Grammy's Kitchen · Pumpkin Pie · Skinny Pumpkin Pie
One of 76 pumpkin pie recipes we measured
from www.skinnytaste.com
8 cooks on www.skinnytaste.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 76.
| this recipe | typical | |
|---|---|---|
| fat | 12% | 0% |
| liquid | 53% | 68% |
| total sugar | 69% | 58% |
| brown sugar share of total sugar | 100% | 0% |
| fruit | 185% | 107% |
| egg | 65% | 43% |
| dairy | 53% | 56% |
| salt | 0% | 1% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 425 g | 15 oz canned pumpkin |
| 28 g | 2 tbsp whipped butter (softened) |
| 160 g | 3/4 cup light brown sugar (unpacked) |
| 122 g | 1/2 cup fat free milk |
| 50 g | 1 large egg |
| 100 g | 2 large egg whites |
| 1/2 teaspoon pumpkin pie spice | |
| 1 g | 1/2 teaspoon ground cinnamon |
| 1 g | 1/4 teaspoon ground nutmeg |
| 4 g | 1 tsp vanilla extract |
| 230 g | 1 frozen pie crust sheet (Pillsbury (thawed to room temperature)*) |
Method: 7 steps, published by www.skinnytaste.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I loved the lighter version of this. The filling was more mousse like than a heavy filling. I usually like to roll my purchased pie crusts thinner, so it worked well and was flaky and light. Because the texture and taste is lighter, I did "supplement" a pecan ” — a cook, 4.0★
“I've made this pie numerous times, and it's always delicious. We have a diabetic family member, so I sub Splenda brown sugar blend. It's one of few low-sugar pie recipes, so I make it for much more than just Thanksgiving. Making on today for "Pi Day" (3.14).” — a cook, 5.0★