low sugar, low fat Libby's pumpkin pie

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 226.8
  • Total Fat: 6.5 g
  • Cholesterol: 64.2 mg
  • Sodium: 295.4 mg
  • Total Carbs: 35.7 g
  • Dietary Fiber: 3.2 g
  • Protein: 7.8 g

View full nutritional breakdown of low sugar, low fat Libby's pumpkin pie calories by ingredient
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A somewhat slimmed down version of the classic recipe on the big can of Libby's pumpkin. A somewhat slimmed down version of the classic recipe on the big can of Libby's pumpkin.
Number of Servings: 12


    3/4 cup sugar
    3/4 cup Splenda (or 1 1/2 cup Splenda baking mix)
    1 tsp salt
    2 tsp. ground cinnamon
    1 tsp. ground ginger
    1/2 tsp. ground cloves
    4 large eggs
    1 can - 29 oz- Libby's 100% Pure pumpkin
    2 cans fat free canned evaporated milk
    2 unbaked Pillsbury refrigerated pie crusts


Mix all the dry ingredients in a bowl with a spout lip, for pouring. Beat in eggs. Beat in pumpkin. Mix very, very well. Stir in the canned milk. Whisk gently, scraping sides until all blended.

Into your non-baked crusts which have been pressed into 2 nine inch pie plates, and edges crimped, pour the pumpkin mix into the crusts, using a spatula to scrape out all the mix evenly into the 2 crusts.

Oven has been pre-heated to 425 degrees. Cover edges of crusts with foil or crust protectors. Gently set pies on middle rack in center of the oven. Bake for 15 minutes. Lower heat to 350 degree and continue baking 40-50 minutes or until a knife inserted in the center comes out clean. Remove from oven and set on cooling racks. Makes 6 generous pieces per pie, or 8 if you want to lessen the calories. Top with fat free whipped topping of your choice, if you like.

Serving Size: makes two 9 inch pies, six slices per pie

Number of Servings: 12

Recipe submitted by SparkPeople user ITSAFRAMEUP.

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