# Recipe – Pumpkin Pie

- Link: https://lifeandwork.blog/recipe-pumpkin-pie/
- Published: 2026-10-23T20:10:02-05:00
- Author: Bert Swope

This pumpkin pie is made using egg whites and evaporated skim milk to reduce the
fat and a few calories from this holiday favorite to make the pumpkin pie at little
liter.

##  Pumpkin Pie Ingredients

 • 1 (9 inch) prepared, unbaked, pie crust
 • 1 16-ounce can pumpkin or cooked mash
pumpkin or winter squash • 2/2 cup sugar  • 1 ½ teaspoon ground cinnamon • 1/2 teaspoon
ground ginger • 1/8 teaspoon ground clóves or allspice • 4 egg whites (1/2 cup) •
1 ¼ cup evaporated skim milk • 8 tablespoons frozen whipped dessert topping, thawed(
optional)

##  Pumpkin Pie Directions

 *  Preheat oven to 375 F.
 * Put the pumpkin, sugar, cinnamon, ginger, and cloves or allspice in a large mixing
   bowl.
 * Add the egg whites.
 * Beat the mixture with a fork till combined.
 * Stir in the evaporated skim milk.
 * Pour the púmpkin mixture into the pie plate.
 * Cover the edge of pie crust with foil or pie crust shield.
 * Place the filled pie pan on the bottom oven rack on a heated baking stone or 
   cookie sheet.
 * Bake for 25 minutes in a 375 F oven.
 * Remove the foil or pie crust shield.
 * Bake for additional 25 to 30 minutes more or till a table knife inserted near
   the center comes out clean.
 * Cool on a wire rack.
 *  Cover the pie with a cellophane wrap and store the pie in the refrigerator,
 * If desired, cut into serving wedges, serve chilled or at room temperature with
   whipped topping.

##  Servings

 * Makes about 8 servings.

Pumpkin Pie

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