Skinny Pumpkin Pie

If you're watching your calories, you don't need to miss out on dessert!

Serves: 12Hands-on: 10 minutesTotal: 1 hourDifficulty: Easy

Serves: 12


  • 3⁄4 cup packed brown sugar
  • 1⁄4 tsp. salt
  • 2 tsp. ground cinnamon
  • 1 Tbsp. ground nutmeg
  • 12 oz. evaporated low-fat milk
  • 2 egg whites
  • 1 large egg
  • 1 can (15 oz.) pumpkin purée
  • 1⁄2 package (14.1 oz.) refrigerated pie crust


  • Preheat oven 425°F. Spray a 9-inch pie pan with nonstick cooking spray.
  • Mix the sugar, salt, cinnamon, nutmeg, evaporated milk, egg whites, whole egg, and pumpkin in a large bowl. Stir with a whisk and set aside.
  • Press the dough into the pie pan, covering the bottom and all sides. Pour the pie mixture into the pie plate.
  • Bake for 50 minutes, or until the middle is firm when lightly pressed. Cool before serving.