Menu

Skinny Pumpkin Pie

  • Save Recipe
Skinny Pumpkin Pie
  • Prep 25 min
  • Total 2 hr 25 min
  • Servings 8
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
53% less fat • 80% less sat fat • 24% fewer calories than the original recipe. The real secret’s in the crust.
By Betty Crocker Kitchens
Updated Mar 11, 2016

Ingredients

Pastry

  • 1 1/4 cups Gold Medal™ all-purpose flour
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 cup vegetable oil
  • 3 to 4 tablespoons fat-free (skim) milk

Filling

  • 3 egg whites or 1/2 cup fat-free egg product
  • 1/2 cup sugar
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/8 teaspoon salt
  • 1 can (15 oz) pumpkin (not pumpkin pie mix)
  • 1 can (12 oz) evaporated fat-free milk
  • 1/2 teaspoon vanilla
Make With
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 425°F. In medium bowl, mix flour, 1 teaspoon sugar, 1/4 teaspoon salt and the oil with fork until well mixed. Stir in milk, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl. Shape pastry into a ball, using your hands. Press pastry in bottom and up side of 9-inch glass pie plate; flute as desired or press pastry to top edge of pie plate with fingers or fork.
  • 2
    In medium bowl, beat egg whites slightly with wire whisk or egg beater. Beat in remaining filling ingredients. Pour filling into pastry-lined pie plate; carefully place on oven rack. Bake 15 minutes.
  • 3
    Reduce oven temperature to 350°F. Cover edge of pie crust with 2- to 3-inch strip of foil to prevent excessive browning. Bake about 45 minutes longer or until knife inserted in center comes out clean. Cool on cooling rack at least 1 hour before serving. After cooling, pie can remain at room temperature up to an additional 5 hours, then should be covered and refrigerated.

Tips from the Betty Crocker Kitchens

  • tip 1
    Eat Better America Test Kitchens replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.
  • tip 2
    The sugar and milk used in the pastry contribute to the browning and tenderness of the baked crust. In the filling, vanilla enhances the flavor, adding a little sweetness to compensate for the reduction in sugar from the original version.

Nutrition

250 Calories, 7g Total Fat, 7g Protein, 38g Total Carbohydrate, 20g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
250
Calories from Fat
70
Total Fat
7g
11%
Saturated Fat
1g
6%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
190mg
8%
Potassium
300mg
9%
Total Carbohydrate
38g
13%
Dietary Fiber
2g
9%
Sugars
20g
Protein
7g
% Daily Value*:
Vitamin A
170%
170%
Vitamin C
2%
2%
Calcium
15%
15%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
© 2022 ®/TM General Mills All Rights Reserved