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.

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!
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Skinny Pumpkin Pie

6
Freestyle Points
137
Calories
Total Time: 1 hr 20 mins
Yield: 10 Servings
COURSE: Dessert
CUISINE: American
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.

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, Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Cholesterol: 23.5mg, Sodium: 114mg, Potassium: 0mg, Fiber: 1.5g, Sugar: 16.5g, Vitamin A: 0%, Vitamin C: 0%, Calcium: 0%, Iron: 0%
Freestyle Points: 6
Points +: 4
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!