SKINNY PUMPKIN PIE

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25 min Prep
2 hr 25 min Total
Pie Iconb
8 Servings

53% less fat • 80% less sat fat • 24% fewer calories than the original recipe. The real secret’s in the crust.


Ingredient List
    Pastry
  • Small check mark in a circle icon1 1/4 cups Gold Medal™ all-purpose flour
  • Small check mark in a circle icon1 teaspoon sugar
  • Small check mark in a circle icon1/4 teaspoon salt
  • Small check mark in a circle icon1/4 cup vegetable oil
  • Small check mark in a circle icon3 to 4 tablespoons fat-free (skim) milk
    Filling
  • Small check mark in a circle icon3 egg whites or 1/2 cup fat-free egg product
  • Small check mark in a circle icon1/2 cup sugar
  • Small check mark in a circle icon1 1/2 teaspoons pumpkin pie spice
  • Small check mark in a circle icon1/8 teaspoon salt
  • Small check mark in a circle icon1 can (15 oz) pumpkin (not pumpkin pie mix)
  • Small check mark in a circle icon1 can (12 oz) evaporated fat-free milk
  • Small check mark in a circle icon1/2 teaspoon vanilla
Preparation
  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.
Tips
  • Eat Better America Test Kitchens replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.
  • 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.