The Best Light Pumpkin Pie Recipe

Oct 24 2012

Nothing says fall like a slice of homemade pumpkin pie. Sink your teeth into this heart healthy version of the holiday must-have dessert.
Recipe courtesy of

Serves 8

Dietitian's Tip: 

Tis’ the season to indulge in pumpkin! The fall vegetable is low in fat and calories, but high in the vitamins A and C. Pumpkin is also high in fiber, which aids digestion and contributes to a healthy heart. Try this: Heat 1 cup canned pumpkin with a drizzle of honey and a sprinkling of cinnamon, cardamom, and nutmeg for a healthy snack. Add the mixture to one serving of instant oatmeal for a complete and filling breakfast.


1 cup ginger snaps
16 ounces canned pumpkin
1/2 cup egg whites
1/2 cup sugar
2 teaspoons pumpkin pie spice
12 ounce can evaporated skim milk


Preheat oven to 350. Grind the cookies in a food processor. Lightly spray a 9" glass pie pan with vegetable cooking spray. Pat the cookie crumbs into the pan evenly.

Mix the rest of the ingredients in a medium-sized mixing bowl. Pour into the crust and bake until knife inserted in center comes out clean, about 45 minutes.

Store in the refrigerator. Allow to cool and slice in 8 wedges.

Nutrition Information: 

Per serving: 165 calories, 2 g total fat, 1 g saturated fat, 32 g carbohydrates, 6 g protein, 2 g fiber, 170 mg sodium, 291 mg potassium, 2 mg magnesium, 138 mg calcium