A Healthier Pumpkin Pie Recipe #CansGetYouCooking

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
Ingredients
  • 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)
Instructions
  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!!

    Reply
  2. That pumpkin pie looks delish.. You have made me want to go out in my kitchen and make one now. The problem is, I am the only one who eats it and would have to eat it all…

    Reply
  3. It seems people will not give up dessert. Therefore it is a good idea to find healthy alternatives to favorite desserts.

    Reply
  4. Any time you can make a pie a bit healthier, I think it’s worth a try! Will pin this for future pie baking occasions :)

    Reply
  5. I LOVE pumpkin pie but everyone else in my house HATES it. I think I’ll make this and take it to Sunday School so I’ll be able to eat a slice or two :)

    Reply
  6. Thanks for the tips on preparing the pie crust. I always end up with some rather odd locking crust edges.

    Reply
  7. Oh, yum! I love pumpkin pie. A healthier version is even better! (I was so bummed my mom made NO pumpkin pie at Thanksgiving this year!)

    Reply
  8. I love all things pumpkin during the fall too! This year, I was pregnant during the season and the pumpkin cravings hit hard.

    Reply
  9. MMmm…I LOVE pumpkin pie!! And it’s so easy to make! This sounds like a great recipe…and I have some canned pumpkin still too! Thanks for sharing :)

    Reply
  10. Love having our pantry stacked with go to items. It makes life so much easier when you don’t have to run to the store for 1 thing.

    Reply
  11. Mmm looks good! Making desserts completely from scratch is a bit scary for me so being able to used canned pumpkin or other “convenience” ingredients to still make a homemade meal makes the best combination of flavor and convenience in my opinion.

    Reply

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