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Low-Fat Pumpkin Pie

Low-Fat Pumpkin Pie

"You won't miss the fat one bit when you slice into this spicy pumpkin pie with its golden crust and creamy filling. Sharon Haugen of Fargo, North Dakota shares the recipe for her lightened-up twist on a Thanksgiving classic."
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Ingredients

45 m servings
Serving size has been adjusted!
Original recipe yields 8 servings

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Directions

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  1. In a large mixing bowl, combine the first seven ingredients; beat just until smooth. Pour into pastry shell. Bake at 425 degrees F for 15 minutes. Reduce heat to 350 degrees F; bake 25-30 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack. Store in the refrigerator.

Footnotes

  • Nutritional Analysis: One piece equals 246 calories, 6 g fat (2 g saturated fat), 3 mg cholesterol, 334 mg sodium, 42 g carbohydrate, 3 g fiber, 8 g protein. Diabetic Exchanges: 2 starch, 1 fruit, 1/2 fat.

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Reviews

Read all reviews 17
  1. 19 Ratings

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Most helpful positive review

Whoaaa! This was awesomee! I changed the recipe according to another member's review: I used 1 can of evaporated fat free milk (this cuts the calories SIGNIFICANTLY), 2/3 cup Splenda, 3/4 cup o...

Most helpful critical review

I am rating the modified version where people said to use evaporated milk, egg whites and splenda, well I used truvia one egg, graham cracker crust and two egg whites. It turned out custardy an...

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Whoaaa! This was awesomee! I changed the recipe according to another member's review: I used 1 can of evaporated fat free milk (this cuts the calories SIGNIFICANTLY), 2/3 cup Splenda, 3/4 cup o...

Made this for my diabetic dad by substituting fat free evaporated milk (instead of sweetened condensed) plus 2/3 cup of Splenda and 1/4 cup more egg substitute. It came out perfectly and I could...

I double the spices & added 1/2t. all spice because I like pumpkin pie extra spicey. Turned out very yummy, no one noticed it was fat free!

Awesome! My husband raved that this was the best pumpkin pie he'd ever had. I substituted 2 eggs for the egg substitute and used a low-fat prepared graham cracker crust. I'm sure I'll make thi...

I love pumpkin pie - I can't have sugar and I eat a low fat diet.....so what's a girl to do! I too substitued the milk for low fat canned milk and added splenda and I bake it with out a crust -...

Yum! I used a can of fat free unsweetened milk...2/3 cup of sugar and 4 egg whites. I also added a tbsp of corn starch to make it thicker...I also baked it without crust...I dont care for crust....

Delicious with none of the guilt! There's nothing like pumpkin pie after a Thanksgiving meal and this low-fat version definitely delivers on taste so much so that you'd never suspect it was a l...

This pie came out perfectly. This was the first pie I have ever baked and it couldn't have been easier or more delicious.

i didnt have egg substitute, so i used 4 egg whites instead. the consistency was a bit quiche-like and not as smooth as regular pumpkin pie, and a graham crust would be better than a pie shell. ...

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