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

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! 🙂

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? 🙂

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

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.

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.

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).

Print Recipe

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Healthy Pumpkin Pie

This slimmed down pumpkin pie is still delicious and perfect to round out your next holiday meal.

Prep Time20 mins

Cook Time1 hr

Total Time1 hr 20 mins

Course: Dessert

Cuisine: American

Servings: 12 servings

Calories: 150kcal

Ingredients

For the pie

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

For the topping

• 1/4 cup whipping cream

Instructions

• Position oven rack to lowest position. Preheat oven to 425° F.
• Combine all ingredients except pumpkin in a large bowl, stirring with a whisk. Add pumpkin, and continue stirring until smooth.
• 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!).
• Pour pumpkin mixture into the crust.
• 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).

Notes

Nutrition facts are for 1/12th of the pie.

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

Nutrition

Serving: 1slice | Calories: 150kcal | Fat: 4g

Anjali Shah