A Healthier Pumpkin Pie Recipe #CansGetYouCooking

This post may contain affiliate links. Thank you for your support! For more information, please visit our Privacy Policy.

healthier pumpkin pie recipe

Fall is my favorite time of year for two words: pumpkin spice. Lattes, muffins, truffles, donuts, and even ice cream get smothered in fall’s favorite flavor, but unfortunately most of those foods are packed with calories and little nutrition. My family has a secret recipe for a healthier pumpkin pie that is simple and delicious (and sure to impress your family and guests).

This conversation is part of an influencer campaign made possible by Cans Get You Cooking and Mom It Forward. As always, all thoughts and opinions remain my own.

Family Secret Pumpkin Pie
Cuisine: Dessert
Author: Adapted from Libby’s Famous Pumpkin Pie
Serves: 8
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1 teaspoon real maple syrup
  • 2 large eggs
  • 1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
  • 1 can (12 fl. oz.) Nestlé® Carnation® Low-fat 2% Evaporated Milk
  • 1 unbaked 9-inch Pillsbury® refrigerated pie crust
  • Whipped cream (optional)
  1. Pre-heat the oven to 425 degrees.
  2. In a mixing bowl, combine pumpkin, eggs, and syrup. In a small bowl, combine salt, ginger, cloves, cinnamon, and sugar, then slowly add the sugar and spices to the pumpkin mixture.
  3. Slowly stir in evaporated milk.
  4. Remove the pie crust directly from the refrigerator to your pie dish. Unroll and form the crust to the dish.
  5. Pour your filling into your crust, and bake for 15 minutes.
  6. Turn down the oven temperature to 350 degrees and bake an additional 40 to 50 minutes.
  7. Cool for 2 hours and top with whipped cream as desired!

The best part about our family’s pie is that each of us make it differently. It’s all about your spice blend, which no, you may not buy the pre-mixed stuff on this one. Making your own pumpkin spice combination is totally simple, and you’ll be able to tailor to your own palette. I like a blend easy on ginger and heavier on clove. My mom doubles the ginger and clove, but reduces cinnamon; while my grandpa balances clove and ginger, but uses double cinnamon.

Pumpkin Pie Ingredients

Tip: Use the back of your finger to shape the crust to the dish without fingernail dents, and then fold down creases before adding the filling.

Pie crust detail

Pumpkin pie is truly the dessert for diets. Using the recipe above, a serving is less than 230 calories a slice! Plus, protein is packed in at about 6 grams a serving, and the vitamin A from a slice is over 100% of your daily recommended value. If you need to cut down even more, using non-fat evaporated milk, three egg whites instead of whole eggs, and reducing your sugar to less than 1/4 cup will make for a skinny pie that still tastes great (the fat in the eggs and evaporated milk give the pie a more firm consistency, so don’t be surprised if your pie can’t stand up as well without the them). Just don’t cut corners on the crust. It may seem silly, but the Pillsbury brand crust is the secret weapon that everyone always compliments and totally worth the calories.

Cantry 1-3

A well-stocked “Cantry” helps you save time and get a healthy, flavorful and home-cooked meal on the table, more often. It’s homemade made easy. Get more inspiration on how “Cans Get You Cooking” on Facebook, Pinterest and Youtube.

This conversation is part of an influencer campaign made possible by Cans Get You Cooking and Mom It Forward. As always, all thoughts and opinions remain my own.

26 thoughts on “A Healthier Pumpkin Pie Recipe #CansGetYouCooking”

  1. We try to alter many of our favorite dishes these days to make them a little more waist line friendly. I also love fall flavors!!


Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.