"I Can't Believe It's Low-Fat" Pumpkin Pie
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 259.9
- Total Fat: 5.6 g
- Cholesterol: 0.2 mg
- Sodium: 355.8 mg
- Total Carbs: 43.5 g
- Dietary Fiber: 2.2 g
- Protein: 8.8 g
View full nutritional breakdown of "I Can't Believe It's Low-Fat" Pumpkin Pie calories by ingredient
Submitted by: DIVINEMADNESS
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
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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!)
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!)
Rate This Recipe
Member Ratings For This Recipe
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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. - 11/22/07
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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. - 11/13/07
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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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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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I prefer my recipe for pumpkin pie, sorry. This pie was too moist & 8 egg whites are way too much for one pie. If you are using store bought pumpkin & sweetened condensed milk, you still have a lot of the preservatives that homemade pies have. I make my own crust & bake my pumpkin from Halloween. - 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. - 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! - 11/29/13
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Keep in mind, though - the fat free condensed milk will have WAAAAAAY more sugar grams in it than the full fat, to the point that there is more calories than the regular condensed milk. I discovered this with coconut macaroon recipes. Fat-free condensed milk had more calories and more grams sugar. - 9/2/15
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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 - 11/23/14
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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. - 11/13/07
