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Lighter Libby's® Pumpkin Pie

Lighter Libby's® Pumpkin Pie
Makes:
8 servings
Prep Time:
10
minutes
Total Time:
50
minutes
based on
134 reviews
This lighter pumpkin pie is especially refreshing after a hearty holiday meal.

In this recipe:



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Ingredients:

  • 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
  • 3/4 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 2 large egg whites
  • 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Fat Free Milk
  • Light whipped cream (optional)

Directions:

MIX sugar, cornstarch, cinnamon, ginger and salt in small bowl. Beat egg whites lightly in large bowl. Stir in pumpkin and sugar mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F. oven for 15 minutes. Reduce temperature to 350° F.; bake for additional 30 to 40 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Garnish with light whipped cream, if desired. Serve immediately or refrigerate. (Do not freeze as this will cause filling to separate from crust.)


Reviews:

Review This Recipe
  •  Star(s)

    Delicious- Lighter Pumpkin pe

    Evelyn ACCIPITER from Gastonia, NC

    I tried this pie at Thanksgiving,it was a hit. My husband is a diabetic and I used Splenda rather than sugar.

  •  Star(s)

    Love Love Love it

    Linda Prock from Edmond, OK

    I made this last weekend for company but substituted splenda due to my diet. It turned out great and the family made it disappear fast. This still tastes "just like mom used to make"

  •  Star(s)

    Lite pumpkin pie

    Nancy Smith from Attalla, Alabama

    Made a similar pumpkin pie but I used 1 cup of splenda instead of sugar. I followed the recipe on the Libby's Pumpkin can exactly but I used evaporated fat free skim milk instead of regular evaporated milk and also used 2 whole eggs as stated on can. Followed baking and mixing directions from the pumpkin can. Result is an awesome SUGAR FREE Pumpkin Pie for those on a sugar restricted diet. My family and friends love this pie. Just add a spoon of lite whipped topping.

  •  Star(s)

    lighter yet so good

    Anne Breault from Bellflower, CA

    This recipe is pretty good, you won't even miss the extra calories.

  •  Star(s)

    Lighter Libby's Pumpkin Pie

    Chris Overby from Pleasant Prairie, WI

    Made this for Thanksgiving this year and it turned out excellent. Great taste without excess calories.

  •  Star(s)

    Yum

    Brenda Youtsey from MANITOU BEACH, MI

    Made this for my husband and he didn't even know the difference.

  •  Star(s)

    WHAT A CALORIE SAVER

    JILL HULTS from CARLSTADT, NJ

    THIS PIE IS GREAT!! ANOTHER WAY TO MAKE IT EVEN HEALTHIER AND WITH LESS CALORIES, SUBSTITUTE THE SUGAR FOR SPLENDA, IT'S SURELY WORTH IT.

  •  Star(s)

    Lighter Libby's Pumpkin Pie

    Marcia Petkovich from MC KEES ROCKS, PA

    I have done this pie only with doubling the seasonings, because we like spice in our pumpkin pie but it is greattttt.... My hustand really enjoys it and I do too.

  •  Star(s)

    Too Good To Be True!!!!!

    Mariziace Diogene from BLAIRSTOWN, NJ

    I just start this eating healthly and dieting thing in my house with my kids, you know eating right with alots of veggies. So I decide that we should still enjoy the sweets stuff but only with healthier ingredients, So I tried the this Lighter Libby's Pumpkin Pie. I could not believe that this pie was soooooo good even with the reduce fat products, my kids kept asking for it until it was all gone. I enjoyed having this pumpkin pie because I didn't have to be so cautious about how much weight I was going to gain from it. It was to good to be a pumpkin pie, I will make this pie again sooner then you can think, My kids already made a request for it and it has only been least then a week ago since we enjoyed this mmmm good pie.

  •  Star(s)

    lighter pumpkin pie

    yolanda vazquez from BROKEN ARROW, OK

    Delicious! unable to tell the lack of calories!

  •  Star(s)

    Easy and Delicious

    Vanessa Law from HARRISVILLE, WV

    The family loved the taste and I loved that it was lower in calories. Definitely adding this recipe to my collection.

