Lighter Libby's® Famous Pumpkin Pie Recipe -
Lighter Libby's(R) Famous Pumpkin Pie Recipe
  • READY IN 3+ hrs

Lighter Libby's® Famous Pumpkin Pie

Recipe by  

"Egg whites make for a lighter pumpkin pie, especially nice after a hearty holiday meal."

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Original recipe makes 1 - 9 inch pie Change Servings
  • PREP

    15 mins
  • COOK

    1 hr

    3 hrs 15 mins


  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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Reviews More Reviews

Dec 31, 2002

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 consistancy. Very good!

Dec 25, 2006

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's all really good. The texture of the pie is also great.


31 Ratings

Oct 22, 2003

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! What a great version of this pie!

Mar 03, 2006

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, the best pumpkin pie I ever tasted was a James Beard recipe that had some bourbon in it. It didn't add a liquor taste at all, simply enhanced the flavor of the pie. So now I add a tablespoon or two of bourbon to this recipe.

Jan 04, 2006

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 before. DELICIOUS!!!

Dec 27, 2004

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!

Jan 03, 2011

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

Nov 18, 2010

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 highly recommend it!


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  • Calories
  • 252 kcal
  • 13%
  • Carbohydrates
  • 40.5 g
  • 13%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 7.8 g
  • 12%
  • Fiber
  • 2.6 g
  • 11%
  • Protein
  • 6.2 g
  • 12%
  • Sodium
  • 361 mg
  • 14%

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

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