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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 259.9
  • Total Fat: 5.6 g
  • Cholesterol: 0.3 mg
  • Sodium: 355.8 mg
  • Total Carbs: 43.5 g
  • Dietary Fiber: 2.2 g
  • Protein: 8.8 g

View full nutritional breakdown of The Perfect LOW FAT Pumpkin Pie calories by ingredient
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The Perfect LOW FAT Pumpkin Pie

Submitted by: DIVINEMADNESS
The Perfect LOW FAT Pumpkin Pie

Introduction

I make this annually for Thanksgiving, and no one can believe it's not the original recipe for pumpkin pie. I make this annually for Thanksgiving, and no one can believe it's not the original recipe for pumpkin pie.
Number of Servings: 8

Ingredients

    1 (15-ounce) can pumpkin (about 2 cups)
    1 (14-ounce) can fat free sweetened condensed milk
    8 egg whites
    1 teaspoon ground cinnamon
    1/2 teaspoon ground ginger
    1/2 teaspoon ground nutmeg
    1/2 teaspoon salt
    1 (9-inch) unbaked pie crust (choose low fat/lower calorie if u want, the nutrition above is full fat pie crust, if u get low fat/calorie, just lower it!)

Tips

Love pumpkin pie? Hate the guilt? The preservatives of the store made brands? This is an easy to make and bake pumpkin pie, best of all using fat free milk, egg whites, and low fat pie crust cut the calories and fat more than in half! This tastes great and is excellent with fat free cool whip!!! Feel free to make it full fat if you dare, or add a little bit more spices for more of kick. Great for thanksgiving!! Enjoy!


Directions

Preheat oven to 425F.

Whisk pumpkin,condensed milk, egg whites, spices and salt in medium bowl until smooth.

Pour into crust. Bake 15 minutes.

Reduce oven temperature to 350F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator. (You may have enough to make 2 pies!)






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Member Ratings For This Recipe


  • Incredible!
    6 of 6 people found this review helpful
    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. - 11/22/07

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  • Very Good
    5 of 5 people found this review helpful
    I ommitted four of the egg whites and added about a quarter cu of coconut milk and it was fantastic...custardy. - 11/25/07

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  • O.K.
    5 of 8 people found this review helpful
    Way too sweet. I think splenda and regular fat free condensed milk will do just fine. - 11/20/07

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  • Incredible!
    4 of 4 people found this review helpful
    I made this without the crust. Delicious!!!!!!!!! - 11/12/09

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  • Incredible!
    4 of 4 people found this review helpful
    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! - 11/20/07

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  • 4 of 4 people found this review helpful
    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. - 11/13/07

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  • Incredible!
    3 of 3 people found this review helpful
    HUGE hit with the in-laws for Thanksgiving! - 12/5/07

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  • Incredible!
    3 of 3 people found this review helpful
    I made this twice for two different Thanksgiving gatherings. Went over very well. I used Pilsbury crust, and it tasted great. On second pie, I ran out of eggs and just used 6 egg whites and was still fine. - 11/27/07

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  • Incredible!
    3 of 3 people found this review helpful
    I made this for Thanksgiving and it was the first thing to disappear from the dessert table. The entire family loved it. Very moist and had almost a custard-like texture. I will definitely make it again. - 11/25/07

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  • Very Good
    2 of 2 people found this review helpful
    Very good. I have never made a pumpkin pie before and this recipe is very easy. I'm taking it to the family's house for Turkey day. Thank you! - 11/21/07

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  • Very Good
    2 of 2 people found this review helpful
    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. - 11/15/07

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  • Incredible!
    2 of 2 people found this review helpful
    i make the same more or less,only with 2 eggs,1 can of sweet.condense milk,1 can of pumpkin.trust me it is not low cal. because of the milk,just as well use the 2 eggs.but boy is it quick,very good!!!!!!!! - 11/13/07

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  • Incredible!
    1 of 1 people found this review helpful
    This is awesome! Makes 2 pies. I used Marie Callendars frozen pie crust and 1 t of pumpkin pie spice instead of the nutmeg and ginger. Kept the cinnamon the same as the recipe. It is so good. My daughter loves it. It tastes like store bought pumkin pie. Smooth consistency. I will be making on TG - 11/13/13

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  • 1 of 1 people found this review helpful
    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! - 5/18/12

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  • Incredible!
    1 of 1 people found this review helpful
    I made this pie for Thanksgiving and it was so great!
    I used GV 100% liquid egg whites and pumpkin pie spiece.
    To top it off I used cool whip lite.

    Will make it again very soon. - 11/30/10

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  • 1 of 1 people found this review helpful
    This really was perfect. Added 1/2 tsp cloves and used a ginger snap crust, and turned them into little cupcake sized pies. My entire family loved them, and I've already had requests to make more. - 11/29/10

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  • Incredible!
    1 of 1 people found this review helpful
    WONDERFUL, my 4 year old helped me make this. so easy! - 11/26/10

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  • Very Good
    1 of 1 people found this review helpful
    i'm using this recipe to actually make pumpkin pie frosting. batter tasted good so far. cut out 2 eggwhites and of course no crust. i cant wait!! - 10/30/10

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  • Incredible!
    1 of 1 people found this review helpful
    This turned out really well. Thanks for the recipe! - 11/29/07

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  • Very Good
    1 of 1 people found this review helpful
    This pie was very easy to make & tastly too! Made it today and took it to dinner with the family. Recipe actually could be split between 2 8 inch pie crusts. - 11/22/07

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  • 1 of 2 people found this review helpful
    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. - 11/15/07

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  • Incredible!
    1 of 1 people found this review helpful
    This was great! Everyone at Thanksgiving loved it! - 11/13/07

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  • I made this for thanksgiving. the only thing i would do differently next time is to make my own crust. the store bought ones tend to be tough. My family loved it and really couldnt tell the difference which is a plus ! - 12/2/13

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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! - 11/29/13

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  • I made this according to directions. It was very tasty, but I would have liked a denser custard using 4 whole eggs instead of the 8 whites. However, if you want a light, healthy and nutritious pie, this is it! Thank you. - 11/28/13

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