Healthier Easier Pumpkin Pie

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Healthier Easier Pumpkin Pie

Healthier Easier Pumpkin Pie


15-ounce can pumpkin (425 gms)

12-ounce can lowfat 2% evaporated milk (354 mL) *shake first

3/4 cup sugar

3 eggs

1 1/2 teaspoons cinnamon *see note

1/2 teaspoon ginger

1/4 teaspoon nutmeg

1/4 teaspoon cloves

1/4 teaspoon salt


1 1/3 cups all-purpose flour

1 Tablespoon sugar

1/4 teaspoon salt

1/4 cup milk (I use 1%)

1/4 cup oil (I use extra light olive oil)



*Preheat oven to 375° F.

*Combine all ingredients in a large bowl.

*Stir together using a whisk or electric mixer on low speed. Do not beat. Set aside.


*Combine flour, sugar, and salt in a bowl.

*Add milk and oil all at once. Stir with a fork.

*Shape into a 5-inch disc and place between 2 sheets of floured wax paper.

*Roll into a 12-inch circle. Transfer to a deep dish pie pan.

*Briefly re-stir the filling and pour into the pan.

*Cover the rim of the crust with a pie shield or foil and bake for one hour. The pie is set when a knife inserted in the center comes out clean.

*Cool at room temperature (it takes 2 1/2 hours to cool). After that, keep it refrigerated.


Note: All cinnamons are not the same. Ceylon cinnamon (most common) is milder than my favorite, Saigon cinnamon, which makes a spectacular pumpkin pie. If using Saigon cinnamon, reduce amount to ONE teaspoon.

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