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Recipes

Guilt-Free Pumpkin Pie

A 'skinny' version of a perennial holiday favorite made leaner but not less flavorful!

Recipe Rating

27 ratings.



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Time:

Hands On: 15 minutes
Total Time: 2 hours 15 minutes

Servings:

Makes 8 servings (1 slice each)

Ingredients

  • 1 tablespoon all-purpose flour
  • 3/4 cup firmly packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 can (15 oz each) solid-pack pumpkin
  • 1 can (12 oz each) fat free evaporated milk
  • 1/2 cup Egg Beaters® 100% Liquid Egg Whites
  • 1 graham cracker pie crust (9-inch), unbaked
  •   Reddi-wip® Fat Free Dairy Whipped Topping, optional
Directions
  1. Preheat oven to 450°F. Combine flour, sugar, cinnamon, ginger and nutmeg in large bowl. Add pumpkin, evaporated milk and Egg Beaters; beat with wire whisk until well blended. Pour into crust.
  2. Bake 20 minutes. Reduce oven temperature to 350°F. Bake an additional 35 minutes, or until knife inserted in center comes out clean, covering edge of crust with aluminum foil for the last 10 minutes of the baking time to prevent over-browning, if necessary. Cool completely on wire rack.
  3. Add whipped topping just before serving, if desired.

Cook's Tips
    A reduced-fat graham cracker crust may be substituted--this will lower amount of fat even more

of daily
grains

of daily
vegetables

of daily
fruit

of daily
milk

of daily
meat/beans

MyPyramid Values are based on a 2,000 calorie diet


Nutrition Facts
Amount per Serving
Calories
254
% Daily Value*
Total fat
8%
5 g
Saturated fat
6%
1 g
Cholesterol
1%
2 MG
Sodium
8%
199 MG
Carbohydrate
15%
44 g
Dietary fiber
8%
2 g
Sugars
3%
33 g
Protein
13%
7 g
Vitamin A
169%
Vitamin C
5%
Calcium
16%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet
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