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).
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
- 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
- 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).
TAGS: christmas recipes, dessert, thanksgiving recipes, vegetarian
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!!!!!
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!
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!
No problem at all! So glad you like it Tiana! Can’t wait to hear how it turns out for you 🙂
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!
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!
Hello and thanks for the recipe can I use a brown sugar substitute?
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!
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