With a fraction of the fat, this lighter pumpkin pie has the rich, subtle spices of the classic and a delicate, faintly sweet crust.

EatingWell Test Kitchen
Source: EatingWell Magazine, Holiday Issue 1995


Recipe Summary

1 hr 30 mins


Ingredient Checklist


Instructions Checklist
  • To make crust: Stir together flour, granulated sugar and 1/8 teaspoon salt in a bowl. Melt butter in a small saucepan over low heat. Cook, swirling the pan, until the butter is light brown, about 30 seconds. Transfer to a small bowl to cool. Stir in oil. Slowly stir the butter-oil mixture into the dry ingredients with a fork until the dough is crumbly. Gradually stir in ice water, adding just enough so that the dough will hold together. Press the dough into a flattened disk.

  • Place two sheets of plastic wrap on the work surface, overlapping them by 2 inches. Place the dough in the center and cover with 2 more overlapping sheets of plastic wrap. Roll the dough into a circle about 12 inches in diameter. Remove the top sheets and invert the dough over a 9-inch pie plate. Remove the remaining plastic wrap. Fold the edges under at the rim and crimp. Chill the pastry while you prepare the filling.

  • To make filling: Position rack in the lower third of the oven; preheat to 425 degrees F. Whisk together pumpkin, eggs, evaporated milk and vanilla in a mixing bowl. Mix brown sugar, cornstarch, cinnamon, ginger, nutmeg and 1/4 teaspoon salt in a small bowl. Rub through a sieve into pumpkin mixture and whisk until incorporated.

  • Pour the filling into the prepared crust and bake for 12 minutes. Reduce the heat to 350 degrees and bake until the filling is set and a knife inserted in the center comes out clean, 35 to 40 minutes longer. During baking, cover the edges with foil if they are browning too quickly. Cool on a rack.

Nutrition Facts

286 calories; protein 8.4g 17% DV; carbohydrates 45g 15% DV; exchange other carbs 3; dietary fiber 1.5g 6% DV; sugars 30.1g; fat 8.3g 13% DV; saturated fat 1.8g 9% DV; cholesterol 52.9mg 18% DV; vitamin a iu 5130.8IU 103% DV; vitamin c 2.1mg 3% DV; folate 61.1mcg 15% DV; calcium 223.7mg 22% DV; iron 1.8mg 10% DV; magnesium 31.9mg 11% DV; potassium 342.1mg 10% DV; sodium 208.2mg 8% DV; thiamin 0.2mg 16% DV.

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Fabulous and easy! This is great low fat recipe that actually tastes better than it's higher fat counterparts. You need to add a bit more water than recipe calls for in order to get the dough wet enough. The crust is a bit difficult and not that stretchy but tastes good and works well with the light and creamy pumpkin filling. Great with vanilla frozen yogurt and crumbled candied ginger on top. Pros: Very easy moist and satisfying Cons: None Read More