Canned evaporated milk--not to be confused with sweetened condensed milk--is a standard ingredient in many pumpkin pie recipes. Making the simple switch from evaporated whole milk to evaporated skim milk lowers the saturated fat in your pie, while maintaining its rich texture.

EatingWell Test Kitchen
Source: EatingWell Magazine, November 1997


Recipe Summary

3 hrs
Nutrition Profile:


Ingredient Checklist


Instructions Checklist
  • Prepare Essential EatingWell Pie Pastry; refrigerate as directed.

  • Position rack in lower third of oven; preheat to 425 degrees F. Coat a 9-inch pie pan with cooking spray.

  • Whisk sugar, cinnamon, nutmeg and salt in a large bowl. Add eggs and egg whites; whisk until well blended. Add pumpkin, whisking until smooth. Whisk in milk and vanilla.

  • Roll out the dough on a lightly floured surface into an 11-inch circle. Drape the dough over the rolling pin and fit it into the prepared pie pan. Trim the pastry, fold the edges under and flute. Place the pie pan on a baking sheet. Pour the filling into the crust.

  • Bake the pie for 10 minutes. Cover the edges with strips of foil to prevent overbrowning.

  • Reduce oven temperature to 325 degrees ; bake until the center barely jiggles when the pan is tapped, 55 to 60 minutes more. Transfer to a wire rack and let cool.

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Nutrition Facts

377 calories; protein 10g; carbohydrates 59.4g; dietary fiber 3.5g; sugars 34.6g; fat 11.6g; saturated fat 5.3g; cholesterol 93.8mg; vitamin a iu 8717IU; vitamin c 2.9mg; folate 19.9mcg; calcium 125.8mg; iron 1.7mg; magnesium 25mg; potassium 284.5mg; sodium 247.2mg; thiamin 0.1mg.

Reviews (3)

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5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
Delicious! I used pre-made crust - ready to roll just to save some time... The filling I followed exactly and it turned out beautifully. It turned out a lovely creamy texture and not really dense like some pumpkin pies can be. The spices were lovely as they were. We all really enjoyed it for our Thanksgiving dinner. Next time I will try the rum recipe.;) Pros: Easy Cons: None Read More
Rating: 1 stars
Not a good pumpkin flavor We have some very disappointed pumpkin fans right now post-Thanksgiving dinner. This doesn't have a smooth texture nor does it taste at all like pumpkin. Will stay far away from this recipe in future. Pros: Healthier than the standard Libby's recipe? Cons: Just does not have a pumpkin flavor texture not pleasing Read More
Rating: 5 stars
We do not use refined sugar in our home so I am always looking for a good base recipe that I can tweek. This one turned out pretty good! Instead of sugar I used 1/4 cup of Organic Agave Nectar & 1 1/2 tsp's of liquid Stevia (I like the NOW brand). Instead of the egg whites I just used 2 more whole eggs. I added 1/2 tsp of Pumpkin Pie Spice along with the other spices (we like spices). Also mixed in 1/2 cup of diced walnuts & then sprinkled some extra on top before putting in the oven. (Used a different pie crust recipe). Read More
Rating: 5 stars
Who wouldn't LOVE this? It's excellent! Read More
Rating: 5 stars
This is DELICIOUS!!!! I made This is DELICIOUS!!!! I made the filling as per the recipe provided however I cheated on the crust by using the premade pie shells ( like Tenderflake). Read More