Recipes and Cooking Light and Luscious Pumpkin Pie Serve this pumpkin pie when you need a low-calorie and low-fat dessert. Light means using oil in the pastry, fat-free milk, fat-free topping, and egg substitute. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on July 1, 2021 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Bake Time: 53 mins Servings: 10 Jump to Nutrition Facts Ingredients 1 recipe Oil Pastry (see recipe below) 1 15 ounce can pumpkin ⅓ cup sugar or sugar substitute* equivalent to 1/3 cup sugar 2 tablespoon honey 1 teaspoon ground cinnamon ¼ teaspoon ground ginger ¼ teaspoon ground nutmeg ½ cup refrigerated or frozen egg product, thawed, or 2 eggs, slightly beaten 1 teaspoon vanilla ¾ cup evaporated fat-free milk Frozen light whipped dessert topping, thawed (optional) Oil Pastry for Single-Crust Pie 1 ⅓ cup all-purpose flour ¼ teaspoon salt ⅓ cup cooking oil 3 tablespoon fat-free milk Directions Preheat oven to 450 degree F. Prepare Oil Pastry. On a well-floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Flute or crimp edge as desired. Do not prick. Line pastry with a double thickness of heavy foil. Bake for 8 minutes. Remove foil. Bake for 5 minutes more. Cool on a wire rack while preparing the filling. Reduce oven temperature to 375 degree F. For filling: In a medium bowl, combine pumpkin, sugar, honey, cinnamon, ginger, and nutmeg. Add egg and vanilla. Beat lightly with a fork just until combined. Gradually stir in evaporated milk. Pour filling into baked pastry shell. To prevent overbrowning, cover edge of the pie with foil. Bake for 40 to 45 minutes or until filling appears set (edges of filling may crack slightly). Cool completely on a wire rack. Cover and refrigerate within 2 hours. If desired, serve with dessert topping. Makes 10 servings. Oil Pastry for Single-Crust Pie In a medium bowl, stir together flour and salt. Add cooking oil and milk all at once to flour mixture. Stir lightly with a fork. Form into a ball. *Sugar Substitutes: Choose from Splenda Granular or Sweet 'N Low bulk or packets. Follow the package directions to use the product amount equivalent to 1/3 cup sugar. Rate it Print Nutrition Facts (per serving) 195 Calories 8g Fat 28g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 195 % Daily Value * Total Fat 8g 10% Saturated Fat 1g 5% Cholesterol 1mg 0% Sodium 108mg 5% Total Carbohydrate 28g 10% Protein 5g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.