Pumpkin Pie Recipe

The secret to this light pumpkin pie recipe involves egg whites, skim milk and reduced fat cream cheese. Spice it up with cinnamon and nutmeg for a homemade taste that has fewer carbs and cholesterol.

Ingredients

  • 8 oz reduced-fat cream cheese, softened
  • 2 cups canned pumpkin, no salt added
  • 2/3 cup sugar
  • 6 egg whites
  • 3/4 cup skim milk
  • 1/4 cup trans fat free margarine, melted
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1 pre-made pie crust

Directions

  1. Preheat the oven to 425&#730.
  2. In a large mixing bowl, mix ingredients for filling with a hand mixer.
  3. Pour filling into crust and bake for 15 minutes. Reduce temperature to 350&#730 and bake for another 40 to 50 minutes (a knife stuck into the center should come out dry). Place pie on a wire rack and cool to room temperature. Cut into 8 slices.

Nutrition Facts

Serving Size

Amount Per Serving

Calories
280
% Daily Value*
  • Total Fat
    14g
    22%
  • Saturated Fat
    6g
    30%
  • Cholesterol
    14mg
    5%
  • Sodium
    332mg
    14%
  • Total Carbohydrate
    32g
    11%
  • Dietary Fiber
    2g
    8%
  • Sugars
  • Protein
    7g
    14%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calories needs.