  •  Star(s)

    Almost Paradise

    Mary Renoll from ABERDEEN, MD

    Very nice and creamy, this was a hit at the company party

  •  Star(s)

    Light but Delicious

    Jennifer Spriggs from Weeksbury, KY

    I love this recipe because it has ALL the flavor of a full version of the pie but its healthier! This is ONE of the BEST pies you will ever eat. Your family will request it over and over and you will be glad to make it because its lighter!

  •  Star(s)

    Lighter Libby's Pumpkin Pie

    Melinda Gibson from GREAT FALLS, MT

    We made two of these pies yesterday and they are almost gone. Light and airy, they don't make you feel so full. I will try using Soy Light Vanilla next time instead of Carnation and see how it turns out. I will let you know. I hope it will turn out wonderful because soy has tons of nutritional values and you won't notice the difference.

  •  Star(s)

    Lighter Libby's Pumpkin Pie

    Arliene C Detrie from BUTLER, WI

    Saw this recipe in a magazine article and tried it. My family said it was tasty but not as good as your original recipe. Takes some getting used to.

  •  Star(s)

    Lighter Libby's Pumpkin Pie

    TERRI KERNS from CATLETT, VA

    I make this every year during the Thanksgiving and Christmas Holidays. Hard enough to watch all those calories during the Holiday's,this pie makes it a little bit easier. My Family Loves this pumpkin Pie.

  •  Star(s)

    Lighter Pumpkin Pie

    Katherine Ressler from LAKE HELEN, FL

    I did not know about using corn starch and egg whites but had been using Carnattions Fat Free. I made it this way but added 1/4 tsp ground cloves. Family did not know the difference and loved it. The next pie I am going to substitute the sugar with sugar substitute.

  •  Star(s)

    One of the Best Lighter Pumpkin Pie

    LOUANN SMITH from Plano, TX

    One of the best if not the best Pie you can make. Easy to follow recipe. Incredible results. Thank you Nestle!

  •  Star(s)

    Lighter Pumpkin Pie

    C Gullick from

    I like to bake this recipe in custard cups for individual servings!

  •  Star(s)

    Lighter Libby's Pumpkin Pie

    Louise Walker from BUTLER, PA

    This Pie was the best I have ever made ! Low fat is for me! thanks!

  •  Star(s)

    They never knew!

    Tina Bennett from LOUISVILLE, KY

    This was my first time trying a low fat/low calorie version of pumpkin pie, but I decided to give it a shot this past Thanksgiving. I never told anyone that it was a lighter pie...and they never knew the difference! The only thing my family knew was that it was from scratch, and I got kudos all around, so I'm very pleased with how the recipe turned out. It will be on my list for Thanksgiving 2007 and beyond...unless NESTLE dreams up an even better light pumpkin pie! Thank you so much.

  •  Star(s)

    lite and suger free pumpkin pie

    JIM RUGGIERO from SCRANTON, PA

    My wife can't use sugar. She used a sugar substitute {splenda }oz. per oz. insted of sugar. The pie tasted great. It was lite and sugar free. She will make it again for thanksgiving.

  •  Star(s)

    PUMPKIN PIE WITHOUT THE GUILT

    TAMARA SALISBURY from SAVONA, NY

    THIS PIE IS FABULOUS!! IT TASTES JUST LIKE ANY OTHER PUMKIN PIE, NO BETTER!! I WILL BE MAKING THIS TO SERVE WITH MY THANKSGIVING DINNER. NO ONE WILL KNOW THE DIFFERENCE.

  •  Star(s)

    tastes fantastic

    cele shoemaker from LOWELL, IN

    I thought it takes just like the original but less fattening. When I made this at thanksgiving know one knew the difference.

  •  Star(s)

    Pumpkin pie a family tradition

    Lupe Ramirez from Santa Fe, NM

    Howdy. I've been making pumpkin pies for a long time and had just given up on the calorie counting so thanks for proving a healthy alternative to something I love.

  •  Star(s)

    Great Pumpkin Pie

    Linda Randles from NORTH CANTON, OH

    This recipe was so much better than the one I had. Was much easier to make also. The family could tell I had a new recipe. They loved it.

