This easy healthy pumpkin pie is a slimmed-down version of the classic recipe using less sugar and evaporated skim milk.
It’s the perfect addition to your Thanksgiving table topped with whipped cream, and can easily be made gluten-free too!
Move the rack to the lowest position in your oven and preheat the oven to 425° F. In a large mixing bowl, stir together all ingredients except the pumpkin.
Pour all of the pie filling into the pie shell.
Bake the pie for 10 minutes at 425° F, then with the pie still in the oven, reduce the temperature to 350° F and bake for an additional 50 minutes, or until a knife inserted in the middle comes out clean.