Recipe: A Healthier Pumpkin Pie

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

Advertising Policy

Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy

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


  1. In a large mixing bowl, combine the first seven ingredients; beat just until smooth. Pour into pastry shell.
  2. Bake at 425 degrees F for 15 minutes.
  3. Reduce heat to 350 degrees F 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

Advertising Policy

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