  •  Star(s)

    Yumm Yumm

    Katherine Qualls from GLENNS FERRY, ID

    My husband loves to eat pie. I tried this recipe out not only was it easy, but it was very good. The best part was that my husband couldn't tell that it was a "lighter" recipe.

  •  Star(s)

    Light pumpkin pie

    Alicia Thompson from Westlake, LA

    I cooked this pie for thanksgiving and my family loved it. I have always used the Libby's famous pumpkin pie. My 9 yr old grandson said that it taste the same, or maybe just a little better. I did subtitute splenda for the sugar.

  •  Star(s)

    Yummy Pumpkin Pie

    Cari Glass from Atlanta, GA

    For being a pie that is made with less fat, this pie was better than I expected!! Very Good, in fact!

  •  Star(s)

    Awesome

    Sandra Johnson from Minot, ND

    I made this pie at Thanksgiving and it was awesome. If you make it crustless there is no fat.

  •  Star(s)

    Beccas Review

    becca serio from Westminster, MD

    This recipe ws delicious, and very flavorful. You could add whip cream a nutmeg for a little more flavor

  •  Star(s)

    GREATEST PIE

    SHIRLEY YOUNGER from WESTMINSTER, CO

    I MADE THIS WITH SPLENDER AND EGG BEATERS, AND IT WAS DELICIOUS. THANKS, WIL BE MAKING THIS INSTEAD OF OTHER PUMPKIN PIES.

  •  Star(s)

    pumpkin pie

    carol howe from elkhorn, NE

    I've made this recipe for my family for many years it is a winner the only one i've used. Now that we are older and the nest is empty I'm looking for a suger free version. and maybe lower in fat.

  •  Star(s)

    Pumpkin pie

    pat taylor from BORDENTOWN, NJ

    This pie just melted in our mouths'. Great job. I looked like a professional with cookie cutter leaves on the pie. Doesn't take much to make a happy crowd when you have pumpkin pie on the menu.. And it did my heart good to know it was healthier to serve.

  •  Star(s)

    Can't taste a difference!

    GRETCHEN TEMPEL from MARSHALLTOWN, IA

    I made this for my family and didn't tell them it was a lighter version. They commented that they really liked my new recipe. No one cared when I revealed the secret. They like this one best!!

  •  Star(s)

    Lighter=better

    allison schloss from NANUET, NY

    I recently made the lighter version of Libby's Pumpkin Pie. I substituted soy milk for the regular kind, but the taste was still so good! It's very creamy, and not at all soy tasting, no one would believe it was modified!

  •  Star(s)

    Tastes Great

    TRICIA LUMALCURI from KANEOHE, HI

    This is a year round treat in our house. My husband and kids are pumpkin pie lovers! We have made this recipe as is, have substituted Splenda for the sugar and have also made it without the crust (to really lighten it up). It is so good everytime!

  •  Star(s)

    SMOOTH-N-LITE

    DAO ORLOSKI from MENTOR, OH

    I MADE THIS BUT USED SPLENDA FOR THE SUGAR SUBSTITUTE. EVERYONE LOVED IT AND DIDN'T KNOW THE DIFFERENCE.

  •  Star(s)

    Wonderful with a twist

    JOY DEUSNER from MISSOURI CITY, TX

    My husband is a heart patient - he is not supposed to have much sugar - I followed this recipe but replaced the sugar with Splenda for baking and the pie was awesome - No one could tell it was a heart healthy pie!!!!!!!!!

  •  Star(s)

    less fat

    Rosemary Harris from WEIRTON, WV

    i made this pie,it was just as good or better then libby's famous pumpkin pie.now i replaced my old recipe with this new one and no one even noticed the difference.thanks!

  •  Star(s)

    Pumkin Pie

    DEANNA FILLIO from BRYAN, TX

    I had made this for Thanksgiving for my family and they thought it was store bought.

  •  Star(s)

    Lighter Libby's Pumpkin Pie

    Carole Finney from HARRISVILLE, OH

    An good pie, however I substitute Splenda for the sugar. Oh so good. And not all of that sugar.

  •  Star(s)

    Best tasting pumpkin pie

    virginia eisermann from SAN ANTONIO, TX

    I made this lighter version of Libby's pumpkin pie this year and everyone loved it. The flavor was so good. I did use Splenda in place of the sugar with no noticeable difference. I'm very glad to have a less fat/sugar pumpkin pie that tastes great! Thanks!

  •  Star(s)

    even lighter...

    Colleen Daniels from KLAMATH FALLS, OR

    To make this recipe even lighter, make it with Splenda. I did and no one noticed a difference.

  •  Star(s)

    great light dessert!

    Jean Gant from Rock Hill, SC

    I use low fat ingredients whenever possible! This is great! You would never know it was low-fat!

  •  Star(s)

    Crustless "Pie" is Even Lighter

    Sherri Petersen from EL PASO, TX

    To eliminate even more calories, and because my daughter and I really don't care about it, I make my "pies" with no crust. I spray the large-size custard cups with non-stick spray & fill the cups 3/4 full of the pie filling made just as the recipe says to make it. Then I place the cups into baking pans with sides, e.g. 9"x13", set on cookie sheet, fill the baking pans with boiling water to come about half-way up the custard cups, and put the whole thing in the pre-heated oven - cookie sheet, baking pan & all. These may or may not take the full 30-40 minutes to bake, since each individual "pie" is smaller, but sometimes they take longer, since the water bath keeps the temperature constantly even, better than the air of the oven. Test for doneness the same way. Remove from oven on the cookie sheet. Carefully remove each "pie" from the water & let cool on a wire rack. I serve with fat-free or low-fat whipped topping. It really turns out good this way! Check periodically to make su

  •  Star(s)

    Even lighter pie

    Delilah Swinford from Anderson, IN

    This is great, we can't tell the difference from "the old pie", but has anyone tried it with Splenda? I'm afraid to try it and mess it up. I found out the hard way that you have to use Libby's unless you like a green tint to your pumpkin pie. Libby's tastes best too, and it really doesn't cost much more than that generic stuff.

  •  Star(s)

    Lighter Libby's® Pumpkin Pie

    Claudia Morris from Concrete, WA

    I have made this recipe and also used the Splenda as both daugthers are on a diet. But I sprayed the bottom of the pie pan with cooking spray and didn't use a crust and it came out great. The girls loved it as I kept to there low fat diets. Will make this again for them. I make my own pumpkin every year with the sugar pumpkins. You can get enough for 3 pies from one and freeze the rest for a later date.

  •  Star(s)

    What's not to love?

    Debbie Chuba from JOHNSTOWN, PA

    This pie belongs in everyone's recipe files. It is creamy, delicious, and you don't miss all the extra fat and calories. It is my pumpkin pie of choice from now on.

  •  Star(s)

    LighterLibbby'sPumpkin Pie

    BETSY LEVINSKY from NEW YORK, NY

    I make this recipe and bake it in a slight oiled pyrex bowl, instead of a crust, to cut down on calories. It is like a pumpkin custard which I eat as a vegetable or dessert. Delicious.

Nutrition Facts

Serving Size: 1/8 of recipe

Servings Per Recipe:

  • Calories: 250
  • Calories from Fat: 60
  • Total Fat: 7g (11% of DV)
  • Saturated Fat: 2.5g (13% of DV)
  • Cholesterol: 0mg (0% of DV)
  • Sodium: 360mg (15% of DV)
  • Carbohydrates: 42g (14% of DV)
  • Dietary Fiber: 2g (8% of DV)
  • Sugars: 27g
  • Protein: 6g
  • Vitamin A: 130% of DV
  • Vitamin C: 0% of DV
  • Calcium: 15% of DV
  • Iron: 2% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Lighter Libby's® Pumpkin Pie

Ingredients

  • 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
  • 3/4 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 2 large egg whites
  • 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Fat Free Milk
  • Light whipped cream (optional)

 

Directions

MIX sugar, cornstarch, cinnamon, ginger and salt in small bowl. Beat egg whites lightly in large bowl. Stir in pumpkin and sugar mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F. oven for 15 minutes. Reduce temperature to 350° F.; bake for additional 30 to 40 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Garnish with light whipped cream, if desired. Serve immediately or refrigerate. (Do not freeze as this will cause filling to separate from crust.)

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