Skinny Pumpkin Pie

3002 shares 462



1808

732



A Thanksgiving dessert table is never complete without the pumpkin pie. This recipe is quick and easy, made with refrigerated pie crust rolled out thinner, to lighten it up.



Pumpkin Pie

That’s right, pumpkin pie is made with pretty healthy ingredients. It’s the sugar and pie crust where all the calories are, so I simply use less sugar as I find most recipes to be too sweet anyway, and roll the crust out thinner.

Isn’t that genius?!! I thought it was, although I can’t take full credit; someone left a comment on my sweet potato pie, brilliant!! Since I had all the extra dough, I cut out some leaves, pumpkins and letters with a cookie cutter to make it pretty. Of course, this will increase the calories if you do so. I calculated the pie crust based on Pillsbury, using just under 5 oz dough.

To make the pumpkin filling, I prefer to make the pumpkin puree from scratch although canned will do just fine. I roast the pumpkin the night before, then pureed it in a food processor.

For the letters and leaves, I used Wilton’s Harvest Mini Metal Cookie Cutters and these metal letters (affil links) to make the word PIE. Brushed it with a little egg white wash that I mixed with a drop of water, then baked 350°F until golden 12 to 15 minutes on a baking sheet.

How To Make Easy Pumpkin Pie

More Pumpkin Recipes