Pumpkin Pie – Light & Delicious

If you’re like me, you need a good pumpkin pie this time of year.  The good news is that pumpkin is good for you (see Julie’s article on The Great Pumpkin) and a good slice doesn’t have to break your calorie bank!  Here is a great lighter version that is as delicious as the full calorie recipe.


  • 1 (15 ounce) can pumpkin (about 1 3/4 cup)
  • 8 ounces skim milk
  • 3 egg whites
  • 2/3 reduced fat graham cracker crust (take off the sides of the crust and discard)
  • 3/4 cup sugar
  • pumpkin pie spice
  • 2 egg whites, for the crust


  1. Preheat oven to 425°F.
  2. Mix pumpkin, milk, and egg whites until smooth.
  3. Gradually stir in sugar (1/4 cup at a time).
  4. Add the pumpkin pie spice; taste and add more if need be.
  5. Pour into crust** and spread evenly.
  6. Bake in the oven for 15 minutes then reduce the temperature to 350°F and bake for another 45 minutes (may vary depending on ovens).
  7. Let cool and serve your favorite way.
  8. **To make to crust less likely to turn soggy, beat some egg whites and brush over the crust and bake at 350°F for about 5 minutes.


  1. Oh yes Pumpkin Pie is so creamy and moist. It is so good for you and I love it the next day too

  2. This is what I love most about this season..Yummy..Pumpkin pie..Thanks for the recipe

  3. I’m havng trouble understanding the crust: it says 2/3 reduced fat graham cracker crust–is this something you can buy in the store? your picture doesn’t seem to show any side crust removed, and if you remove it, how do you get the edges?

  4. Mary Ann Ames-Kemmer says:

    The crust in the picture is a pastry crust not a graham cracker crust. Which is it you want people to use? I vote for no crust at all!

  5. I am trying to figure that out too, Tim. And I have never seen reduced fat gram crust. The pie in the photo appears to have a traditional crust.

  6. I think you’re just supposed to only use the bottom of the crust (so that’s 2/3 of the crust when you remove the edges). I know many recipes call for doing that to healthy-up a recipe (since the crust contains so much bad stuff) but still be able to keep a pie slice-and-serve instead of a blob on a plate.

  7. Yummy pumpkin pie…it contain very healthy with nutrients,this is amasing!loved it with candy receipe and directions are so easy to follow…looks fantastic!!

  8. Since I am gluten free I make my crust with a rice flour mixed with mushed up pecans, eggs, and smart balance spread. It is a thin and tasty crust with no stomach pains. :)

  9. Sue Knapp says:

    Wondering why you show a pastry crust, but you are calling for a graham cracker crust with the sides removed??? What does it look like when you follow the recipe??

  10. it was a nice and simple one. I am going to try this for myself and my friends here. Thanks for the very sweet recipe

  11. Pumpkin pie is one of my favorites, but I usually make it crust less. Try my delicious recipe here, http://urockgirl.com/pumpkin-custard-with-cinnamon-maple-cream/

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