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Light Sweet Potato Pie

Total Time

Prep: 1 hour 20 min. Bake: 45 min. + cooling


8 servings

Take a bite of this classic Southern dessert and you'll never guess it's been lightened up. The pleasing pie gets great fall flavor from a hint of pumpkin spice. —Test Kitchen


  • 2 pounds sweet potatoes (about 3 medium)
  • 3/4 cup packed brown sugar
  • 1/4 cup all-purpose flour
  • 2 teaspoon grated orange zest
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1 cup fat-free milk
  • 1/2 cup egg substitute
  • 1 unbaked pastry shell (9 inches)
  • 1/2 cup reduced-fat whipped topping


  1. Bake sweet potatoes at 350° for 1 hour or until very soft. Cool slightly. Cut potatoes in half; scoop out the pulp and discard shells. Place pulp in a food processor or blender; cover and process until smooth.
  2. In a large bowl, combine the pulp, brown sugar, flour, orange zest, pumpkin pie spice, vanilla and salt. Stir in milk and egg substitute until well blended. Pour into pastry shell.
  3. Bake at 375° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack for 2 hours. Garnish with whipped topping. Refrigerate leftovers.

Nutrition Facts

1 piece: 0g sugar total.

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