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Skinny Pumpkin Pie by

Source: Skinnytaste

Tags: Pumpkin, Pie


15 oz canned pumpkin
2 tbsp light butter, softened
3/4 cup light brown sugar, unpacked
1/2 cup fat free milk
1 large egg
2 large egg whites
1/4 tsp ground nutmeg
1/2 tsp ground cinnamon
1 tsp vanilla extract
1 frozen pie crust sheet


Preheat oven to 350F.

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. Place into a 9-inch pie dish, cutting off excess dough. If you prefer to skip this step and use all the dough, increase points+ to 6 per slice.

Place pumpkin in a large bowl. Add light butter, and mix well. Using an electric mixer, mix in brown sugar, milk, eggs, egg whites, cinnamon, nutmeg and vanilla. Beat on medium speed until mixture is smooth. Pour filling into unbaked pie crust.

Bake 60 minutes, or until knife inserted in center comes out clean.

Servings: 1

Serving Size: 8

Nutrition Information (per serving):
Calories 172
Fat 6 g
Sodium 143 mg
Carbohydrates 31
Fiber 2 g
Sugars 21 g
Protein 4 g

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