pumpkin pie2


No holiday would be complete without a slice of homemade pumpkin pie! This lighter version is just as decadent as you want it to be, with less fat and calories.
Prep Time 15 minutes
Cook Time 1 hour
Chill Time 40 minutes
Total Time 1 hour 15 minutes
Servings 8 servings
Calories 168 kcal


For the crust:

  • 4 oz reduced-fat cinnamon graham crackers
  • 2 tbsp light butter (melted)
  • 1 tsp water
  • 1/4 tsp salt

For the pie filling:

  • 1 1/4 cup canned pumpkin
  • 2 large egg whites
  • 1 large egg
  • 2 tsp pumpkin pie spice
  • 1/2 cup dark brown sugar
  • 1/4 tsp table salt
  • 1/2 cup fat-free evaporated milk


  1. Preheat oven to 350 degrees.
  2. In a food processor, process graham crackers into fine crumbs.
  3. In a small bowl, combine the crumbs, the melted butter, salt, and water, and mix with hands.
  4. Then transfer to an un-greased 9” pie pan, and distribute crust mixture evenly, pressing it against the pan with your hands.
  5. Put in the fridge and chill for 40 minutes.
  6. Then, bake about 8-10 minutes, or until the pie crust starts to turn that yummy golden brown.
  7. In a large bowl, whip egg whites into a soft peak, using an electric mixer.
  8. Fold in remaining ingredients. Beat the mixture until smooth, creamy and lump free, and pour into your pie shell.
  9. Bake for about 45-50 minutes, or until a knife inserted in the center comes out clean.
  10. Let cool for 5-10 minutes. Cut into 8 even slices and top with a nice dollop of the Fat Free Whipped Cream*


Recipe Notes

Entire recipe makes 8 servings

Serving size is 1 slice

Each serving = 7 Points*

*based only on ingredients with an SP Freestyle value

Nutrition Facts
Amount Per Serving
Calories 168 Calories from Fat 59
% Daily Value*
Total Fat 6.5g 10%
Saturated Fat 3.1g 16%
Cholesterol 35mg 12%
Sodium 279mg 12%
Potassium 194mg 6%
Total Carbohydrates 25g 8%
Dietary Fiber 1.6g 6%
Sugars 15.4g
Protein 4.2g 8%
Calcium 5%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.