Low Fat Scrumptious Pumpkin Pie


Low Fat Scrumptious Pumpkin Pie

Low Fat Scrumptious Pumpkin Pie



1 (15-ounce)
can pumpkin (about 2 cups)

1 (14-ounce) can fat free Sweetened Condensed Milk (NOT evaporated milk)*

1 / 4 cup unsweetened
coconut milk

5 egg whites

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

pinch of cloves (if desired)

1 (9-inch) unbaked pie crust or (2) 8-inch pie crust


Preheat oven to 425°F.

Whisk pumpkin, condensed milk, unsweetened coconut milk, egg whites, spices (add a pinch of cloves, if desired) and salt in medium bowl until

Pour into crust. Bake 15 minutes.

Reduce oven temperature to 350°F and continue baking to 40 minutes or until
knife inserted 1 inch from crust comes out clean. Cool. Store leftovers covered
in refrigerator. (You may have enough to make 2 pies!)


*Optional: You can also substitute with unsweetened milk and stevia. Top with whipped cream/Greek yogurt on individual slice. For extra spice, sprinkle with pumpkin spice after topping.

Tastes great, and you can eat it without the guilt.