayed the pan with Pam, poured in her fav pumpkin pie recipe and baked...her picky hubby ate it up! I can't wait to try it with your filling recipe!
ReplyDeleteLoved this recipe, I used unsweetened almond Milk instead of the FF milk which is 1/2 the calories. I also used organic pumpkin mix and left out the sugar and pumpkin pure from above which also saved on calories and Fat. The Pie tasted awesome!! didn't even know the diff. I had my grandmother who is the baker in our family try it and she said I should always make it that way, you would never no it is a lighter version. Awesome recipe
ReplyDeletei was thinking about making it with ww ginger cookies as crush?
ReplyDeleteAfter making pumpkin pies with agave this year I will never go back to sugar/brown sugar pies again! Have you tried them?? Oh wow! Super delish!!!
ReplyDeleteFor those of you looking for gluten-free pie crust, try Almond Flour. :) Happy Baking!
I love all your recipes! Thank u Gina!
ReplyDeleteIt is baking in the oven right now. I hope it turns out good. I'm so excited!!
ReplyDeleteIt turned out to be really good. I baked for an hour or so but still appears to be soft. Maybe next time I should bake it a little longer. It was still very delicious nonetheless. :) thanks for sharing.
DeleteYay!! A lighter pumpkin pie recipe that doesn't call for maple syrup. I hate maple syrup in my pumpkin pie. Can't wait to try this one!
ReplyDeleteGreat looking recipe. Could I omit the butter? It would save a few more calories.
ReplyDeleteI'm going to try it as pumpkin is my absolute favorite:-)
I`m looking at baking this next weekend. I do have to travel with it so can I bake it the day before, then just reheat in the oven? I`ve never made pumpkin pie before!
ReplyDeletewhat would the cooking time be for tarts?
ReplyDeleteI used the homemade pumpkin puree and followed the recipe to a 'T' but the pumpkin filling was very liquidy. Ended up adding an extra 3 cups of puree to thicken it enough to make it smooth. Any suggestions what might have gone wrong? I worry that the flavor will be bland after adding all the extra pumpkin.
ReplyDeleteThis happened to me too! It's in the oven right now and after 60 minutes, still liquidy. I added 15 more minutes to the cook time...we'll see.
DeleteCan you bake this pie ahead of time and freeze it?
ReplyDeleteThank you!!! I was just thinking what to do for Thanksgiving this year with my calorie counting. This pie looks awesome!
ReplyDeleteHi Gina, Love your website, have made many recipes with success. This pie came out delicious, but as Amanda said, the filling was basically the consistency of water. Also, the butter never mixed in and could be seen as white dots throughout the pie. Any idea what could have gone wrong? (The pie was edible and yummy, but not pretty). Thanks, Megan
ReplyDeleteMe too! Exactly! it's in the oven now and I wish I knew what went wrong!
DeleteHad my daughter,son-inlaw,and 10 month old grandaughter over last night for dinner. Made this pie using a butternut squash. It was the best tasting pie. My grandughter loved it so much she ate the whole piece herself and wanted more. The only problem i had was the baking time. it said to bake for 60 mins.i think i baked mine for 90 mins. Thanks for this recipe will be used again for thanksgiving.
ReplyDeleteHow long would you have to bake them if you put two pies in the oven?
ReplyDeleteThis looks wonderful! Found you thru Pinterest! =)
ReplyDeleteHi Gina,
ReplyDeleteLoved the new recipe for the pecan phyllo cups and was wondering if this pumpkin pie recipe could work in the phyllo cups also? any advice for making the mini "pies" :)
Sharon
Instead of using 1 egg and 2 egg whites, can you just use the equivalent in Egg Beaters? Would that work? Thanks!
ReplyDeleteGina- I am going to make our family's pumpkin pies this year. This is my first time so I am super nervous! I am going to try the cutouts like you did. Did you bake these separately or right on top of the pie? If you could respond I will be forever grateful! :)
ReplyDeleteI tried this recipe a month ago and absolutely loved it. Upon the request of hubby and friends, I have made this pie recipe 6 different times since. Everyone says it has a better flavor and texture than anyother pumpkin pie they have had! I am making 5 more pies for our family Thanksgiving..... Thank you for this recipe and all the others, I have not found one that I didn't like!
ReplyDeleteGina my pie is so liquidy! In the oven now and after 60 minutes still very soupy. I've added 15 more minutes to the time. I've noticed a few others with this problems. Any ideas on what could have gone wrong?
ReplyDeleteThanks!
I remade it myself after reading some of the comments, but it came out perfect. Any changes to the original recipe? What brand of pumpkin did you use?
ReplyDeleteI am worried I will be the fifth person to have problems with this. I was really looking forward to this but more than half way through and it is still liquid. What kind of light butter did you use? Whipped? or Sticks? Does it turn out better cooking it longer? I used my Kitchen Aid stand mixer. Is that ok? Also did everything in the exact order as above. The only thing I think was a problem was the type of butter I used. Also, how soft was yours?
ReplyDeleteOops! That may be it. I used regular butter instead of light. I'd be curious if the others who had problems did as well.
ReplyDeleteI'm cooking this tm (the filling is chilling in the fridge right now), and I used reg butter - wish i had read the comments first! So for those of you who also used reg butter, how long did you end up cooking it for?
ReplyDeleteI also used regular stick butter. Left it in for about 75 minutes. The middle was still showing a little on a knife when inserted but the outer portion at the crust was getting too brown so I removed from the oven.
ReplyDeleteOk, an update (I'm "Unknown," 2 comments up^). Used reg butter, Great Value Brand. Batter chilled overnight in fridge. Baked for 70ish minutes and it was done. Everyone agreed it tasted great! :-) Gina, I noticed you omitted cloves from your recipe - is that a personal preference, or is there another reason? -Chaille :-)
ReplyDeleteI made this today for Thanksgiving dinner with my family. I told my sister about it and she told me she did not want to try because she wanted a pumpkin pie with all the calories in it. Well, it was the only pumpkin pie there so she tried it and she is now begging me for the recipe. The only change I made was I used allspice instead of nutmeg due to my allergy to nutmeg. I will so use this recipe again and again. :)
ReplyDeleteI was supposed to make this on Thanksgiving as a surprise for my husband, but he went and bought one from the grocery store. So I surprised him with it last night and his first comment was 'oh my gosh, this is so much better than store bought!!' Thanks! I love your website and recipes!
ReplyDelete