It’s Easy and Low-Fat-Thanksgiving Pumpkin Pie

November 24, 2008

Classic Pumpkin Pie from Cooking Light

Pumpkin Pie is one of the most popular Thanksgiving desserts (next to Pecan pie), and this particular low-fat version from Cooking Light magazine has been one of my Thanksgiving staples. One slice only yields 7 grams of fat, 35 carbohydrates and a little over 200 calories. If you really want to trim this recipe, use low-fat or nonfat whipped topping instead of the topping below. Your guests will never know that this recipe is light, but when you tell them they might just go for one more slice.


Pumpkin Pie

Prep: 15 minutes

Cook: 1 hour

Yield: 12 servings


3/4  cup  packed brown sugar

1 3/4  teaspoons  pumpkin pie spice

1/4  teaspoon  salt

1  (12-ounce) can evaporated low-fat milk

2  large egg whites

1  large egg

1  (15-ounce) can unsweetened pumpkin

1/2  (15-ounce) package refrigerated pie dough (such as Pillsbury)

Cooking spray

1/4  cup  whipping cream

1  tablespoon  amaretto (almond-flavored liqueur)

2  teaspoons  powdered sugar


1. Position oven rack to lowest position.

2. Preheat oven to 425°.

3. To prepare filling, combine first 6 ingredients in a large bowl, stirring with a whisk. Add pumpkin, and stir with a whisk until smooth.

4. To prepare crust, roll dough into an 11-inch circle; fit into a 9-inch pie plate coated with cooking spray. Fold edges under and flute.

5. Pour pumpkin mixture into the crust. Place pie plate on a baking sheet. Place baking sheet on lowest oven rack. Bake at 425° for 10 minutes. Reduce oven temperature to 350° (do not remove pie from oven); bake an additional 50 minutes or until almost set. Cool completely on wire rack.

6. To prepare topping, beat cream with a mixer at high speed until stiff peaks form. Add the amaretto and powdered sugar, and beat until blended. Serve with pie.

Recipe courtesy of Cooking Light see

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