Skinny Pumpkin Pie


by: Alida's Kitchen

Made with no crust, skim milk and pumpkin, this pie is a healthy alternative to a traditional pumpkin pie.


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serves: 8

1/4 cup brown sugar, packed

1/4 cup rolled oats

1 tablespoon light butter, softened (I use Smart Balance light, from a tub)

1/4 teaspoon cinnamon

1 can (15 ounces) pumpkin purée

1 can (12 ounces) evaporated skim milk

2 eggs

1/2 cup brown sugar

1/2 cup whole wheat pastry flour or all-purpose flour

3/4 teaspoon baking powder

1 1/2 teaspoons pumpkin pie spice

1/2 teaspoon cinnamon

Nutrition Facts
Skinny Pumpkin Pie

Servings Per Recipe: 8

Amount per Serving

Calories: 228

  • Total Fat: 5.9 g
  •     Saturated Fat: 3.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 55.2 mg
  • Sodium: 70.7 mg
  • Total Carbs: 38.7 g
  •     Dietary Fiber: 2.5 g
  •     Sugars: 21.9 g
  • Protein: 6.6 g

how is this calculated?

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1.  Preheat oven to 350 degrees. Spray 9-inch pie plate with cooking spray and set aside.

2.  Prepare Brown Sugar Topping: mix oats, brown sugar, oats and cinnamon until combined. (I have found that, while messy, using my fingers to mix the topping works best). Set aside.

3.  In a large bowl, mix pumpkin, evaporated milk, eggs and sugar until combined.

4.  In a separate bowl, whisk together the flour, baking powder and spices. Add to pumpkin mixture and gently fold until incorporated.

5.  Pour pumpkin mixture into prepared pie plate. Sprinkle Brown Sugar Topping over the top. Bake for 50-55 minutes. Cool for 15 minutes, and then move to refrigerator for at least 4 hours to overnight.

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