Healthy Recipe: Light Pumpkin Pie

Healthy Recipe: Light Pumpkin Pie

Don’t let Thanksgiving, one of the biggest holidays of the year, scare you. Even if you’re not sure what to prepare, or eat don’t worry.  Planning is not always easy, but it pays off at the end of the day.  A bit of holiday indulging is okay, but you don’t want to overdo it. Not surprisingly, Americans average about a one pound weight gain between Thanksgiving and New Year’s Day. Most will not lose the weight, adding up to excess pounds, year after year.  So to help you out we found this healthy decadent dessert recipe at for you to help aid your desires and health goals.  If you haven’t already please sign up for our Grapefruit Diet free to download and stay on track this whole holiday season.

Healthy Recipe: Light Pumpkin Pie

Prep Time: 35 minutes

Cook Time: 1 hour, 45 minutes

Serving Size: 1 Slice


  • Oil Pastry
  • 1.5 cups all-purpose flour
  • ¼ teaspoon salt
  • cup cooking oil
  • 3 tablespoons fat-free milk
  • Pumpkin Filling
  • 1 (15 ounce) can pumpkin
  • 1 cup sugar or sugar substitute equivalent to 1 cup sugar
  • 2 tablespoons honey
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ½ cup refrigerated or frozen egg product, thawed, or 2 eggs, slightly beaten
  • 1 teaspoon vanilla
  • ¾ cup evaporated fat-free milk
  • Frozen light whipped dessert topping, thawed (optional)


  • To prepare pastry: Stir together flour and salt in a medium bowl. Add oil and milk all at once to the flour mixture. Stir lightly with a fork. Form into a ball. Preheat oven to 450°F. On a well-floured surface, use your hands to slightly flatten the dough; roll from center to edge into a circle about 12 inches in diameter. To transfer the pastry, wrap it around the rolling pin. Unroll the pastry into a 9-inch pie plate. Ease the pastry into the pie plate, being careful not to stretch. Trim the pastry to ½ inch beyond the edge of the pie plate. Fold under the extra pastry; flute or crimp edge as desired. Do not prick. Line the pastry with a double thickness of heavy foil. Bake for 8 minutes. Remove the foil. Bake for 5 minutes more. Cool on a wire rack while preparing the filling. Reduce oven temperature to 375°F. To prepare filling: Combine pumpkin, sugar, honey, cinnamon, ginger and nutmeg in a medium bowl. Add egg and vanilla. Beat lightly with a fork just until combined. Gradually stir in evaporated milk. Pour the filling into the baked pastry shell. To prevent overbrowning, cover the edge of the pie with foil. Bake until the filling appears set, 40 to 45 minutes (the edges of the filling may crack slightly). Cool completely on a wire rack. Cover and refrigerate within 2 hours. If desired, serve with dessert topping.
  • Tips: If using a sugar substitute, we recommend Splenda® Granular or Sweet 'N Low® bulk or packets. Be sure to use package directions to determine product amount equivalent to ? cup sugar. Nutrition Facts per serving with sugar substitute: 171 cal., 8 g total fat (1 g sat. fat), 1 mg chol., 108 mg sodium, 22 g carbo., 2 g fiber, 5 g pro.

Leave a Reply

Your email address will not be published.