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!

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, pumpkins and letters with a cookie cutter to make it pretty. Of course, this will increase the calories if you do so. I calculated the pie crust based on Pillsbury, using just under 5 oz dough.

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!

Pumpkin pie filling is really easy to make from scratch, which I prefer to do. I roasted the pumpkin the night before, then pureed it in a food processor. The step-by-step tutorial is here.

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)*

Directions:

  1. Preheat oven to 350°F.
  2. 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.
  3. Place into a 9-inch pie dish, cutting off excess dough.
  4. Place pumpkin puree in a large bowl. Add butter, and mix well.
  5. 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.
  6. Pour filling into unbaked pie crust. Bake about 70 to 75 minutes, or until knife inserted in center comes out clean.
  7. 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.

Nutrition Information

Yield: 10 Servings, Serving Size: 1 slice

  • Amount Per Serving:
  • Smart Points: 6
  • Points +: 4
  • Calories: 137
  • Total Fat: 5g
  • Saturated Fat: g
  • Cholesterol: 23.5mg
  • Sodium: 114mg
  • Carbohydrates: 25g
  • Fiber: 1.5g
  • Sugar: 16.5g
  • Protein: 3g
Skinny Pumpkin Pie – easy to make, perfect for the novice baker!

To make the letters and leaves, I used Wilton’s Harvest Mini Metal Cookie Cutters and these metal letters to make the word PIE. Brushed it with a little egg white wash that I mixed with a drop of water, then baked 350°F until golden 12 to 15 minutes on a baking sheet.

Hope you enjoy!