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


4.5 of 5 (75)
member ratings
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


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!)

Member Ratings For This Recipe


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    Incredible!
    13 of 14 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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    10 of 10 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!
    9 of 10 people found this review helpful
    I made this without the crust. Delicious!!!!!!!!! - 11/12/09


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    O.K.
    8 of 13 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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    Very Good
    7 of 8 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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    Incredible!
    5 of 6 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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    Incredible!
    5 of 6 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!
    5 of 6 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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    Incredible!
    5 of 6 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 5 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!
    4 of 5 people found this review helpful
    HUGE hit with the in-laws for Thanksgiving! - 12/5/07


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    Very Good
    4 of 5 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
    4 of 5 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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    3 of 3 people found this review helpful
    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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    Incredible!
    3 of 4 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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    3 of 3 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!
    3 of 4 people found this review helpful
    This was great! Everyone at Thanksgiving loved it! - 11/13/07


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    2 of 2 people found this review helpful
    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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    Incredible!
    2 of 3 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
    2 of 3 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!
    2 of 3 people found this review helpful
    This turned out really well. Thanks for the recipe! - 11/29/07


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    Very Good
    2 of 2 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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    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
    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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    O.K.
    1 of 2 people found this review helpful
    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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    Incredible!
    1 of 2 people found this review helpful
    If I hadn't used 33% more egg whites this would have been fantastic, I am really bad at math (I used cartoned egg whites) but still good. - 10/30/14


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    1 of 1 people found this review helpful
    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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    Very Good
    1 of 1 people found this review helpful
    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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    Incredible!
    1 of 1 people found this review helpful
    my first pie ever, so delish - 11/28/13


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    Good
    1 of 1 people found this review helpful
    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!
    - 11/11/13


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    Incredible!
    1 of 1 people found this review helpful
    I love this recipe! It's not super sweet and texture was great! Really love this one! - 11/24/11


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    Incredible!
    1 of 1 people found this review helpful
    LOW FAT ??? but still great!! - 3/28/09


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    1 of 3 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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    Very Good
    Great recipe! - 1/10/21


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    going to try this tomorrow! - 11/24/20


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    This sounds good. - 11/23/20


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    cant wait to make! - 11/23/20


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    Leave the cust off and it'll be even lower in fat - 11/23/20


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    Incredible!
    yummy - 11/23/20


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    Very Good
    Just in time for the BIG day, a smaller dessert! - 11/23/20


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    I am going to try this one - 11/23/20


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    Incredible!
    This recipe was a good one. I have tried it and could not taste any thing different - 11/23/20


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    Very Good
    I really enjoyed this pie. I chose to go crustless because I can't eat grains. It came out beautifully using the coconut oil pan spray. - 12/12/19


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    Very Good
    Uuuhhhmmm. Not sure this is the best and lowest, but is good - 11/27/19


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    thanks for sharing - 11/24/19


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    I cannot find fat-free condensed milk and reduced fat pie crust. I had to use the normal stuff - 11/24/19


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    Good
    Good and easy. Thank you. But I agree, 8 egg is a bit much. I will be using 6. - 11/23/19


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    Very Good
    This was amazing and so easy to make - 11/23/19


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    Incredible!
    I upped the spices - 11/23/19


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    Looks good - 11/23/19


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    Incredible!
    Delicious ! - 11/23/19


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    Incredible!
    Yes - 11/23/19


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    Yumm - 7/3/19


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    Incredible!
    So tasty! - 5/10/19


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    Incredible!
    0 of 1 people found this review helpful
    I never add milk or eggs to general pies. I used sweet potatoes instead of pumpkin and tossed in some unflavored protein powder along with adzuki beans. YUM! - 12/10/18


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    Very Good
    great - 11/24/18


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    Incredible!
    delicious - 11/23/18


  • no profile photo

    Very Good
    yummy! - 11/23/18


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    thanks - 11/23/18


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    Good
    Ok pie - 11/23/18


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    Incredible!
    Delicious! I've made this recipe for years and it's a family favorite! - 11/23/18


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    Love pumpkin pie. It was a hit yesterday! - 11/23/18


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    Just need to cut the sugar - 11/23/18


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    Very Good
    very delicious! - 3/6/18


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    This looks doable for next Thanksgiving.
    - 3/4/18


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    Great idea - 12/5/17


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    Great recipe, thanks for sharing. - 12/1/17


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    Love this - 11/26/17


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    Incredible!
    Followed the recipe and it came out really good. I don't use splenda or any of the other ones as they are not good for you causes all sort of problems. Use raw sugar - everything natural. Love this recipe. Very good and family enjoy it. - 11/24/17


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    Wish I had seen this before Thanksgiving dinner. LOL. I will try it. - 11/23/17


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    Incredible!
    Fast, simple and easy along with being very tasty! - 11/23/17


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    yummy - 11/23/17


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    USING SWEETENED CONDENSED MILK MAKES THE SUGAR CONTENT WAY TOO HIGH FOR MANY PEOPLE. LOW FAT BUT HIGH SUGAR? I DO A MUCH LOWER CALORIE PIE AND IT IS DELICIOUS. - 11/23/17


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    NICE - 11/23/17


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    Love - Love - Love this recipe! - 11/23/17


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    Iíve never used sweetened condensed milk, just condensed/ evaporated milk. There is a big difference. - 11/23/17


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    Incredible!
    Great pumpkin pie! - 11/23/17


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    It sounds delicious. Just curious. How much sweeter did you use? I don't see it in the ingredients. - 11/23/17


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    Very Good
    Thanks to reader comments, I reduced the egg whites to four -- delicious! Where's the sugar? -- I used splenda/brown sugar blend. 8-) - 11/23/17


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    very good - 11/23/17


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    yummy - 11/23/17


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    I need to try this. - 11/23/17


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    Incredible!
    Love this pumpkin tie recipe! I cannot believe it's low-fat! Delicious! - 11/23/17


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    Incredible!
    Best pumpkin pie recipe ever....It's even low-fat! Yummy! - 11/23/17


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    Incredible!
    This was a great recipe Just delicious - 11/23/17


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    Taking something good and making it better! - 11/23/17


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    Incredible!
    What a great recipe - 11/23/17


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    on the menu - 11/23/17


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    Incredible!
    Excellent pumpkin pie!! - 11/23/17


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    very good! - 11/23/17


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    I can't abide pumpkin, but my husband enjoyed it. - 11/23/17


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    Save the calories and enjoy some pie. - 11/23/17


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    YUmmy - 11/23/17


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    Incredible!
    Very delicious and easy to make - 11/23/17


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    very moist good taste - 11/23/17


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    Incredible!
    Exercise is not a means to an end. It's a tool for beginning your best life. - 4/24/17


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    Very Good
    you don't even need the egg whites I make this recipe with no egg whites and it yummy....also I use pumpkin pie spice.... I get all kinds of praise for this pie... and always asked to do pies for parties and Thank

    I use pumpkin pie spice in place of all those other spices....I get rave reviews
    - 11/23/16


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    Not for diabetics. Too much sugar. - 11/25/15


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    While it certainly sounds delicious, my family would notice the difference. They would be complaining the whole time!!! - 12/8/14


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    My mom always used skim evaporated milk for her pumpkin pies. For that nice
    dark color on top of the pie, she would a pinch of pumpkin spice.
    - 11/23/14