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Low Calorie Pumpkin Pie Recipe

Whey Low pie crust (see here)


2 large eggs

½ cup Whey Low Granular or Whey Low Sugar for Diabetics

1 teaspoon Watkins vanilla

1 teaspoon ground cinnamon

½ teaspoon salt

½ teaspoon ground ginger

1/8 teaspoon ground cloves

1can (16 ounces) pumpkin

1can (12 ounces) evaporated milk

Whey Low® Whipped Cream (see here)


Step 1: preheat the oven to 425 degrees F. Make Whey Low® pie crust.

Step 2 Beat eggs slightly in a medium bowl with a wire whisk or hand beater. Beat in remaining ingredients, except Whey Low® Whipped Cream.

Step 3: Cover the edge of pie crust with 2- to 3-inch strips of aluminum foil to prevent excessive browning. Bake for 10 minutes. Pour filling into the hot pie crust. To prevent spilling filling, place the pie plate on the oven rack.

Step 4: Bake for 15 minutes.

Step 5: Reduce oven temperature to 350 degrees F and bake for another 30 minutes

Step 6: Remove aluminum foil around the crust. Continue baking for an additional 15 minutes or until a knife inserted in the center comes out clean.

Step 7: Cool on a wire rack for 2 hours. Serve with Whey Low® Whipped Cream. After cooling, the pie can remain at room temperature up to an additional 4 hours, then should be covered and refrigerated.