A Thanksgiving dessert table is never complete without the pumpkin pie. This recipe is quick and easy, made with refrigerated pie crust rolled out thinner, to lighten it up.
Pumpkin Pie
That’s right, pumpkin pie is made with pretty healthy ingredients. It’s the sugar and pie crust where all the calories are, so I simply use less sugar as I find most recipes to be too sweet anyway, and roll the crust 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.
To make the pumpkin filling, I prefer to make the pumpkin puree from scratch although canned will do just fine. I roast the pumpkin the night before, then pureed it in a food processor.
For the letters and leaves, I used Wilton’s Harvest Mini Metal Cookie Cutters and these metal letters (affil links) 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.
How To Make Easy Pumpkin Pie
More Pumpkin Recipes
- Pumpkin Spice No Bake Cheesecake
- Pumpkin Pie Dip
- Pumpkin Butternut Squash Bars
- Mini Pumpkin Chocolate Chip Muffins
- Pumpkin Mac and Cheese
Skinny Pumpkin Pie
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.
I loved the lighter version of this. The filling was more mousse like than a heavy filling. I usually like to roll my purchased pie crusts thinner, so it worked well and was flaky and light. Because the texture and taste is lighter, I did “supplement” a pecan topping. Basically melted butter, sugar and chopped pecans which I spread over the pie after it was baked for about 30 min. Yes, it upped the calories and fat. Ill experiment to reduce the amounts of both. But lived the pie!
I usually make weight watchers pumpkin pie with no crust but Im really excited about making this.Husband is a diabetic so going to subsitute splenda brown sugar.
I’ve made this pie numerous times, and it’s always delicious. We have a diabetic family member, so I sub Splenda brown sugar blend. It’s one of few low-sugar pie recipes, so I make it for much more than just Thanksgiving. Making on today for “Pi Day” (3.14).
Hi Gina!
Can this be frozen? If so, how? Thank you!! 🙂
can I use Graham cracker pie crust?
If you wish.
Absolutely delicious. I made my own pumpkin purée using your recipe and then made the pie. Just wow !!! 🥧
Perfect!
I’m totally bummed, the link is not supported anymore for the Puree.. Perhaps the recipe is in one of your cookbooks I have..
Oh.. found it later in the thread. Basically roast a 2lb Sugar Pumpkin for 30-45mins, cool and puree. Love it… easy peasy….
Hi!!! I want o make the perfect pumpkin bars! I tried another recipe similar to yours, very tasty but I didnt like the color, it was a little too dark for my liking as it happens Im looking for a more yellowish/Orange color!! I made mine with fresh pumpking pure (beautiful color! The same as your picture in the food procesor), coconut sugar, a can of evaporated milk, 1 tsp of cinnamon, dark vanilla, 2 eggs. However when I mixed all the ingredients the filling was a little to dark. Any tips/recomendación so they turned out the same color as yours?
Can you make this recipe without a crust? Any idea how? 😁Liz
I make the recipe on the Libby’s Pumpkin can all the time without crust. I bake it in a Pyrex oven-safe bowl, sprayed well with oil (could use a paper towel to wipe it with oil).
I also cut the sugar by at least 1/2 (can cut by 2/3) – you just have to cook it a little longer. You end up having to cook it a little longer – just keep xhecking it to see if it’s set in the middle (insert a butter knife; if it comes out clean, it should be done).
If you want to be conservative, start by cutting the sugar by 1/3, and see what you think. If it’s ok, cut by half., etc.
In comparing your pie to the traditional “Libby’s Famous Pumpkin Pie,” you use the same amount of sugar (3/4 c) and add extra fat with the 2 Tbsp of butter. Not sure why you consider this “skinny.” I guess rolling the pie crust a bit thinner helps but that’ probably does not make up for the extra butter you add.
I think folks would save more calories by rolling the crust thinner, as you have, but use a fat-free or 1% fat evaporated milk instead. I use closer to 1/2 c brown sugar but adjust it a bit to taste. If the pie is not quite sweet enough, I put a tiny drizzle of maple syrup over the top. That hits the taste buds first so the flavor and sweetness creates the illusion of the pie being sweeter than it is. Try it, you might enjoy it. Thanks.
Thanks Sunshine Bear.
I have made this pie for years! Great recipe. I did goof it up today though. I used granulated monk fruit sweetener and Trader Joe’s organic pumpkin. I was super watery. My own fault-I will re-make tomorrow with the ingredients listed and my no fail Libby’s pumpkin.
This skinny pumpkin pie tastes just like the original – SERIOUSLY! I made this for a friendsgiving and no one knew the difference! I highly recommend this, it’s my go-to pumpkin pie recipe!
Hello –
For Thanksgiving !
Does this pie need to be refrigerated if it will not be eaten the day it is prepared? I need to make it day before to take.
Thanks for the great recepie!
Do you think I can use almon milk instead of fat free milk?
If you wish.
I just finished making the pie. I am wondering if I should make any changes for high altitude?
I love this recipe and have been using it for a few years now. My husband just made this pie at my request to be my birthday pie. He took it out of the oven. It looks great. Then he noticed on the counter the 1/2 cup of fat free milk he forgot to use in the recipe. I think it’s sweet that he made the pie. But I sure hope my birthday pie will taste okay!! We’ll see! 🙂
How do you make whipped coconut cream?
Can you give the link to make homemade pumpkin purée since the one in the recipe didn’t work.
Thanks
https://www.skinnytaste.com/how-to-make-pumpkin-puree-instant-pot-or-oven-method/
My Knife never came out clean and I left it way past the 75 min, did I do something wrong?