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Lighter Pumpkin Pie

Nov 8, 2012

This Thanksgiving, lighten up your holiday with a new, lighter pie. This recipe uses fat-free milk, egg whites and a little less sugar to allow the classic pumpkin pie spices cinnamon, nutmeg and allspice to shine a little brighter. A graham cracker pie crust and a fat-free whipped topping are also great ways to cut down on the weight of this popular holiday fare.


9-in ready-made graham cracker pie crust (trans-fat free) Note: make your own graham cracker crust and bring the weight down to 2.0!

Graham cracker crust:
1 ½ cups graham cracker crumbs
¼ cup sugar
1 T. canola oil

Preheat oven to 350 degrees. Blend graham cracker crumbs, sugar and oil and mix well. Pat into 9-in pie pan. Bake for 10 minutes. Allow shell to cool before filling.


1 can (15 oz.) of pumpkin puree
3/4 cup evaporated fat-free milk

3 egg whites or 1/3 cup egg substitute
2/3 cup dark brown sugar, packed
1/2 Tablespoon pumpkin pie spice

Preheat oven to 375 degrees.
Place all of the filling ingredients into a blender and puree until smooth.
Pour into pie shell and bake 50 minutes (middle rack) or until pie is just set.
Set on a wire rack and allow pie to cool completely before serving.
Top with fat-free whipped topping.

Makes 8 servings. Per serving: 2.5 weights (260 calories), 8g fat (1.5 g. saturated fat) 44g carbohydrates, 5g protein, 3g fiber, cholesterol 0 mg, sugars 34g and 230 mg sodium.


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