Pumpkin Pie (Lighter Than Libby'S)
A classic pumpkin pie with warm spices, smooth filling, and flaky crust, perfect for holiday gatherings and cozy desserts enjoyed by all ages.
Ingredients
Instructions
- Unfold pie crust, cut away and save outer 1/2 inch.
- Roll crust between wax paper, fit in pan; hold pan up to the light to be sure there are no holes.
- Patch holes with saved crust, if necessary; just pat a little strip on hole.
- Crimp edge.
- Put saved crust in freezer bag.
- Preheat oven to 425°F.
- Mix sugar and spices in small bowl and set aside.
- Beat eggs; stir in pumpkin and sugar-spice mixture.
- Gradually add milk.
- Pour filling into the pie shell.
- Bake at 425°F for 15 minutes.
- Reduce oven temperature to 350°F and bake for 30-40 minutes or until a knife inserted near the center comes out clean.
- Cool on wire rack; serve immediately or refrigerate.
Tips & Substitutions
For a lighter pie, consider reducing the sugar to 1/2 cup or using a sugar substitute. You can also swap out the evaporated milk for a lower-fat version or use almond milk for a dairy-free option. Make sure to roll the crust evenly to avoid uneven baking. If you prefer a spicier kick, add a pinch of nutmeg or allspice to the spice mix.
Serving Suggestions
Serve this lighter pumpkin pie with a dollop of whipped cream or a scoop of vanilla ice cream for added richness. It pairs beautifully with a warm cup of spiced chai or coffee. For an interesting twist, try serving it alongside a slice of Meat Loaf Burgers for a cozy autumn meal or as part of a Thanksgiving spread.
Storage & Reheating
Store leftover pumpkin pie in the refrigerator, covered with plastic wrap or in an airtight container. It will keep well for up to 3-4 days. To reheat, place slices in the microwave for about 15-20 seconds or warm in a preheated oven at 350°F until heated through, about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Pie (Lighter Than Libby'S) contains roughly 168 calories, with 3g protein, 29g carbohydrates, and 5g fat. It is a good source of vitamin C (13% of the Daily Value) and iron (11% of the Daily Value). Note that it is relatively high in sodium, at 1007mg per serving (44% of the Daily Value).
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 make the pie crust from scratch?
Absolutely! A homemade pie crust can elevate your pumpkin pie. Use a simple mixture of flour, butter, and water, or try a whole wheat version for added flavor. Just ensure to pre-bake if your recipe calls for it, as this will help maintain a crisp crust.
Is it possible to make this pie vegan?
Yes, you can make a vegan pumpkin pie by replacing eggs with flaxseed meal or chia seeds mixed with water as a binding agent. Use a non-dairy milk and a vegan pie crust, and you’ll have a delicious vegan version of this classic dessert.
What can I do if my filling is too runny?
If your filling turns out runny, it may need more time in the oven. Continue baking until the center is set, or you can mix in a bit of cornstarch or flour to thicken it up before baking. Make sure to stir well to evenly distribute the thickener.
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).