The Best Light Pumpkin Pie

Total Time
Prep 15 mins
Cook 45 mins

This pumpkin pie saves 151 calories and 12 grams of fat per slice from the traditional version and it tastes identical!

Ingredients Nutrition

  • 1 cup gingersnap cookie
  • 12 cup egg white (about 4)
  • 16 ounces pumpkin
  • 12 cup sugar
  • 2 teaspoons pumpkin pie spice (cinnamon, ginger, cloves)
  • 12 ounces evaporated skim milk


  1. Preheat the oven to 350 degrees.
  2. Grind the cookies in a good processor.
  3. Lightly spray a 9" glass pie pan with vegetable cooking spray.
  4. Pat the cookie crumbs into the pan evenly.
  5. Mix the rest of the ingredients in a medium-sized mixing bowl. Pour into the crust and bake until knife inserted in center comes out clean, about 45 minutes. Store in the refrigerator.


Most Helpful

This is a wonderful light pumpkin pie. I didn't know what to expect, but I was pleasantly surprised. I'm so happy to find a delicious, lighter recipe for my favorite type of pie this time of year. Thanks for posting, V!

Lainey6605 November 10, 2007

Ahhh. We loved this! I had a few reservations about this dish. I thought that, with nothing to bind it together, the crumbs would fall off the pie part. But that didn't happen and the pie adhered beautifully. I was also a tad worried that it would be too spicy. It wasn't at all. Great pumpkin pie flavor! Thanks for one we'll make again!

ladypit January 21, 2007

Recipe was great. Easy to make. A wonderful alternative to make pumpkin pie more "legal". Good flavour. Sprayed some no-stick cooking spray over the gingersnaps to make them bind a little.

corinnen October 10, 2006

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