Thin Crusted Healthy-Version Pumpkin Pie Recipe

Thin Crusted Healthy-Version Pumpkin Pie Recipe

How To Make Thin Crusted Healthy-Version Pumpkin Pie

Enjoy a delicious pumpkin pie recipe without guilt as we got you a pie recipe that uses thin crust and low-carb pumpkin puree.

Preparation: 10 minutes
Cooking: 1 hour 10 minutes
Total: 1 hour 20 minutes



  • 15ozpumpkin,canned
  • 2tbspwhipped butter,softened
  • ¾cuplight brown sugar,unpacked
  • ½cupmilk,fat free
  • 1large egg
  • 2large egg whites
  • ½tsppumpkin pie spice
  • ½tspground cinnamon
  • ¼tspground nutmeg
  • 1tspvanilla extract
  • 1pie crust sheet,frozen, Pillsbury, thawed to room temperature


  1. Preheat oven to 350 degrees F.

  2. Lightly dust a large cutting board or flat surface with flour.

  3. Roll out a room temperature pie crust sheet, so that it becomes thin enough to cut off about 30%, so that your final crust is 5 oz.

  4. Place into a 9-inch pie dish, cutting off excess dough.

  5. Place pumpkin puree in a large bowl. Add butter, and mix well.

  6. Using an electric mixer, mix in brown sugar, milk, eggs, egg whites, pumpkin pie spice, cinnamon, nutmeg and vanilla.

  7. Beat on medium speed until mixture is smooth.

  8. Pour filling into unbaked pie crust. Bake about 70 to 75 minutes, or until knife inserted in center comes out clean.

  9. Cut into 10 slices and serve with whipped coconut cream or whipped cream if desired.


  • Calories: 194.78kcal
  • Fat: 9.09g
  • Saturated Fat: 4.08g
  • Trans Fat: 0.09g
  • Monounsaturated Fat: 3.22g
  • Polyunsaturated Fat: 0.96g
  • Carbohydrates: 26.05g
  • Fiber: 0.72g
  • Sugar: 12.47g
  • Protein: 2.89g
  • Cholesterol: 25.93mg
  • Sodium: 120.85mg
  • Calcium: 40.01mg
  • Potassium: 212.14mg
  • Iron: 0.78mg
  • Vitamin A: 214.22µg
  • Vitamin C: 3.85mg
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