LIGHTER LIBBY'S® PUMPKIN PIE



LIGHTER LIBBY'S® PUMPKIN PIE 

This Lighter Libby’s® Pumpkin Pie delivers the iconic flavor everyone loves—smooth pumpkin, warm spices, and creamy texture—while cutting back on calories, fat, and sugar. It’s the perfect lighter dessert for holidays, family gatherings, or anytime you want pumpkin pie without the guilt.

Why This Is a Lighter Pumpkin Pie

  • Uses Libby’s® 100% Pure Pumpkin (smooth, consistent, reliable)

  • Reduced sugar without sacrificing flavor

  • Lighter dairy options for fewer calories

  • Same classic pumpkin pie taste and texture

  • Easy, foolproof recipe trusted by home bakers

Ingredients

Crust Options

Lighter Pumpkin Pie Filling

  • 1 (15 oz) can Libby’s® 100% Pure Pumpkin

  • ½ cup granulated sugar (or ⅓ cup sugar + 2 tbsp honey)

  • 2 large eggs

  • 1 cup evaporated skim milk (or 2% milk)

  • 1 tsp ground cinnamon

  • ½ tsp ground ginger

  • ¼ tsp ground nutmeg

  • ¼ tsp ground cloves

  • ½ tsp salt

  • 1 tsp vanilla extract (optional)

How to Make Lighter Libby’s® Pumpkin Pie

Step 1: Preheat

  • Preheat oven to 425°F (220°C)

  • Place pie crust into a 9-inch pie plate; crimp edges.

Step 2: Mix Filling

  1. In a large bowl, whisk Libby’s pumpkin and sugar until smooth.

  2. Add eggs and whisk gently.

  3. Stir in evaporated skim milk, spices, salt, and vanilla.

  4. Mix until fully combined but not frothy.

Step 3: Bake

  1. Pour filling into unbaked crust.

  2. Bake at 425°F for 15 minutes.

  3. Reduce oven temperature to 350°F (175°C).

  4. Bake an additional 40–45 minutes, until edges are set and center slightly jiggles.

Step 4: Cool

  • Cool on wire rack 2 hours

  • Refrigerate for best flavor and clean slices

Pro Tips for Best Results

  • ✔ Do not overbake—lighter pies set as they cool

  • ✔ Chill overnight for deeper pumpkin flavor

  • ✔ Use Libby’s® pumpkin for consistent thickness

  • ✔ Serve with light whipped topping for fewer calories

Lighter Variations

🥧 Even Lighter (Lower Sugar)

Replace sugar with:

🥥 Dairy-Free Light Pumpkin Pie

Use unsweetened almond milk or light coconut milk.

🥄 Crustless Pumpkin Pie

Skip the crust and bake filling in a greased dish at 350°F for 50 minutes.

Serving Suggestions

Storage & Make-Ahead

  • Refrigerate up to 4 days

  • Freeze up to 2 months

  • Best texture after chilling overnight

Nutrition Highlights (Approx.)

  • Reduced fat and calories compared to classic pumpkin pie

  • Lower sugar content

  • High in vitamin A from real pumpkin

Final Thoughts

This Lighter Libby’s® Pumpkin Pie proves you don’t need heavy cream and extra sugar to enjoy a classic holiday dessert. Smooth, perfectly spiced, and satisfying, it’s a smart option that still feels indulgent.


OTHER RECIPES



A nice home made pumpkin recipe .....try this one ! 

INGREDIENTS INSTRUCTIONS 

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.)

 Cooks Note: FOR 2 SHALLOW PIES, substitute two 9-inch (2-cup volume) pie shells. Bake in preheated 425°F. oven for 15 minutes. Reduce temperature to 350°F.; bake for additional 15 to 20 minutes or until pies test done. If using a metal or foil pan, bake on preheated heavy-duty baking sheet. Do not freeze as this will cause filling to separate from crust. The home made pumpkin recipe is ready to serve...enjoy it with friends ! Nice !




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