Best Light Pumpkin Pie

cooking
Written By Judy Doherty, MPS, PCII

Best Light Pumpkin Pie

A lighter version of the classic recipe that rings in with 25% fewer calories.

  • 9 inch pie pan

  • 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))

  1. Roll the pie crust out very thin. Place in a 9 inch pie pan. Flute the edges of the crust.

  2. Mix the pumpkin with the eggs with a whisk until smooth. Add the sugar and spice. Mix smooth.

  3. Stir in the skim evaporated milk.

  4. Pour the mixture into the pie pan. Bake until firm in the center at 325 or 350, for about 50-55 minutes.

  5. Allow the pie to cool.

  6. Top each slice of pie with a small rosette of whipped cream and a cranberry garnish.

Dessert

American, Holiday

Deep Dish Pumpkin Pie

This pumpkin pie has a vibrant, rich pumpkin flavor. It is also a deep dish style for even more pumpkin per slice

  • pie pan that is 10 inches and 2 inches deep

  • 29 ounces of pumpkin (1 large can or 2 small 15-ounce cans)

  • 8 ounces eggs (about 4 or 5 (1 cup))

  • .75 cups sugar

  • 15 ounces of 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 of orange zest

  • 10 each cranberries (poached)

  1. Roll the pie crust out very thin. Place in a large deep dish pie pan. Flute the edges.

  2. Mix the pumpkin with the eggs with a whisk until smooth. Add the sugar and spice. Mix smooth.

  3. Stir in the milk.

  4. Pour the mixture into the pie pan. Bake until firm in the center at 325 or 350, for about 50-55 minutes.

  5. Allow the pie to cool.

  6. 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 cranberry.

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

Dessert

American, Holiday

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

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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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