Fat Free Reduced Sugar Healthy Pumpkin Pie Recipe

Thanksgiving is a time to be thankful, however, if you don't pay at least a little attention to what you eat, you may not be thankful for the belly you grow over the holiday. To help you keep your trim figure, here is a nice healthy pumpkin pie recipe that is both low in fat as well as low in sugar.


  • 1 (15 ounce) can pumpkin (1 3/4 cup)
  • 8 ounces skim milk or low-fat soymilk
  • 3 egg whites
  • 2/3 reduced fat graham cracker crust (take off the sides of the crust and discard)
  • 3/4 cup Splenda sugar substitute
  • pumpkin pie spice ( or 1stp Cinnamon, 1/2 tsp nutmeg, 1/4 teaspoon cloves)
  • 2 egg whites, for the crust

Healthy Pumpkin PieCrust Preparation:

Pre Heat oven to 350 °F

Brush the pie crust with 2 egg whites

Cook at 350 degrees for 5 minutes, this will help prevent it from becoming soggy later on.

Pie Preparation:

Pre heat your oven to 425 °F

In a bowl, mix together the pumpkin, milk and three egg whites until the mix is very smooth.

Slowly stir in the Splenda, 1/4 cup at a time.

Mix in the pumpkin spice (or alternative spices listed above). Once well mixed, taste to see if its good, if not add a bit more until preferred taste is achieved.

Pour pumpkin mixture into the pie crust and use a spatula to spread it out evenly.

Bake for 15 minutes at 450 °F, then remove from the oven, reduce heat to 350 °F and cook for another 45 minutes.

Allow your pie to cool for 5-10 minutes then enjoy!

Happy fat free Thanksgiving every one!