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Healthified Pumpkin Pie

Healthified Pumpkin Pie
Recipe Tip
What is “Healthified”?
We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.
Success
The sugar and milk used in the pastry contribute to the browning and tenderness of the baked crust. In the filling, vanilla enhances the flavor, adding a little sweetness to compensate for the reduction in sugar from the original version.

13

reviews

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Based on 33 ratings

53% less fat • 80% less sat fat • 24% fewer calories than the original recipe—see the comparison. Not an ounce of deliciousness was sacrificed in this healthified classic Thanksgiving dessert. The real secret’s in the crust. From eatbetteramerica.
Prep Time:25 min
Start to Finish:2 hr 25 min
makes:8 servings
Pastry
1 1/4cups Gold Medal® all-purpose flour
1teaspoon sugar
1/4teaspoon salt
1/4cup vegetable oil
3to 4 tablespoons fat-free (skim) milk
Filling
3egg whites or 1/2 cup fat-free egg product
1/2cup sugar
1 1/2teaspoons pumpkin pie spice
1/8teaspoon salt
1can (15 oz) pumpkin (not pumpkin pie mix)
1can (12 oz) evaporated fat-free milk
1/2teaspoon vanilla
1.Heat oven to 425°F. In medium bowl, mix flour, 1 teaspoon sugar, 1/4 teaspoon salt and the oil with fork until well mixed. Stir in milk, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl. Shape pastry into a ball, using your hands. Press pastry in bottom and up side of 9-inch glass pie plate; flute as desired or press pastry to top edge of pie plate with fingers or fork.
2.In medium bowl, beat egg whites slightly with wire whisk or egg beater. Beat in remaining filling ingredients. Pour filling into pastry-lined pie plate; carefully place on oven rack. Bake 15 minutes.
3.Reduce oven temperature to 350°F. Cover edge of pie crust with 2- to 3-inch strip of foil to prevent excessive browning. Bake about 45 minutes longer or until knife inserted in center comes out clean. Cool on cooling rack at least 1 hour before serving. After cooling, pie can remain at room temperature up to an additional 5 hours, then should be covered and refrigerated.
High Altitude (3500-6500 ft): Use 9 1/2-inch deep-dish pie plate. Increase fat-free (skim) milk for pastry to 1/4 cup.
Nutritional Information
1 Serving: Calories 250 (Calories from Fat 70); Total Fat 7g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 0mg; Sodium 190mg; Total Carbohydrate 38g (Dietary Fiber 2g, Sugars 20g); Protein 7g Percent Daily Value*: Vitamin A 170%; Vitamin C 2%; Calcium 15%; Iron 10% Exchanges: 1 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 1/2 Medium-Fat Meat; 1 Fat Carbohydrate Choices: 2 1/2 
*Percent Daily Values are based on a 2,000 calorie diet.
 
13 Reviews

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Healthified Pumpkin Pie
This was one of the easiest pies I have made in a long time. I cheated, I used an already made Pillsbury Pie Crust. This pie turned out so nice and light and almost fluffy like. Definetly a keeper. Yummy.....
Posted at 5:18 PM on December 9 2011 by pattiok
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yummy
made this substituting the sugar for splenda as another poster recommended also added the cloves. Wonderful and no one knew it was only 20 calories per serving until I told them, everyone wants this recipe
Posted at 5:18 PM on December 9 2011 by loohoo
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Posted at 10:20 AM on November 23 2011 by saraGG
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Posted at 10:20 AM on November 23 2011 by torilynn
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Lower calories - delete sugar
Try using SPLENDA® Granular and SPLENDA® Brown Sugar Blend BEFORE Per serving: 220 calories / 35g. carbs AFTER Per serving: 20 calories 4g. carbs
Posted at 10:20 AM on November 23 2011 by
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Yummy!
I made this today after my mom emailed me to say how surprised she was that normal pumpkin pie had 470 calories where as this recipe had 250. I also added 1/4 tsp clove, also the crust was super yummy and crisp. I baked this pie in a mini cupcake pan and the bake time was reduced greatly These teeny pies made great appetizers for a football party. I definitely recommend this recipe!!! SO GOOD!
Posted at 10:20 AM on November 23 2011 by daisymae32
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Posted at 10:19 AM on November 23 2011 by saraGG
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I made this pie for Thanksgiving and it was pretty good. The only thing that i would have to change is the crust,it was very bland.
Posted at 3:29 PM on November 29 2010 by mjspears
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Pumpkin pie spice is an acceptable alternative to measuring out the cinnamon, ginger, etc. individually. However, make sure to add 1/4 tsp. cloves. It makes a BIG difference!
Posted at 8:35 AM on February 13 2009 by JM
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Yummy Pumpkin Pie
I've made this Pumpkin Pie several times and it always come out perfect. It's luscious--with just the right blend of spices and creaminess. It's favorite at our house. I'm making it again this weekend to share with friends!
Posted at 11:09 AM on December 15 2008 by Elyse at EatBetterAmerica
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I have not tried the filling in this pie yet, but man oh man is the crust good. I have made an oil crust before and thought it was too hard, but this crust is so flaky. Made an apple crumb cream pie with this crust tonight and it was very good. Thank you for the great pie crust recipe, always Sabrina.
Posted at 9:49 AM on December 10 2008 by
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So good!
I love this pumpkin pie recipe! It's so delicious and I cannot wait to make it for Thanksgiving.
Posted at 9:43 AM on October 22 2008 by mrschef
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Excellent Pie
This pie was delicious! I tried it out for the first time with my best friend and it was a huge success. It is better than the frozen pies and the store bought pies. I highly recommend this pie.
Posted at 9:48 AM on October 14 2008 by Mvavitsas
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