Healthy Pumpkin Pie (Slimmed-Down but still delicious!)

by Anjali @ The Picky Eater on November 21, 2013

pumpkin pie

Thanksgiving might be my favorite holiday of the year.

Food, family, time off work – it doesn’t get much better than that! The husband and I always spend Thanksgiving with our family and extended family friends — we actually do it potluck style which ends up being really fun.

And since it’s a potluck, with tons of people, the desserts are endless! 🙂

IMG_1526

And of course, Thanksgiving wouldn’t be complete without Pumpkin Pie. Desserts during the holidays are totally a weakness of mine – and it’s always hard to keep from devouring a whole slice of pie (or more than one slice!)

Most pumpkin pies clock in at over 300 calories a slice, and that’s assuming the pie is cut into 12 pieces (the calorie count goes way up if you have an 8-slice pie!)

Which is why, when Women’s Health asked me to develop a slimmed-down version, I couldn’t wait to experiment in my kitchen and see if I could do it.

Did I succeed? 🙂

IMG_1539

Yes!!

This pie was delicious, and ended up being only 150 calories for a 12 slice pie. (If you cut it into 8 slices, it’s still only 210 calories per slice). So this Thanksgiving, you can have your pie and eat it too!

The Ingredients

For the pie:

  • 3/4 cup dark brown sugar, packed
  • 1 large egg
  • 2 large egg whites
  • 1 (12-ounce) can evaporated skim milk
  • 1/4 tsp finely grated orange zest
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp freshly grated nutmeg
  • 1/4 tsp salt
  • 1 (15-ounce) can pumpkin puree
  • 1 frozen pie crust, thawed to room temperature

For the topping:

  • 1/4 cup whipping cream

IMG_20131108_160721

The Directions

Step 1: Position oven rack to lowest position. Preheat oven to 425° F.

Step 2: Combine all ingredients except pumpkin in a large bowl, stirring with a whisk. Add pumpkin, and continue stirring until smooth.

IMG_20131108_161723

IMG_20131108_163845

Step 3: To prepare crust, dust a large cutting board or flat surface with flour. Roll out a room-temperature pie crust sheet until it spreads to a little less than 12 1/2 inches in diameter. Place into a 9-inch pie dish, cutting off excess dough that hangs over side (this will get rid of about 20 percent of the dough, saving you a ton of calories!).

Step 4: Pour pumpkin mixture into the crust.

IMG_20131108_164229

Step 5: Bake for 10 minutes at 425° F, then reduce oven temperature to 350° F (do not remove pie from oven); bake an additional 50 minutes, or until a knife inserted in the middle comes out clean. Cool completely on wire rack. To prepare topping, beat cream with a mixer at high speed until stiff peaks form. Serve with pie (1 Tbsp per slice).

IMG_1538

 

Healthy Pumpkin Pie

Prep Time: 20 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 20 minutes

Yield: 12 servings

Serving Size: 1 slice of pie

Calories per serving: 150

Fat per serving: 4g

Nutritional Info Per Serving (if you cut your pie into 12 slices): 150 Calories, 4g Fat (1.2g saturated), 30.6g Carbs, 24.8g Sugar, 178.6mg Sodium, 1.8g Fiber, 4.3g Protein

Nutritional Info Per Serving (if you cut your pie into 8 slices): 210 Calories, 6g Fat (1.9g saturated), 45.9g Carbs, 37g Sugar, 267.9mg Sodium, 2.7g Fiber, 6.4g Protein

Ingredients

    For the pie
  • 3/4 cup dark brown sugar, packed
  • 1 large egg
  • 2 large egg whites
  • 1 (12-ounce) can evaporated skim milk
  • 1/4 tsp finely grated orange zest
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp freshly grated nutmeg
  • 1/4 tsp salt
  • 1 (15-ounce) can pumpkin puree
  • 1 frozen pie crust, thawed to room temperature
  • For the topping
  • 1/4 cup whipping cream

Directions

  1. Position oven rack to lowest position. Preheat oven to 425° F.
  2. Combine all ingredients except pumpkin in a large bowl, stirring with a whisk. Add pumpkin, and continue stirring until smooth.
  3. To prepare crust, dust a large cutting board or flat surface with flour. Roll out a room-temperature pie crust sheet until it spreads to a little less than 12 1/2 inches in diameter. Place into a 9-inch pie dish, cutting off excess dough that hangs over side (this will get rid of about 20 percent of the dough, saving you a ton of calories!).
  4. Pour pumpkin mixture into the crust.
  5. Bake for 10 minutes at 425° F, then reduce oven temperature to 350° F (do not remove pie from oven); bake an additional 50 minutes, or until a knife inserted in the middle comes out clean. Cool completely on wire rack. To prepare topping, beat cream with a mixer at high speed until stiff peaks form. Serve with pie (1 Tbsp per slice).
http://pickyeaterblog.com/healthy-pumpkin-pie/

Anjali Shah

{ 8 comments… read them below or add one }

eisha November 22, 2013 at 1:28 pm

OMG!!!!!!!! I CANNOT WAIT TO TRY THIS!!!! Thank you for posting such a great and healthy recipe! I love that you even gave tips on getting rid of the extra dough! Seriously you are AMAZING and your recipes are always delicious and the best!!!!!

Reply

Anjali @ The Picky Eater November 24, 2013 at 10:04 pm

Awww thank you so much Eisha!! You are so sweet 🙂 I can’t wait for you to try this recipe too! You’ll have to let me know how it turns out!

Reply

Tiana Gustafson November 26, 2013 at 8:54 pm

Thank you so much for this amazing looking recipe! I love healthy recipes and I will look forward to trying it out and sharing it with my followers at TianaGustafson.com. As Arnold says “I’ll be back” 🙂 Thanks again!

Reply

Anjali @ The Picky Eater November 26, 2013 at 8:55 pm

No problem at all! So glad you like it Tiana! Can’t wait to hear how it turns out for you 🙂

Reply

Helen January 3, 2014 at 9:36 am

Thanks for this recipe, Anjali! I made it for my family last night and it turned out great! We did not have dark brown sugar at home but I found a way to improvise (per Google): one cup white sugar and one tsp molasses does the trick. I hope you and your family had a happy holidays and go Bears!

Reply

Anjali @ The Picky Eater January 3, 2014 at 11:55 am

No problem at all Helen!! I’m so glad you and your family loved this recipe! 🙂 Hope you had a great holiday as well – happy new year and go Bears!

Reply

Mindie October 31, 2014 at 5:16 pm

Hello and thanks for the recipe can I use a brown sugar substitute?

Reply

Anjali @ The Picky Eater November 1, 2014 at 9:14 am

Hi Mindie – you can definitely use a sugar substitute in this recipe – it should be a 1:1 replacement for the amount of sugar. Hope that helps!

Reply

Leave a Comment

Previous post:

Next post: