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Low Fat Pumpkin Pie

Egg substitute and evaporated low fat milk give you a healthy option with this holiday favorite. Top with a guilt-free whipped topping for an indulgent dessert without the calories.

Low Fat Pumpkin Pie


  • 240 ml (1 cup) egg substitute
  • 850 g (30 ounces) pumpkin
  • 335 g (1½ cup) granulated sugar
  • 3 g (1 teaspoon) salt, optional
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cloves
  • 720 ml (3 cups) low fat evaporated milk
  • 3 pie shells, unbaked
  • whipped cream, for topping


  1. Preheat oven to 425°F (220°C).
  2. Place all ingredients into the Vitamix container and secure lid.
  3. Select Variable 1.
  4. Turn machine on and slowly increase speed to Variable 4 or 5.
  5. Blend for 20-25 seconds or until smooth.
  6. Pour into three 9-inch (23 cm) unbaked deep-dish pie shells.
  7. Bake for 15 minutes. Reduce oven temperature to 350°F (180°C). Bake for 40 minutes.
  8. Filling will be soft, but firms up as it sets and cools.
  9. Chill and serve topped with whipped topping.

Chef's Notes

For one pie, cut recipe in half.

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