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Light Sweet Potato Pie

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
  • Total Time
    Prep: 1 hour 20 min. Bake: 45 min. + cooling
  • Makes
    8 servings


  • 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


  • 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.
  • 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.
  • 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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