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Photo: Oxmoor House

Pumpkin Pie with Vanilla Whipped Cream

This is the pie you remember from many Thanksgivings, made better for you. Instead of using a can of regular evaporated milk, we swapped in a fat-free version.

Oxmoor House OCTOBER 2013

  • Yield: Serves 10 (serving size: 1 slice and about 2 tablespoons whipped cream)
  • Total:2 Hours, 40 Minutes


  • 1 cup plus 2 tablespoons sugar, divided
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • 1 (15-ounce) can pumpkin
  • 3/4 cup evaporated fat-free milk
  • 1/2 (14.1-ounce) package refrigerated pie dough
  • 1/2 cup heavy whipping cream, chilled
  • 1/2 teaspoon vanilla extract


1. Preheat oven to 425°.

2. Combine 1 cup sugar and next 4 ingredients (through cloves) in a large bowl; stir well with a whisk. Add eggs and pumpkin; stir well with a whisk. Gradually add evaporated milk, stirring with a whisk until blended.

3. Fit dough into a 9-inch pie plate. Fold edges under. Using kitchen shears, make 1/2-inch diagonal cuts at 45-degree angles around edge of crust. With fingertips, press every other tab toward center of pie. Pour pumpkin mixture into prepared crust.

4. Place pie plate on a baking sheet, and bake at 425° for 15 minutes. Reduce oven temperature to 350°; bake 45 minutes or until almost set. Shield edges of piecrust with foil, if necessary. (Do not insert a knife to test for doneness, as the slit will become larger and separate when the pie cools.) Cool on a wire rack 1 1/2 hours.

5. Beat whipping cream with a mixer at high speed until foamy. Gradually add vanilla and 2 tablespoons sugar, beating until soft peaks form. Slice pie into 10 slices; top each serving with whipped cream.

Nutritional Information

Amount per serving
  • Calories: 255
  • Fat: 10.7g
  • Saturated fat: 5.4g
  • Monounsaturated fat: 4.2g
  • Polyunsaturated fat: 0.6g
  • Protein: 3.9g
  • Carbohydrate: 38.1g
  • Fiber: 1.4g
  • Cholesterol: 56mg
  • Iron: 0.8mg
  • Sodium: 238mg
  • Calcium: 76mg

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Pumpkin Pie with Vanilla Whipped Cream recipe