Lighter Classic Pumpkin Pie
Silky, perfectly spiced pumpkin pie made with fat-free evaporated milk and a little less sugar. Every bit as good with a spoon of whipped cream.
Diet swaps
- Gluten-free: Use a gluten-free pie crust.
Check labels on packaged foods if you have an allergy or celiac disease.
Ingredients
- 1 Refrigerated 9-inch pie crust
- 1 can (15 oz) Pumpkin puree (not pie filling)
- 1 can (12 oz) Fat-free evaporated milk
- 2 Large eggs
- 1/2 cup Brown sugar
- 2 tsp Pumpkin pie spice
- 1 tsp Vanilla extract
Directions
- Heat oven to 425°F and fit the crust into a 9-inch pie plate, crimping the edge.
- Whisk pumpkin, evaporated milk, eggs, brown sugar, spice, vanilla and a pinch of salt until smooth.
- Pour into the crust. Bake 15 minutes, then lower to 350°F and bake 35 to 40 minutes until the center barely jiggles.
- Cool completely on a rack, then refrigerate. Best made a day ahead.
Calorie breakdown
Per slice: crust 90 · brown sugar 40 · evaporated milk 30 · eggs 14 · pumpkin 15 · vanilla + spice 1
💡 Lighter tip: A tablespoon of whipped cream adds only about 10 to 15 calories.
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