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Healthified Pumpkin Pie

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53% less fat • 80% less sat fat • 24% fewer calories than the original recipe. Not an ounce of deliciousness was sacrificed in this healthified classic Thanksgiving dessert. The real secret’s in the crust.

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( 33 Ratings)

33 Ratings

5 Stars 42%

4 Stars 21%

3 Stars 18%

2 Stars 15%

1 Stars 3%

Member Reviews ( 12 )
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The Quick Take & Nutrition Info

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The Quick Take: Healthified

  • Calories Reduced By 80
  • Fat Reduced By 8g
  • Sodium Reduced By 170mg
See What Makes It Healthified »

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Nutrition Information:

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
250
(
Calories from Fat
70),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
1g,
1%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
190mg
190%;
Total Carbohydrate
38g
38%
(Dietary Fiber
2g
2%
  Sugars
20g
20%
),
Protein
7g
7%
;
% Daily Value*:
Vitamin A
170%;
Vitamin C
2%;
Calcium
15%;
Iron
10%;
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
  • Prep Time 25 min
  • Total Time 2 hr 25 min
  • Servings 8

Ingredients

Pastry

1 1/4
cups Gold Medal® all-purpose flour
1
teaspoon sugar
1/4
teaspoon salt
1/4
cup vegetable oil
3
to 4 tablespoons fat-free (skim) milk

Filling

3
egg whites or 1/2 cup fat-free egg product
1/2
cup sugar
1 1/2
teaspoons pumpkin pie spice
1/8
teaspoon salt
1
can (15 oz) pumpkin (not pumpkin pie mix)
1
can (12 oz) evaporated fat-free milk
1/2
teaspoon vanilla

Directions

  • 1 Heat oven to 425°F. In medium bowl, mix flour, 1 teaspoon sugar, 1/4 teaspoon salt and the oil with fork until well mixed. Stir in milk, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl. Shape pastry into a ball, using your hands. Press pastry in bottom and up side of 9-inch glass pie plate; flute as desired or press pastry to top edge of pie plate with fingers or fork.
  • 2 In medium bowl, beat egg whites slightly with wire whisk or egg beater. Beat in remaining filling ingredients. Pour filling into pastry-lined pie plate; carefully place on oven rack. Bake 15 minutes.
  • 3 Reduce oven temperature to 350°F. Cover edge of pie crust with 2- to 3-inch strip of foil to prevent excessive browning. Bake about 45 minutes longer or until knife inserted in center comes out clean. Cool on cooling rack at least 1 hour before serving. After cooling, pie can remain at room temperature up to an additional 5 hours, then should be covered and refrigerated.

The Original vs. Healthified

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Live Better America lets you enjoy your favorite dishes without worry or guilt. Our nutritionists switch ingredients, reduce amounts and use other kitchen tricks to turn the original recipes into Healthified recipes that are good and good for you.

Before After
1/2 teaspoon salt 1 teaspoon sugar
1/3 cup plus 1 tablespoon shortening 1/4 teaspoon salt
3 to 4 tablespoons cold water 1/4 cup vegetable oil
2 eggs 3 to 4 tablespoons fat-free (skim) milk
3/4 cup sugar 3 egg whites or 1/2 cup fat-free egg product
1/2 teaspoon salt 1/2 cup sugar
1 can (12 oz) evaporated whole milk 1/8 teaspoon salt
1 can (12 oz) evaporated fat-free milk
1/2 teaspoon vanilla
Nutritional Highlights
Calories
 
 
330 (before)
250 (after)
Sodium
 
 
360 mg (before)
190 mg (after)
Total Fat
 
 
15 g (before)
7 g (after)

Did You Know?

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Expert Tips

We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.

The sugar and milk used in the pastry contribute to the browning and tenderness of the baked crust. In the filling, vanilla enhances the flavor, adding a little sweetness to compensate for the reduction in sugar from the original version.

Reviews

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1 - 3 of 12 Reviews View All
Posted 11/13/2012 10:23:30 PM REPORT ABUSE righthandkitten said:
Rating:
I made this tonight. Made some substitutions: I used coconut oil instead of veggie oil - healthy fats and all. I used regular evaporated milk because I couldnt find the nonfat evaporated. Although I am not a die-hard fan for splenda, I used splenda for the recipe. The nutrition info came out 130 calories, 6 g of fat, 3 g sugar, 4.4 g of protein. I may need to find a way to bump up the fiber - but this was a good recipe overall. Definately a good place to jump off of.
Posted 10/15/2012 1:45:02 PM REPORT ABUSE JudithNYC said:
Rating:
I don't understand why some people are saying substituting Splenda for the sugar makes it a 20 calorie per serving pie. Just the flour and oil alone make the recipe 131 calories per serving. With the other ingredients I think it's closer to 200 calories.
Posted 12/9/2011 5:18:57 PM REPORT ABUSE pattiok said:
Rating:
This was one of the easiest pies I have made in a long time. I cheated, I used an already made Pillsbury Pie Crust. This pie turned out so nice and light and almost fluffy like. Definetly a keeper. Yummy.....
1 - 3 of 12 Reviews View All
We calculated the nutrition of this recipe at the time it was created on 07/24/2012. NOTE: We do not include optional ingredients in our calculations.

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