• Prep Time: 10 mins
  • Cooking Time: 45 mins
  • Serves: 8

Lightened-Up Pumpkin Pie

  • Recipe Submitted by on

 Ingredients List

  • 1 (9-inch) frozen, reduced-fat pie crust, thawed
  • 1 can (15 ounces) pumpkin puree (NOT pumpkin pie filling)
  • 2 large eggs
  • 1 cup low-fat evaporated milk
  • 1/2- cup honey
  • 1 tablespoon cornstarch
  • 1/8 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • light whipped cream and sprinkle of nutmeg , for garnish


Preheat oven to 350F.
Set pie crust in a 9-inch pie plate and set aside.
In your mixer's bowl, combine pumpkin puree, eggs, evaporated milk, honey, cornstarch, salt and spices.
Set your mixer on medium-low speed and beat until well combined and thoroughly smooth.
Pour the pumpkin mixture into the previously prepared pie crust.
Place the pie plate on a baking sheet.
Bake pie for 45 to 55 minutes, or until a knife inserted in the center comes out clean.*
Remove from oven and cool on wire rack for 2 hours, or until completely cooled.
Garnish with light whipped cream and sprinkle of nutmeg.
Serve immediately or refrigerate.

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