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Healthier Pumpkin Pie

Pumpkin pie in the oven

Healthier Pumpkin Pie

Healthier Pumpkin Pie
  • 1/2 of a prepared pie crust, easy roll in refrigerator section of grocery store
  • Zero calorie sugar substitute (equal 3/4 cup of sugar)
  • 1 tsp ground cinnamon
  • 1/2 tsp Iodized table salt
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/2 cup egg substitute
  • 1 15 oz can of 100 percent pure pumpkin
  • 1 12 oz can of fat-free evaporated milk
  • 1 cup of fat-free frozen whipped topping, thawed
  • Vegetable Oil Spray

Tips:  The fat in this recipe is reduced greatly by using only 1/2 of 1 pie crust roll. For an even lighter pie try this recipe without any crust at all. Equally
as delicious!

  1. Preheat oven to 425 degrees.
  2. Lightly spray a 9″ pie tin with vegetable oil spray and set aside.
  3. On a lightly floured surface, roll 1/2 of one roll of prepared pie dough thin enough to fit a 9″ pie plate.
  4. Press dough into the edges of plate and create a fluted edge over rim of pie plate.
  5. Prick the dough all over with a fork and set aside.
  6. In a small bowl, mix together sugar substitute, cinnamon, salt, ginger, and cloves.
  7. In a larger bowl combine egg substitute, sugar mixture, and pumpkin; stir to combine.
  8. Pour in fat-free evaporated milk; stir until well blended.
  9. Pour mixture into pie shell and bake for 15 minutes.
  10. Reduce oven temperature to 350 degrees; bake until filling is set, 20 to 30 minutes.
  11. Pie is done when knife inserted into the center of pie comes out clean.
  12. Transfer pie to a wire rack and cool for at least 2 hours. Store pie in refrigerator until ready to serve.

May serve with 2 T. of fat-free whipped topping!