Healthy Pumpkin Pie Recipe


3 oz. reduced-fat cinnamon graham crackers, about 5 ½ sheets

1 Tbsp. packed light brown sugar

2 Tbsp. unsalted butter, melted

2 large egg whites

1 large egg

½ cup dark brown sugar

¼ tsp. table salt

2 tsp. pumpkin pie spice, or less to taste

1 cup canned pumpkin

½ cup fat-free evaporated milk

4 Tbsp. light whipped topping


Preheat oven to 350 F.

Place graham crackers and light brown sugar in food processor and process into crumbs (or smash into crumbs in a sealed plastic food bag with a rolling pin).

Spoon crumbs into a small bowl; add melted butter and combine with fingers into a coarse meal.  Distribute crumbs evenly on bottom and up sides of an ungreased 9-inch pie plate.

Chill for 30 minutes before baking.  Bake until crust starts to turn golden brown, about 8-10 minutes; remove from oven and let cool.

Meanwhile, in a large bowl, using an electric mixer, whip egg whites until frothy; fold in egg, dark brown sugar, salt, pumpkin pie spice and evaporated milk.  Beat pumpkin custard until smooth and pour into pie shell.

Bake until a knife inserted in center comes out clean, about 45-55 minutes.

Slice into 8 pieces, top each with ½ tablespoon of whipped topping and serve warm or at room temperature.


This and other healthy recipes can be found at

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  1. Pingback: Healthy Living over the Holidays | Connect with Meriter

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