Skinny Pumpkin Pie Recipe

Name: Skinny Pumpkin Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 15 ounces canned pumpkin (or homemade pumpkin puree); 2 tablespoons light butter, softened; ¾ cup light brown sugar, unpacked; ½ cup nonfat milk; 1 large egg; 2 large egg whites; ¼ teaspoon ground nutmeg; ½ teaspoon ground cinnamon; 1 teaspoon vanilla extract; 1 frozen pie crust, sheet Pillsbury (thawed to room temperature)

Servings: persons

1
Lightly dust a large cutting board or flat surface with flour.
2
Roll out a room temperature pie crust sheet, so that it becomes thin enough to cut off about 30%, so that your final crust is 5 oz.
3
Place into a 9-inch pie dish, cutting off excess dough.
4
Place pumpkin in a large bowl.
5
Add light butter, and mix well.
6
Using an electric mixer, mix in brown sugar, milk, eggs, egg whites, cinnamon, nutmeg and vanilla.
7
Beat on medium speed until mixture is smooth.
8
Pour filling into unbaked pie crust.
9
Bake 60 minutes, or until knife inserted in center comes out clean.
10
Serve with whipped topping and enjoy!

338

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 15 ounces canned pumpkin (or homemade pumpkin puree), 2 tablespoons light butter, softened, ¾ cup light brown sugar, unpacked, ½ cup nonfat milk, and more.

Yes, Skinny Pumpkin Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Skinny Pumpkin Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions