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Lighten Up! Pumpkin Pie

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Rating: 3.5   Reviews: 3 See Reviews
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Active Time:  25 Minutes
Total Time:  3 Hours 45 Minutes
  Serves 12
For the Sweet Shortcrust Pastry:
1 cup all-purpose flour
2 tablespoons confectioners' sugar
1/4 cup canola margarine
1 1/2 tablespoons cold water
For the Filling:
6 egg whites or 3/4 cup egg substitute
1 cup packed light brown sugar
1 cup light corn syrup or golden syrup
3 cups fat free evaporated milk
3 cups cooked, mashed pumpkin (approx. 3 pounds raw)
1 tablespoon dark rum
1 teaspoon vanilla extract
1 teaspoon freshly grated nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
Lighten Up! Pumpkin Pie Recipe at
Sift together the flour and confectioners' sugar. Make a well in the center and add the margarine. Mix with fingertips until the mixture resembles coarse breadcrumbs. Mix in the cold water, working quickly to form a mass. Push the mixture with the heel of your hand to thoroughly combine. Roll into a ball, cover with plastic wrap and refrigerate for 1 hour.

Preheat oven to 425 degrees F. Roll out the pastry to line the bottom of a 9" springform pan, reserving leftover pieces to make cut-outs for the top of the pie. Refrigerate for 30 minutes. Cover with parchment or waxed paper and baking weights (dried beans or rice). Bake for 10 minutes.

Whisk together the egg whites and brown sugar in bowl. Add the syrup and mix until smooth. Stir in the evaporated milk, pumpkin puree, rum, vanilla, spices and salt. Combine thoroughly. Pour into the pre-baked pastry shell. Bake 15 minutes, then reduce heat to 350 degrees F and bake for 1 1/2 hours, or until a knife inserted in center comes out clean.

Cut leaves or other decorative shapes from the leftover pastry. Place on cookie sheet, brush with egg wash and bake for approximately six minutes or until golden. Place pastry shapes on cooled pie.

Recipe created exclusively for by Cheryl Forberg, R.D., Health Editor at

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 12
Calories: 297
Fat. Total: 4g
Fiber: 1g
Carbohydrates, Total: 59g
Sodium: 222mg
% Cal. from Fat: 12%
Cholesterol: 2mg
Protein: 8g
Spotlight Recipe Review See all 3 reviews »

Rating: 1
by: F Reviewed: 10/28/2009
this pie is a JOKE!
If you cut this pie in 8 pieces like most pies are cut, then you have a serving with more Calories, Carbohydrates, and less fiber then the "Famous Pumpkin Pie". Sorry I rated this pie at 0, but since the program will not allow a 0, then it is rated at 1.
43 people gave this Cheers. Click here to Cheer this review. Report Violation
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