ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Guilt Free Pumpkin Pie

Prep time 15 mins
Cook time 2 hrs, 15 mins
Yield

8

A 'skinny' version of a perennial holiday favorite made leaner but not less flavorful!

Ingredients

  • 1 tablespoon all-purpose flour
  • 3/4 cup firmly packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 can (15 oz each) solid-pack pumpkin
  • 1 can (12 oz each) fat free evaporated milk
  • 1/2 cup Egg Beaters® 100% Liquid Egg Whites
  • 1 graham cracker pie crust (9-inch), unbaked
  • Reddi-wip® Fat Free Dairy Whipped Topping, optional

How to Make It

  1. Preheat oven to 450°F. Combine flour, sugar, cinnamon, ginger and nutmeg in large bowl. Add pumpkin, evaporated milk and Egg Beaters; beat with wire whisk until well blended. Pour into crust.
    Bake 20 minutes. Reduce oven temperature to 350°F. Bake 35 minutes more or until knife inserted in center comes out clean. Cover edge of crust with aluminum foil for the last 10 minutes of the baking time to prevent over-browning, if necessary. Cool completely on wire rack.
    Top with Reddi-wip just before serving, if desired.