Add a ‘lil pump—not plump—to your pie with this lighter version of pumpkin pie. It packs all the same taste with less fat and fewer calories, making a belly one less thing you’re going to have to exchange after Christmas. Enjoy, all my fellow pumpkin lovers! (Makes about 12 servings.)
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Signing UpStep 1: Ingredients & Supplies
Gather these ingredients and kitchen supplies before beginning.
Ingredients:
1 package refrigerated pie dough (e.g. Pillsbury)
1 15-ounce can unsweetened pumpkin
1 12-ounce can evaporated low-fat milk
1 large egg
2 large egg whites
¾ cup packed brown sugar
¼ teaspoon salt
1 ¾ teaspoon pumpkin pie spice
Cooking spray
1 container Cool Whip Light
Supplies
Oven
Baking sheet
Rolling pin (and a flat surface)
9-inch pie pan
Large bowl
Whisk
Measuring cup, measuring teaspoon
Spatula or large spoon
Optional Supplies
Crust Protector (you can buy at a cooking store—helps the edges to not burn)
Cookie cutter in a fun shape (e.g. small leaf)
Ingredients:
1 package refrigerated pie dough (e.g. Pillsbury)
1 15-ounce can unsweetened pumpkin
1 12-ounce can evaporated low-fat milk
1 large egg
2 large egg whites
¾ cup packed brown sugar
¼ teaspoon salt
1 ¾ teaspoon pumpkin pie spice
Cooking spray
1 container Cool Whip Light
Supplies
Oven
Baking sheet
Rolling pin (and a flat surface)
9-inch pie pan
Large bowl
Whisk
Measuring cup, measuring teaspoon
Spatula or large spoon
Optional Supplies
Crust Protector (you can buy at a cooking store—helps the edges to not burn)
Cookie cutter in a fun shape (e.g. small leaf)
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