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Pumpkin Pie

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Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 10
Calories 137 kcal

Ingredients
  

  • 15 oz canned pumpkin
  • 2 T whipped butter, softened
  • 3/4 cup light brown sugar, unpacked
  • 1/2 cup fat free milk
  • 1 egg, large
  • 2 egg whites, large
  • 1/2 t pumpkin pie spice
  • 1/2 t ground cinnamon
  • 1/4 t ground nutmeg
  • 1 t vanilla exract
  • 1 frozen pie crust sheet, Pillsbury thawed to room temperature
  • whipped cream topping, optional

Instructions
 

  • Preheat oven to 350°F
  • Lightly dust a large cutting board or flat surface with flour. Roll out a room temperature pie crust sheet, so that it becomes thin enough to cut off about 30%. Your final crust will be approx 5 oz.
  • Place into a 9-inch pie dish, cutting off the excess dough.
  • Place pumpkin in a large bowl, Add butter and mix well.
  • Using an electric mixer, mix in brown sugar, milk, eggs, egg whites, pumpkin pie spice, cinnamon, nutmeg, and vanilla. Beat on medium speed until the mixture is smooth.
  • Pour filling into unbaked pie crust. Bake about 70-75 minutes, or until knife inserted in center comes out clean.
  • Cut into 10 slices and serve with whipped cream, if desired.

Notes

NUTRITION FACTS:
Calories: 137; Fat:5g; Saturated Fat; 1.5g; Sodium: 114mg; Carbohydrates: 25g; Fiber; 1.5g; Sugar: 16.5g; Protein: 3g
Recipe courtesy of skinnytaste.com
Keyword healthy pumpkin recipes, lower calorie pumpkin pie, pumpkin desserts, pumpkin pie