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Nutrition Facts
Servings Per Recipe: 8
Serving Size: 1 serving
Amount Per Serving
  • Calories 259.9
  • Total Fat 5.6 g
  • Saturated Fat 1.0 g
  • Polyunsaturated Fat 2.0 g
  • Monounsaturated Fat 2.2 g
  • Cholesterol 0.2 mg
  • Sodium 355.8 mg
  • Potassium 202.1 mg
  • Total Carbohydrate 43.5 g
  • Dietary Fiber 2.2 g
  • Sugars 32.4 g
  • Protein 8.8 g
  • Vitamin A 193.2 %
  • Vitamin B-12 0.1 %
  • Vitamin B-6 2.5 %
  • Vitamin C 4.5 %
  • Vitamin D 0.0 %
  • Vitamin E 7.9 %
  • Calcium 14.9 %
  • Copper 4.2 %
  • Folate 5.1 %
  • Iron 7.5 %
  • Magnesium 4.5 %
  • Manganese 14.1 %
  • Niacin 3.3 %
  • Pantothenic Acid 2.9 %
  • Phosphorus 3.2 %
  • Riboflavin 6.0 %
  • Selenium 1.1 %
  • Thiamin 4.9 %
  • Zinc 1.2 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in "I Can't Believe It's Low-Fat" Pumpkin Pie

View the full "I Can't Believe It's Low-Fat" Pumpkin Pie Recipe & Instructions
Submitted by: DIVINEMADNESS

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of "I Can't Believe It's Low-Fat" Pumpkin Pie

138 calories of Eagle Brand Fat Free Sweetened Condensed Milk 15 oz can, (1.88 oz)

84 calories of Frozen pie crust, (0.13 crust, single 9")

21 calories of Pumpkin, canned, without salt, (0.25 cup)

17 calories of Egg white, large, (1 serving)

2 calories of Nutmeg, ground, (0.06 tbsp)

1 calories of Cinnamon, ground, (0.13 tsp)

0 calories of Ginger, ground, (0.06 tsp)

0 calories of Salt, (0.06 tsp)


Nutrition & Calorie Comments  

Amazing swap! Fam didn't notice and we love pumpkin! Changed it up a little. Enough for 2 so 1 was glutan free premade crust other was baked without a crust. Did not use 8 egg whites and added 1/4 c brown sugar.Our families old fashioned recipe before my healthy make over 10 years ago had a full cup Submitted by:
JOANNAEDGE

(11/23/14)
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The recipe I use came from my grandmother and probably farther back than that. She always used regular milk in her filling. I use Fat Free Skim milk and Splenda in my pumpkin pie filling. Cuts the calories way back and tastes great. I also use only 2 whole eggs and add 2 Tbs of melted margarine. Submitted by:
BOASARK

(11/23/14)
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I've been making pies for years and made this recipe for our family's Thanksgiving dinner. The simplicity, positive reviews and the fact that it is Low Fat intrigued me. It is delicious! I did reduce the egg whites to 6 but otherwise followed the recipe as submitted and it receive raves. Thanks! Submitted by:
PTANGELES

(11/29/13)
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I made this without the crust, hoping to save some carbs. Submitted by:
NONNAOF2

(11/24/13)
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I prefer to use fresh cooked pumpkin
once you made the puree you can freeze it and it last for about 6 months, just make sure to get out most of the air you can.
evaporated milk and sugar, (I do not eat sugar substitutes)
The fresh pumpkin makes a big difference!
Happy hollydays!
Submitted by:
DRAQUINZEL

(11/11/13)
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It was a hit! I used graham cracker crust, but otherwise followed the recipe. My husband said he likes it better than my normal recipe. He said it wasn't as sweet as my usual. I think that recipe has a bunch of sugar in it. I have found my new favorite pumpkin pie recipe! Submitted by:
LORILEEPAGE

(5/18/12)
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just a comment on calories. Using reduced fat shell, calories for all are higher than yours using full fat version. I get 267.5 (didn't even count in egg whites)! Using the reduced fat shell.
I don't really care that much, it is still much better than regular pumpkin pie.
Submitted by:
JOYWEAVER

(11/26/09)
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LOW FAT ??? but still great!! Submitted by:
KAREN-1328

(3/28/09)
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This was a delicious recipe. I had never made a pie before, this was my first. It was very moist. No one even had a clue that it was low fat until I told them. I see others used sugar? I didn't use any sugar.... I also wanted to say that I think 8 egg whites was a bit much. I only used 5. Submitted by:
TRACI76

(11/22/07)
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This is really delcious! I used whole wheat pie crust from whole foods (amazing!), subtracted the salt, added about a 1/16 of a tsp of ground clove, and it was amazing- actually lover in fat for an 1/8th of a slice! I will be baking this again for thanksgiving dinner at my boyfriend's mother house! Submitted by:
AMANDALYNNE415

(11/20/07)
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Way too sweet. I think splenda and regular fat free condensed milk will do just fine. Submitted by:
*~MINDY~*

(11/20/07)
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I'll be giving this a try! As a Weight Watchers member I can tell you that as it is, this recipe is about half the calories of traditional pumpkin pie Submitted by:
SIX4JESUS

(11/17/07)
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this was the first time i made a pie and as well as turning out very well it was delicious!! my husband loved it too and he doesnt normally get too excited about my 'low-fat' cooking but the taste is delicious and i am definitely making it for thanksgiving. Submitted by:
HANMAR

(11/15/07)
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I used fat free condensed milk, small amount of sugar (pumkin is sweet already) and then I used a whole wheat wrap as crust. I put a little olive oil to help prevent if from going soggy. This has next to no fats, very little sugar. enjoy, D. Submitted by:
DIAN.LADYBUG

(11/15/07)
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I'm just wondering what sugar and flour? I use a can of pumpkin, a can of evaporated skim, 2 eggs or equiv. subsitute, 1/2 cup granulated sugar or splenda, spices, and homemade or roll-out pie crust. I came out with much fewer cals for 8 ppl. I also sometimes split my filling betw. 2 8-inch crusts. Submitted by:
TOBICAE

(11/13/07)
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I use 1% milk in my Pumpkin Pie recipe. Coupled with a low fat crust and low fat or no fat cool whip I would think that my recipe would be close to this one without the added sugar of the Sweetened Condensed Milk. I am a diabetic and have to watch the sugar intake. Portion control is the key. Submitted by:
COTTONGIRL63

(11/13/07)
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Low fat or full fat, it is all about portions. I plan to make this and serve it. Submitted by:
JENNTIGER

(11/13/07)
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