Skinny Pumpkin Pie

Ingredients
- 15 oz canned pumpkin
- 2 tbsp whipped butter (softened)
- 3/4 cup light brown sugar (unpacked)
- 1/2 cup fat free milk
- 1 large egg
- 2 large egg whites
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tsp vanilla extract
- 1 frozen pie crust sheet (Pillsbury (thawed to room temperature)*)
Instructions
- 1
Preheat oven to 350°F.
- 2
Lightly dust a large cutting board or flat surface with flour. Roll out a room temperature pie crust sheet, so that it becomes thin enough to cut off about 30%, so that your final crust is 5 oz.
- 3
Place into a 9-inch pie dish, cutting off excess dough.
- 4
Place pumpkin puree in a large bowl. Add butter, and mix well.
- 5
Using an electric mixer, mix in brown sugar, milk, eggs, egg whites, pumpkin pie spice, cinnamon, nutmeg and vanilla. Beat on medium speed until mixture is smooth.
- 6
Pour filling into unbaked pie crust. Bake about 70 to 75 minutes, or until knife inserted in center comes out clean.
70 min - 7
Cut into 10 slices and serve with whipped coconut cream or whipped cream if desired.
Nutrition
Per serving (based on 10 servings)




