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Lower Fat Pumpkin Pie


Lower Fat Pumpkin Pie

Lower Fat Pumpkin Pie

Fiona Haynes
It wouldn't be Thanksgiving without pumpkin pie, now would it? And just because you're eating low fat at Thanksgiving shouldn't mean that you have to forgo the pie. So why not enjoy the best of both worlds, and try this lower fat version, but enjoy a modest-sized portion of it, and enjoy it a few hours after your main meal, giving your body time to digest all that turkey, potatoes, gravy and so on. While it's easier to opt for a prebaked crust, you will save some fat and calories by baking your own. Plus, a homemade crust tastes so much better and has fewer additives.

Prep Time: 1 hour, 20 minutes

Cook Time: 1 hour

Total Time: 2 hours, 20 minutes


  • 1 cup all-purpose flour, lightly spooned into a measuring cup and leveled with a knife
  • 3 tbsp sugar
  • 1/8 tsp salt
  • 3 tbsp chilled butter, cut in to small pieces
  • 1 tbsp canola oil
  • 3-4 tbsp iced water
  • Filling:
  • 1 15-oz can pumpkin puree
  • 1 egg
  • 1 egg white
  • 1 tsp vanilla extract
  • ¾ cup evaporated fat-free milk
  • ¼ cup cup maple syrup
  • ¼ cup sugar
  • 2 ½ tsp pumpkin pie spice


Whisk flour, sugar and salt in a medium bowl. Add chilled butter pieces and cut in with a pastry blender, or two knives if you don't have one.

Mix in oil, followed by iced water—though one tablespoon at a time, until dough begins to form. It will still be a bit crumbly.

Transfer dough to a board lined with a sheet of plastic wrap. Place another piece of wrap on top, then press the dough into a 3-4 inch disk. Refrigerate wrapped dough for an hour.

When ready to proceed, preheat oven to 350 degrees.

Remove dough from refrigerator and roll out on a wrap/wax paper-lined surface to 10-12 inches, using wax paper between the rolling pin and the dough to prevent sticking. Carefully lift rolled dough (which will be thin) and lay in a 9-inch pie plate, pressing the dough in to the edge. Trim any excess dough, and crimp the edges.

Prick the bottom and sides of the dough in a few places, then place in oven to bake for 10 minutes. Remove from , then set aside while you prepare the filling (although you can prepare the filling earlier in the process while the dough is chilling).

In a large bowl, whisk pumpkin puree, egg, egg white, vanilla, milk, maple syrup, sugar and pumpkin-pie spice.

Pour pumpkin filling into pie shell and bake for 40-50 minutes, until center is just set (jiggling the pie slightly will help you see if it's done). Cool pumpkin pie on a wire rack (pumpkin will continue to set as it cools).

Serves 8

Per Slice: Calories 219, Calories from Fat 63, Total Fat 7g (sat 3.1g), Cholesterol 39mg, Sodium 74mg, Carbohydrate 34.4g, Fiber 2g, Protein 4.6g

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