Light Pumpkin Pie
Light pumpkin pie offers a creamy, spiced pumpkin flavor with a touch of sweetness, perfect for fall gatherings or a lighter dessert option for pumpkin lovers.
Ingredients
Instructions
- In a large bowl, add skimmed evaporated milk, sugar, brown sugar, and liquid artificial sweetener. Beat until well combined.
- Add eggs and spices, then mix thoroughly.
- Add flour and cooked pumpkin, mixing until smooth.
- Pour the mixture into prepared pie crusts.
- Bake at 350°F (175°C) for 40 minutes or until set.
- Allow to cool slightly before serving.
Tips & Substitutions
For a lighter version, you can substitute the sugar with a combination of liquid artificial sweetener and artificial brown sugar. Be sure to use fresh cooked pumpkin for the best flavor, or canned pumpkin puree if needed. If you want a gluten-free option, you can replace the flour with a gluten-free baking blend. Ensure all ingredients are at room temperature for better mixing.
Serving Suggestions
Serve this light pumpkin pie with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent touch. It pairs beautifully with Carolyn'S Salad for a delightful fall meal. Consider adding a sprinkle of cinnamon on top before serving for extra flavor. Enjoy it as a cozy dessert after a hearty meal or during holiday gatherings.
Storage & Reheating
Store any leftover pumpkin pie in the refrigerator, covered with plastic wrap or in an airtight container. It will keep well for about 3-4 days. To reheat, place individual slices in the microwave for about 30-40 seconds, or warm the whole pie in a preheated oven at 350°F (175°C) for about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Light Pumpkin Pie contains roughly 486 calories, with 5g protein, 74g carbohydrates, and 5g fat. It is an excellent source of vitamin A (107% of the Daily Value), vitamin C (45% of the Daily Value), and dietary fiber (33% of the Daily Value), and a good source of potassium and calcium. It also contributes 9g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can absolutely use fresh pumpkin! Just make sure to cook and puree it until smooth. Fresh pumpkin can provide a richer flavor compared to canned, so it's a great option for this recipe.
How do I know when the pie is done baking?
The pie is done when the edges are set and the center has a slight jiggle. It will continue to firm up as it cools. If the top starts to brown too much, you can cover it lightly with aluminum foil.
Can this recipe be made ahead of time?
Absolutely! You can make the pie a day in advance. Just bake it, allow it to cool, and then store it in the refrigerator. This allows the flavors to meld and can actually improve the taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).