November 15, 2012

Classic Pumpkin Pie

My six month old and I were on the road this morning, and now I am busy hanging out with my awesome family, which means this post will likely be very brief. All that matters is the food anyway, right? 

I love custard-y type pies. I also love pumpkin. This is why I eat pumpkin pie on Thanksgiving Day (and lots of other nameless un-holiday related days during the year).

This recipe which I found online at Cooking Light Magazine is made lighter by using egg whites (instead of whole eggs) and low-fat evaporated milk. Pumpkin is also a super food, nbd. We like to top our pumpkin pie slices with Cool Whip Free that has been flavored with almond extract and pumpkin pie spice. 
Classic Pumpkin Pie

Next week instead of posting a happy and healthy recipe, I am going to do a special post for Thanksgiving Day. It will be up early early early in the morning next Thursday--- for all of you early risers and Turkey bakers.

I can tell you one thing for sure, I will be eating this pie on Thanksgiving Day. It does not taste "diet" or "light" aka like "cardboard". It tastes exactly like the full fat version. No soul will ever know you were trying to feed them healthier food on the day of over-eating.
Classic Pumpkin Pie

Classic Pumpkin Pie


  • 3/4 cup brown sugar
  • 1 3/4 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 1 (12 ounce) can low-fat evaporated milk
  • 2 large egg whites
  • 1 large egg
  • 1 (15 ounce) can unsweetened pumpkin
Pie Crust:
  • 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
  • 1 (8 ounce) container Cool Whip Free
  • 1 teaspoon almond extract
  • 1/4 teaspoon pumpkin pie spice
Cooking Directions
  1. Position oven rack to lowest position.
  2. Preheat oven to 425°.
  3. To prepare filling, combine first 6 ingredients in a large bowl, stirring with a whisk. Add pumpkin, and stir with a whisk until smooth.
  4. To prepare crust, roll dough into an 11-inch circle; fit into a 9-inch pie plate coated with cooking spray. Fold edges under and flute.
  5. Pour pumpkin mixture into the crust. Place pie plate on a baking sheet. Place baking sheet on lowest oven rack. Bake at 425° for 10 minutes. Reduce oven temperature to 350° (do not remove pie from oven); bake an additional 50 minutes or until almost set. Cool completely on wire rack.
  6. To prepare topping stir almond extract and pumpkin pie spice into cool whip until combined (do not over mix). This topping is best when made one day ahead of time. This allows all of the flavors to meet and greet and do all sorts of other wonderful things.
Recipe by Cooking Light
5 out of 5 stars
Yield: 12 slices (a larger slice was pictured in this post)
Calories per serving: 222
Fat per serving: 7 grams

Have a happy and healthy Thursday! 

Print Friendly and PDF

Have you liked me on Facebook? At 200 fans, The Taste Tester will be having a giveaway! Feel free to connect with me on Pinterest and Twitter as well :)

No comments:

Post a Comment

Speak your mind! I'd love to answer any questions you might have.