Low-Fat Pumpkin Pie Recipe
Low-Fat Pumpkin Pie Recipe photo by Taste of Home
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Low-Fat Pumpkin Pie Recipe

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You won't miss the fat one bit when you slice into this spicy pumpkin pie with its golden crust and creamy filling. Sharon Haugen of Fargo, North Dakota shares the recipe for her lightened-up twist on a Thanksgiving classic.
TOTAL TIME: Prep: 10 min. Bake: 40 min. + cooling
MAKES:8 servings
TOTAL TIME: Prep: 10 min. Bake: 40 min. + cooling
MAKES: 8 servings


  • 1 can (15 ounces) solid-pack pumpkin
  • 1 can (14 ounces) fat-free sweetened condensed milk
  • 1/2 cup egg substitute
  • 1/2 teaspoon salt
  • 1/2 teaspoon each ground ginger, cinnamon and nutmeg
  • 1 unbaked pastry shell (9 inches)

Nutritional Facts

1 piece: 246 calories, 6g fat (2g saturated fat), 3mg cholesterol, 334mg sodium, 42g carbohydrate (0 sugars, 3g fiber), 8g protein.


  1. In a large bowl, beat the pumpkin, condensed milk, egg substitute and seasonings just until smooth. Pour into pastry shell.
  2. Bake at 425° for 15 minutes. Reduce heat to 350°; bake 25-30 minutes longer or until a knife inserted near the center comes out clean. Cool completely on a wire rack. Store in the refrigerator. Yield: 8 servings.
Originally published as Low-Fat Pumpkin Pie in Taste of Home October/November 2003, p23

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JudithRN3 User ID: 1949591 141911
Reviewed Nov. 25, 2011

"great recipe! We enjoy pumpkin all year -in many different recipes-this was added to the favorites! We all enjoyed it- a real "keeper""

peepcat User ID: 497352 65667
Reviewed Nov. 28, 2010

"I make this recipe every Thanksgiving and Christmas! My family loves it more than regular pumpkin pie!"

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