Guilt-Free Pumpkin Pie

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

Hands On:15 | Total: 135 | Makes: 8 servings (1 slice each)



  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 35 minutes more or until knife inserted in center comes out clean. Cover 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. Top with Reddi-wip just before serving, if desired.

Nutritional Information:

8 servings (1 slice each) Calories 250; Total Fat 5 g(Saturated Fat 1 g); Cholesterol 0 mg; Sodium 196 mg; Carbohydrate 45 g; (Dietary Fiber 2 g, Sugars 33 g); Protein 6 g; Percent Daily Values*: Vitamin A 168%; Vitamin C 4%; Calcium 13%; Iron 7%

* Percent Daily Values are based on a 2,000 calorie diet.

Cook's Tips

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