The Best Light Pumpkin Pie
Delightfully creamy and bursting with fall flavors, *The Best Light Pumpkin Pie* offers a guilt-free twist on a holiday classic! This recipe is made with canned pumpkin puree, a blend of warm spices like cinnamon and nutmeg, and a hint of pure vanilla extract for a perfectly balanced flavor. Using unsweetened almond milk and egg whites keeps the pie lighter while ensuring a silky smooth filling. Baked in a crisp, golden 9-inch pie crust, this dessert is the perfect combination of indulgence and moderation. Ready in just over an hour, this pumpkin pie makes an ideal addition to any festive spread and pairs wonderfully with a dollop of light whipped cream. Enjoy a slice of autumn goodness without the heaviness—perfect for savoring or sharing!
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Recipe Information
Ingredients
- 1.5 cups canned pumpkin puree
- 2 pieces large eggs
- 1 piece egg whites
- 0.5 cup light brown sugar
- 2 tablespoons granulated sugar
- 0.75 cup unsweetened almond milk
- 1 teaspoon pure vanilla extract
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon ground ginger
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 0.25 teaspoon salt
- 1 9-inch crust refrigerated or frozen unbaked pie crust
Instructions
Preheat your oven to 425°F (220°C). Place the baking rack in the center of the oven.
Roll out your pie crust (if needed) and fit it into a 9-inch pie dish. Flute or crimp the edges as desired, then place the dish in the refrigerator to keep cold while you prepare the filling.
In a large mixing bowl, whisk together the canned pumpkin puree, eggs, and egg white until smooth.
Add the light brown sugar and granulated sugar. Mix until fully combined and no lumps remain.
Add the unsweetened almond milk and vanilla extract, and stir until smooth.
Sprinkle in the ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt. Whisk until all the spices are evenly incorporated into the mixture.
Pour the prepared pumpkin filling into the chilled pie crust, smoothing the top with a spatula if necessary.
Bake the pie at 425°F (220°C) for 15 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 35 minutes, or until the edges are set and the center is only slightly jiggly.
Remove the pie from the oven and let it cool at room temperature for at least 2 hours. This allows the filling to set completely.
Slice into 8 pieces and serve as-is or topped with a dollop of light whipped cream. Store leftovers in the refrigerator for up to 4 days.
Nutrition Facts
Calories |
1896 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.9 g | 110% | |
| Saturated Fat | 22.7 g | 114% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 379 mg | 126% | |
| Sodium | 1882 mg | 82% | |
| Total Carbohydrate | 267.7 g | 97% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 142.0 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 597 mg | 46% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1245 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
