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Lighter Libby's® Famous Pumpkin Pie

"Egg whites make for a lighter pumpkin pie, especially nice after a hearty holiday meal."
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3 h 15 m servings 252 cals
Original recipe yields 8 servings (1 - 9 inch pie)


  • Calories:
  • 252 kcal
  • 13%
  • Fat:
  • 7.8 g
  • 12%
  • Carbs:
  • 40.5g
  • 13%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 361 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. PREHEAT oven to 425 degrees F.
  2. COMBINE sugar, cornstarch, cinnamon, ginger and salt in small bowl. Beat egg whites lightly in large bowl. Stir in pumpkin and sugar mixture. Gradually stir in evaporated milk. Pour into pie shell.
  3. BAKE for 15 minutes. Reduce temperature to 350 degrees F. Bake for additional 30 to 40 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause filling to separate from crust.)

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Read all reviews 25
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This recipe was very easy and quick to make. It tasted wonderful! No one could tell that it was lite. Just make sure you leave a good 30-40 min. to cool down... it will then get a harder cons...

Perfect light recipe! I reduced the amount of sugar to 2/3c. the first time I made it and the second time to 1/2c. You will notice a slight difference when you reduce the amount of sugar, but it...

This is a quick, easy recipe. I used the refrigerated pie crust dough for the crust, and it turned out great! I am diabetic, so I substituted Splenda for the sugar as well, and it was delicious!...

This is a great recipe. I've been using fat-free evaporated milk in my pumpkin pie for years. No-one can tell the difference. I always use brown sugar (same amount) in my pumpkin pie. Also, ...

This pie is TO DIE FOR. I used sweet potatoes instead of pumpkin and turbinado sugar instead of granulated. I couldn't tell the difference between this pie and the full-fat pies I had made befo...

This is good if you are looking for a "light" pumpkin pie recipe. I love pumpkin pie and for one day a year (Thanksgiving), I would rather have full flavor!

I had to make two batches for work, since my kids devoured the first one. Very tasty.

I've made both versions of Libby's Pumpkin Pie and prefer this one for the taste. For the last 3 years this is the recipe I go to at the holidays and I am always pleased with the results. I high...

Awesome! My family raved about it. No one suspected that it was a "light" pie.