This pie not only is delicious, but super easy to make. I had no problems with the consistency. The only change I made was substituting 1 tsp cinnnamon, 1/2 tsp ginger & 1/4 tsp clove for the pumpkin pie spice, as suggested in the review by cookiegirl. This recipe is a keeper.
I made this recipe without changing a thing and the only issue I had was the texture the next day. I had the same issue as the post by jujabbo. I made it Wednesday, refrigerated it and on Thursday evening I found it a little mushy, but on Friday morning it was firmer and of better consistency. Other than that, I found the taste to be very nice, the spices to be enough, and the cook time exactly as stated in the recipe. I have been a healthy eater for many years so perhaps my taste is already accustomed to a lighter fare. I would make it again. Maybe if I change the egg whites to whole eggs the consistency would be better on the first day.
This is my go-to pumpkin pie recipe, but I found the spice was not enough for my family, so I use this recipe blended with the recipe on the Libby's pumpkin can (NOT the pie mix or whatever it's called, the Libby's 100% Pure Pumpkin). Per that recipe, I use 1 tsp. cinnamon, 1/2 tsp. ground ginger, 1/4 tsp. cloves instead of pumpkin pie spice, and I use two eggs instead 2 whites and 1 egg. I use the brown sugar from this recipe as well as the low-fat can evaporated milk, and baking in the lower third of the oven works beautifully - no pale, raw-looking bottom crust, yay! Classic, wonderful recipe, once you amp up the spice blend!
I made this for Thanksgiving this year. Everyone loved the smooth texture and taste. It wasn't the best to look at though, it kind of sunk in after a night in the fridge. It wasn't superb, but definitely a solid pumpkin pie recipe.
This "low calorie" version of the classic pie was every bit as good as the one that uses higher fat foods!! It had ALL the delicious taste of a homemade pie, and at far fewer calories, allowing me to eat it throughout the long weekend that follows Turkey Day. Many thanks.
Great pie, my favorite kind.
Pumpkin pie has never been my favorite but this recipe was fantastic.
Quick, easy and delicious pumpkin pie. I would skip the amaretto whipped cream (too strong, and it didn't make nearly enough).
This recipe is so tasty. I made it for Thanksgiving company and it was gone in minutes. I even substituted in non-fat evaporated milk. No one noticed, not even me and I knew it was in there. Great texture on this pie. I made it with a can of organic pumpkin puree. The first time I made this I followed the recipe exactly and the second time I slipped on the spices. I liked it better the first time with the recommended amount of spices. I also made a standard "Libby's" pumpkin pie just to compare side by side and the kids and I preferred the Cooking Light version.
Good, solid recipe. I doubled the spices.
This was pretty good. But I thought it wasn't sweet enough; I know it's a "light" recipe, but it needs a little more sugar. I also found that the bottom crust wasn't cooked all the way through, though I cooked an extra 25 minutes. But the taste was great! The spice just right! My pumpkin was a little too pulpy. I used fresh pumpkin so I guess I didn't puree it well. Overall, this is a wonderful recipe; just add more sugar! I would definitely recommend this!
I found a beautiful recipe for a pumpkin pie made with cream cheese at http://imunchie.com/chefadrianne/munchies/maximum-flavor-cream-cheese-pumpkin-pie and I think your recipe for filling could be a great substitute/mix w/ cream cheese, too. Their recipe specifies premade dough though and I'd much rather a homemade crust.
I replaced my usual pumpkin recipe with this one over the holidays and the family raved. Excellent pumpkin pie recipe.
This is a fantastic recipe. Whenever I have made it nobody realizes it's a Cooking Light recipe. Yum!
This pumpkin pie was the first i've ever made. I used my own crust. It turned out great but instead of the pumpkin spice I added 1 teaspoon of Cinnamon, 1/4 tsp. cloves, 1/2 tsp. ginger. It was great. It did take a long time to cook, almost 2 hours!! But other than that, it was great-especially for a 'light' recipe. I am making it for thanksgiving.
I have made this pumpkin pie recipe since I first saw it in Cooking Light in 2003, it is fantastic no one can tell its a lighter version of the old favorite. I make it every year for Thanksgiving & X-mas
Great recipe with modifications: 1. More spice! I upped it to 1T plus a 1/4 t. 2. To ward off soggy crust, I bake the crust by itself for 10 mins first. 3. Anyone else find that the recipe makes enough filling for 2 9-inch pies?? I've made this recipe three times now and always end up with extra. I also prefer to roast and puree fresh pumpkin instead of using canned, so that might have something to do with it. But its a great recipe and you'd never know it was light!
The only reason I didn't give this 5 stars is due to the spice--I like a little more, and added allspice and extra ginger. I also used roasted pie pumpkin in place of canned--makes a huge difference. Great recipe, especially if you make your own whipped cream with a dash of Amaretto.
I was looking forward to making this version of pumpkin pie as I love pumpkin!! This pie didn't disappoint. You can't really tell it's a lite pumpkin pie as it's perfect as a dessert. Will definitely make this again!
Great, classic pumpkin pie.
This was good. I would make it ahead of time and then refrigerate the pie. I made it Wednesday. Thursday (Thanksgiving) it was a little mushy. Friday, after being refrigerated, it looked so much nicer, and it was firmer. I didn't care for the whipped cream topping, I would have preferred light whip cream from a can.