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Pumpkin Pie Recipe - Healthy Cooking Demo

Nutrition Facts

Yield: 8 Servings
    • Calories: 280
    • Fat: 14g
    • Saturated Fat: 6g
    • Cholesterol: 14mg
    • Sodium: 332mg
    • Carbohydrates: 32g
    • Fiber: 2g
    • Protein: 7g
* Nutritional information is based on ingredients listed and serving size; any additions or substitutions to ingredients may alter the recipe's nutritional content

Pumpkin Pie Recipe

Heart Healthy Recipe Diabetes Recipe
The secret to this light pumpkin pie recipe involves egg whites, skim milk and reduced fat cream cheese. Spice it up with cinnamon and nutmeg for a homemade taste that has fewer carbs and cholesterol.

Ingredients

    • 8 oz reduced-fat cream cheese, softened
    • 2 cups canned pumpkin, no salt added
    • 2/3 cup sugar
    • 6 egg whites
    • 3/4 cup skim milk
    • 1/4 cup trans fat free margarine, melted
    • 1 tsp vanilla extract
    • 1/2 tsp ground cinnamon
    • 1/4 tsp ground ginger
    • 1 pre-made pie crust

Preparation

    • Preheat the oven to 425˚.
    • In a large mixing bowl, mix ingredients for filling with a hand mixer.
    • Pour filling into crust and bake for 15 minutes. Reduce temperature to 350˚ and bake for another 40 to 50 minutes (a knife stuck into the center should come out dry). Place pie on a wire rack and cool to room temperature. Cut into 8 slices.

Review Date: February 26, 2013
Reviewed By: Christina D. Wright, RD, LDN, Nutrition Editor, Baldwin Publishing.
Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing. Contact Editor
This page created February 1, 2010 and last modified September 23, 2010
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