Best Light Pumpkin Pie

 
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Best Light Pumpkin Pie

A lighter version of the classic recipe that rings in with 25% fewer calories.
Prep Time: 15 minutes
Cook Time: 55 minutes
Course: Dessert
Cuisine: American, Holiday
Servings: 10 people
Calories: 175kcal
Author: Judy Doherty

Equipment

  • 1 9 inch pie pan

Ingredients

  • 15 ounces pumpkin canned, 1 can
  • 2 each egg whites
  • 1 each egg
  • .3 cups sugar
  • 1 cup skim evaporated milk, canned
  • 2 tsp pumpkin pie spice
  • 8 ounce pie crust make your own or buy one or see our recipe for olive oil pie dough on this website link at bottom
  • 10 tablespoons whipped cream whipped soft for garnish
  • 10 each cranberries for garnish (use leftover from cranberry sauce or steam for a few minutes in juice to sweeten and soften)

Instructions

  • Roll the pie crust out very thin. Place in a 9 inch pie pan. Flute the edges of the crust.
  • Mix the pumpkin with the eggs with a whisk until smooth. Add the sugar and spice. Mix smooth.
  • Stir in the skim evaporated milk.
  • Pour the mixture into the pie pan. Bake until firm in the center at 325 or 350, for about 50-55 minutes.
  • Allow the pie to cool.
  • Top each slice of pie with a small rosette of whipped cream and a cranberry garnish.

Nutrition

Serving: 1slice (1/10th of the pie) | Calories: 175kcal | Carbohydrates: 24g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 5mg | Sodium: 125mg | Potassium: 205mg | Fiber: 2g | Sugar: 11g | Vitamin A: 6752IU | Vitamin C: 2mg | Calcium: 97mg | Iron: 1mg
Tried this recipe?Let us know how it was!

Deep Dish Pumpkin Pie

This pumpkin pie has a vibrant, rich pumpkin flavor. It is a also deep dish style for even more pumpkin per slice
Prep Time: 15 minutes
Cook Time: 55 minutes
Course: Dessert
Cuisine: American, Holiday
Servings: 10 people
Calories: 361kcal
Author: Judy Doherty

Equipment

  • 1 pie pan that is 10 inches and 2 inches deep

Ingredients

  • 29 ounces pumpkin 1 large can or 2 small 15 ounce cans
  • 8 ounces eggs about 4 or 5 (1 cup)
  • .75 cups sugar
  • 15 ounces evaporated milk, canned about 2 cups
  • 1 tablespoon pumpkin pie spice
  • 8 ounce pie crust make your own or buy one or see our recipe for olive oil pie dough on this website link at bottom
  • 8 ounces heavy cream whipped soft for garnish
  • 1 tsp sugar added to heavy cream
  • 10 sticks orange zest
  • 10 each cranberries poached

Instructions

  • Roll the pie crust out very thin. Place in a large deep dish pie pan. Flute the edges.
  • Mix the pumpkin with the eggs with a whisk until smooth. Add the sugar and spice. Mix smooth.
  • Stir in the milk.
  • Pour the mixture into the pie pan. Bake until firm in the center at 325 or 350, for about 50-55 minutes.
  • Allow the pie to cool.
  • Whip the cream and sugar to soft peaks. (Or use store-bought canned whipped cream.) Top each slice of pie with a small rosette of whipped cream. Garnish each piece with a slice of orange zest and a cranberry.

Notes

You can also make two 9-inch pies with this filling - simply increase the number of pie crusts to 2 and use regular-sized 9 inch pans.

Nutrition

Serving: 1slice (1/10th of the pie) | Calories: 361kcal | Carbohydrates: 39g | Protein: 9g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 122mg | Sodium: 181mg | Potassium: 380mg | Fiber: 3g | Sugar: 23g | Vitamin A: 13359IU | Vitamin C: 6mg | Calcium: 170mg | Iron: 2mg
Tried this recipe?Let us know how it was!

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