Reduced Fat Pumpkin Pie

7 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    55 m
Recipe by  EAGLE BRAND®

“Here's the skinny on this great-tasting pumpkin pie: It has 14 percent fewer calories and 55 percent less fat than regular pumpkin pie!”

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Adjust Servings

Original recipe yields 1 (9-inch) pie



  1. Heat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, egg whites, spices and salt until smooth. Pour into crust. Bake 15 minutes.
  2. Reduce oven temperature to 350 degrees F and continue baking 25 to 30 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.

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Reviews (7)

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This recipe was a huge hit! I served it with reduced fat vanilla ice cream.. and everyone loved it! It's not as rich as regular pumpkin pie, but it was lighter and nicer.. I didn't feel so heavy after eating it.



My boyfriend loves pumpkin pie and I am always trying to find healthier substitutes. This was the perfect solution. It was light fluffy and didn't make it through the night between the two of us.



Great lower-fat recipe alternative. I did use two whole eggs instead of 4 egg whites and used 2 1/2 tsp of Spice Islands Pumpkin Pie spice blend instead of the individually listed spices. I also used the reduced fat Keebler graham cracker crust. Huge hit with the hubby! Will definitely make this again.

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Amount Per Serving (8 total)

  • Calories
  • 252 cal
  • 13%
  • Fat
  • 7.7 g
  • 12%
  • Carbs
  • 39.1 g
  • 13%
  • Protein
  • 6.8 g
  • 14%
  • Cholesterol
  • 5 mg
  • 2%
  • Sodium
  • 458 mg
  • 18%

Based on a 2,000 calorie diet



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