Healthy Pumpkin Pie (Slimmed-Down but Still Delicious!)

Thanksgiving might be my favorite holiday of the year.

Food, family, time off work – it doesn’t get much better than that! The husband and I always spend Thanksgiving with our family and extended family friends — we actually do it potluck style which ends up being really fun.

And since it’s a potluck, with tons of people, the desserts are endless!

And of course, Thanksgiving wouldn’t be complete without Pumpkin Pie. Desserts during the holidays are totally a weakness of mine – and it’s always hard to keep from devouring a whole slice of pie (or more than one slice!)

Most pumpkin pies clock in at over 300 calories a slice, and that’s assuming the pie is cut into 12 pieces (the calorie count goes way up if you have an 8-slice pie!)

Which is why, when Women’s Health asked me to develop a slimmed-down version, I couldn’t wait to experiment in my kitchen and see if I could do it.

Did I succeed?

Yes!!

This pie was delicious, and ended up being only 150 calories for a 12 slice pie. (If you cut it into 8 slices, it’s still only 210 calories per slice). So this Thanksgiving, you can have your pie and eat it too!

The Ingredients

For the pie:

• 3/4 cup dark brown sugar, packed
• 1 large egg
• 2 large egg whites
• 1 (12-ounce) can evaporated skim milk
• 1/4 tsp finely grated orange zest
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1/4 tsp freshly grated nutmeg
• 1/4 tsp salt
• 1 (15-ounce) can pumpkin puree
• 1 frozen pie crust, thawed to room temperature

For the topping:

• 1/4 cup whipping cream

The Directions

Step 1: Position oven rack to lowest position. Preheat oven to 425° F.

Step 2: Combine all ingredients except pumpkin in a large bowl, stirring with a whisk. Add pumpkin, and continue stirring until smooth.

Step 3: To prepare crust, dust a large cutting board or flat surface with flour. Roll out a room-temperature pie crust sheet until it spreads to a little less than 12 1/2 inches in diameter. Place into a 9-inch pie dish, cutting off excess dough that hangs over side (this will get rid of about 20 percent of the dough, saving you a ton of calories!).

Step 4: Pour pumpkin mixture into the crust.

Step 5: 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).

Print Healthy Pumpkin Pie

Prep Time: 20 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 20 minutes

Yield: 12 servings

Serving Size: 1 slice of pie

Calories per serving: 150

Fat per serving: 4g

Nutritional Info Per Serving (if you cut your pie into 12 slices): 150 Calories, 4g Fat (1.2g saturated), 30.6g Carbs, 24.8g Sugar, 178.6mg Sodium, 1.8g Fiber, 4.3g Protein

Nutritional Info Per Serving (if you cut your pie into 8 slices): 210 Calories, 6g Fat (1.9g saturated), 45.9g Carbs, 37g Sugar, 267.9mg Sodium, 2.7g Fiber, 6.4g Protein

Ingredients

For the pie
• 3/4 cup dark brown sugar, packed
• 1 large egg
• 2 large egg whites
• 1 (12-ounce) can evaporated skim milk
• 1/4 tsp finely grated orange zest
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1/4 tsp freshly grated nutmeg
• 1/4 tsp salt
• 1 (15-ounce) can pumpkin puree
• 1 frozen pie crust, thawed to room temperature
For the topping
• 1/4 cup whipping cream

Directions

1. Position oven rack to lowest position. Preheat oven to 425° F.
2. Combine all ingredients except pumpkin in a large bowl, stirring with a whisk. Add pumpkin, and continue stirring until smooth.
3. To prepare crust, dust a large cutting board or flat surface with flour. Roll out a room-temperature pie crust sheet until it spreads to a little less than 12 1/2 inches in diameter. Place into a 9-inch pie dish, cutting off excess dough that hangs over side (this will get rid of about 20 percent of the dough, saving you a ton of calories!).
4. Pour pumpkin mixture into the crust.
5. 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).

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Anjali Shah