Healthy Pumpkin Pie
A lighter, creamy pumpkin pie that keeps all the classic spiced flavor while being lower in sugar and fat. Perfect for holiday gatherings.
Ingredients
- 0.75 cup dark brown sugar packed
- 1 large egg
- 2 large egg whites
- 12 oz evaporated skim milk 1 can
- 0.25 tsp orange zest finely grated
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 0.25 tsp ground nutmeg
- 0.25 tsp salt
- 15 oz pumpkin puree 1 can, pure pumpkin
- 1 frozen pie crust thawed to room temperature
- 0.25 cup whipping cream for serving
Instructions
- Move oven rack to the lowest position and preheat to 425°F.
- Place thawed pie crust into a 9-inch glass pie dish and crimp the edges.
- In a large bowl, whisk together the brown sugar, whole egg, and egg whites until smooth.
- Stir in the evaporated skim milk, vanilla extract, orange zest, cinnamon, ginger, nutmeg, and salt.
- Whisk in the pumpkin puree until the mixture is uniform and silky.
- Pour filling into the pie crust and bake at 425°F for 10 minutes.
- Reduce temperature to 350°F and bake for an additional 50 minutes until the center barely jiggles.
- Cool completely on a wire rack for at least 2 hours before slicing.
- Whip the cream until soft peaks form and serve a dollop on each slice.
Notes
Always use pure pumpkin puree, not pumpkin pie filling. Cover crust edges with foil if they brown too quickly.