Healthy Pumpkin Pie

5 from 15 votes

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!

Prep Time20

Cook Time1

Total Time1 20

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 162kcal

Author: Anjali Shah

Equipment

Pie Baking Plate
Mixing Bowls
Silicone Spatula
Whisk
High Speed Mixer
Gluten-Free Pie Crust to make this recipe gluten-free

Ingredients

For the Pie

¾ cup dark brown sugar packed
1 large egg
2 large egg whites
12 oz evaporated skim milk 1 can
¼ tsp finely grated orange zest
1 tsp vanilla extract
1 tsp ground cinnamon
1 tsp ground ginger
¼ tsp ground nutmeg
¼ tsp salt
15 oz pumpkin puree 1 can
1 frozen pie crust thawed to room temperature

For the Topping

¼ cup whipping cream

US Customary - Metric

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.
If your pie crust is in a sheet, place it in a 9-inch pie pan and trim the edges.
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

Storage Directions

Storing: Leftovers keep in an airtight container in the refrigerator for up to 4 days. The pie will keep the best if you wrap the pie pan in plastic wrap before placing it in the container.
Freezing: Freeze pie in a freezer-safe container for up to 3 months. Wrap the pie tightly in plastic wrap and then foil before placing it in a zip-top bag or container. Freezing may change the texture of the pie filling.

Recipe Card Notes

Vegan: To make vegan pumpkin pie, use an egg substitute, coconut sugar, coconut milk or almond milk, and a vegan pie crust. See the egg replacement FAQ for recommended options for pie.
Gluten-Free: To make gluten-free pumpkin pie, use a store-bought or homemade gluten-free pie crust.
For a reduced-calorie pie crust, roll a sheet of pie crust out thinner on a floured surface using a rolling pin. For a 9-inch pie dish, roll the crust to approximately 10 ½ inches, then transfer it to the pie dish and cut off the extra crust. The thinner crust and removal of some of the dough will reduce the overall calories.
Reduce the brown sugar to ½ cup for an even lighter pumpkin pie.

Note: If you use just 1/2 cup of packed brown sugar (instead of 3/4 cup) you reduce the calories and sugar even further. Nutritional info for one slice would be: 145 calories, 25.3g carbs, 13.9g sugar, and the same fat, sat fat, cholesterol and sodium, fiber and protein as the original.

Nutrition