Return to top
featured in… The Huffington Post Cooking Light Reader's Digest Women's Health BuzzFeed Glamour Whole Foods Oprah Winfrey Network CNN Food Network

Hello! I’m Anjali. I’m a board certified health coach, author, wife, mom and food lover from the SF Bay area (now living in Seattle, WA!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

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

This post may contain affiliate links. Please read my disclosure.
Share This:

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

 

Print Recipe
0 from 0 votes

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

Posted In…

Dessert ·

Indulge your sweet tooth with some of my lightened-up treats. From gluten-free brownies to fruity crumbles, there’s something for everyone. Be sure to check out holiday favorites like my healthy pumpkin pie!

Also posted in Recipes · Holiday Recipes · Vegetarian

8 responses to “Healthy Pumpkin Pie (Slimmed-Down but still delicious!)”

    • 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!

  1. 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!

  2. 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!

  3. 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!

Leave a Reply

Your email address will not be published. Required fields are marked *

Subscribe to newsletter

Copyright 2019 The Picky Eater. All rights reserved.