Lighter Libby's® Famous Pumpkin Pie

Lighter Libby's® Famous Pumpkin Pie

25 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    3 h 15 m
Recipe by  Libby's® Pumpkin

“Egg whites make for a lighter pumpkin pie, especially nice after a hearty holiday meal.”

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Adjust Servings

Original recipe yields 1 - 9 inch pie



  1. PREHEAT oven to 425 degrees F.
  2. COMBINE sugar, cornstarch, cinnamon, ginger and salt in small bowl. Beat egg whites lightly in large bowl. Stir in pumpkin and sugar mixture. Gradually stir in evaporated milk. Pour into pie shell.
  3. BAKE for 15 minutes. Reduce temperature to 350 degrees F. Bake for additional 30 to 40 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause filling to separate from crust.)

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Reviews (25)

Rate This Recipe


This recipe was very easy and quick to make. It tasted wonderful! No one could tell that it was lite. Just make sure you leave a good 30-40 min. to cool down... it will then get a harder consistancy. Very good!

L. Brown

L. Brown

Perfect light recipe! I reduced the amount of sugar to 2/3c. the first time I made it and the second time to 1/2c. You will notice a slight difference when you reduce the amount of sugar, but it's all really good. The texture of the pie is also great.



This is a quick, easy recipe. I used the refrigerated pie crust dough for the crust, and it turned out great! I am diabetic, so I substituted Splenda for the sugar as well, and it was delicious! What a great version of this pie!

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Amount Per Serving (8 total)

  • Calories
  • 252 cal
  • 13%
  • Fat
  • 7.8 g
  • 12%
  • Carbs
  • 40.5 g
  • 13%
  • Protein
  • 6.2 g
  • 12%
  • Cholesterol
  • 2 mg
  • < 1%
  • Sodium
  • 361 mg
  • 14%

Based on a 2,000 calorie diet



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