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Healthy Pumpkin Pie
Serves 12
20 mins prep
60 mins cook
80 mins total
This easy healthy pumpkin pie is a slimmed-down version of the classic recipe using less sugar and evaporated skim milk. It’s the perfect addition to your Thanksgiving table topped with whipped cream, and can easily be made gluten-free too!
For the Pie
For the Topping
Position oven rack to lowest position. Preheat oven to 425° F.
Combine all ingredients except pumpkin in a large bowl, stirring with a whisk. Add pumpkin, and continue stirring until smooth.
If your pie crust is in a sheet, place it in a 9-inch pie pan and trim the edges.
Pour pumpkin mixture into the crust.
Bake for 10 minutes at 425° F, then reduce oven temperature to 350° F (do not remove pie from oven); bake an additional 50 minutes, or until a knife inserted in the middle comes out clean. Cool completely on wire rack. To prepare topping, beat cream with a mixer at high speed until stiff peaks form. Serve with pie (1 Tbsp per slice).