Low-Fat Pumpkin Pie

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“Thanksgiving is coming up, and we all know what that means! Food! Hey, we all love pumpkin pie, right? Why not make it low-fat? What? You didn't think that it could be done? Well feast your eyes (and mouth) on this!”
1hr 10mins

Ingredients Nutrition

  • 23 cup sugar
  • 12 teaspoon cinnamon
  • 12 teaspoon ginger, ground
  • 12 teaspoon nutmeg, ground
  • 1 pinch clove, ground
  • 1 12 cups canned pumpkin
  • 1 12 cups evaporated skim milk
  • 12 teaspoon orange rind, grated
  • 3 egg whites, slightly beaten
  • 1 teaspoon vanilla extract
  • 12 cup orange juice
  • 9 inches low-fat pie shells, unbaked (graham cracker is fine)


  1. Preheat oven to 450F.
  2. In a large bowl, combine sugar, cinnamon, ginger, nutmeg and cloves
  3. pumpkin and stir well
  4. Add vanilla, evaporated milk, orange rind and egg whites
  5. Beat with an electric mixer until smooth
  6. Fold in orange juice
  7. Pour into unbaked pie shell bake for 10 minutes
  8. Reduce heat to 325F and bake for 45 minutes or until knife inserted comes out clean.

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