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" Healthy" Pumpkin Pie

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“I made up this recipe and whipped it up the night before Thanksgiving, it was great! It's about as healthy as a pie can possibly be! Only problem was that my crust was soggy, but the packaging gave a suggestion to that, which I have included to keep yours from going soggy. plus it's delicious, low-fat and sugar-free. What more could you ask for in a pie?!”
READY IN:
1hr 15mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 425°F.
  2. Mix pumpkin, milk, and egg whites until smooth.
  3. Gradually stir in Splenda (1/4 cup at a time).
  4. Add the pumpkin pie spice; taste and add more if need be.
  5. Pour into crust** and spread evenly.
  6. Bake in the oven for 15 minutes then reduce the temperature to 350°F and bake for another 45 minutes (may vary depending on ovens).
  7. Let cool and serve your favorite way.
  8. **To make to crust less likely to turn soggy (like mine), beat some egg whites and brush over the crust and bake at 350°F for about 5 minutes.

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