Recipe: Low-Fat Pumpkin Pie

A pie that’s poor in fat, rich in antioxidants

low-fat pumpkin pie

Orange-colored fruits and vegetables, including pumpkin, are an excellent source of beta carotene. In our bodies, beta carotene is either converted to vitamin A or into an antioxidant. Vitamin A helps support a healthy immune system and healthy vision. As an antioxidant it will neutralize damaging free radicals.

No need to feel too guilty about eating this pumpkin pie this Thanksgiving!


1 (15 ounce) can solid pack pumpkin
1 (14 ounce) can fat-free sweetened condensed milk     
½ cup egg substitute
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
1 (9 inch) unbaked pastry shell

Advertising Policy


  1. In a large mixing bowl, combine the first seven ingredients; beat just until smooth. Pour into pastry shell.
  2. Bake at 425 degrees for 15 minutes.
  3. Reduce heat to 350 degrees and bake 25-30 minutes longer or until knife inserted near the center comes out clean. Cool on a wire rack.
  4. Store in the refrigerator.

Nutrition Information

Makes 8 servings

Calories: 270
Total fat: 7 g
Saturated fat: 3 g
Cholesterol: 10 mg
Sodium: 360 mg
Carbohydrate: 46 g
Fiber: 2 g
Protein: 7 g

Advertising Policy
Advertising Policy
Advertising Policy
  • freeloaderfred

    The photo that accompanied

    Recipe: Low-Fat Pumpkin Pie

    A pie that’s poor in fat, rich in antioxidants
    By Digestive Health Team | 11/16/12 2:17 p.m.
    …included a dollup of whipped cream on to. Pretty, but probably not low fat in most cases.