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Pumpkin Pie Without Butter

Healthier Easier Pumpkin Pie

Healthier Easier Pumpkin Pie

Low fat and scrumptious! I prepare the filling first so the crust can get filled as soon as it’s made. This recipe is for a deep dish pie pan and you will need to cover the edges of the crust with a pie ring or foil to prevent burning. The oil crust is easy to patch if you have any cracks. - Jenny Jones

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Makes: 8 to 10 servings

Healthier Easier Pumpkin Pie

Ingredients:

    Filling:
  • 15-ounce can pumpkin (425 gms)
  • 12-ounce can lowfat 2% evaporated milk (354 mL) *shake first
  • 3/4 cup sugar
  • 3 eggs
  • 1 1/2 teaspoons cinnamon *see note
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/4 teaspoon salt
  • Crust:
  • 1 2/3 cups all-purpose flour
  • 1 Tablespoon sugar
  • 1/4 teaspoon salt
  • 1/3 cup milk (I use 1%)
  • 1/3 cup oil (I use extra light olive oil)

Instructions:

    Filling:
  1. Preheat oven to 375° F.
  2. Combine all ingredients in a large bowl.
  3. Stir together using a whisk or electric mixer on low speed. Do not beat. Set aside.
  4. Crust:
  5. Combine flour, sugar, and salt in a bowl.
  6. Add milk and oil all at once. Stir with a fork.
  7. Shape into a 5-inch disc and place between 2 sheets of floured wax paper.
  8. Roll into a 12-inch circle. Transfer to a deep dish pie pan. Trim edges and use trimmings to patch where needed.
  9. Briefly re-stir the filling and pour into the pan.
  10. Cover the rim of the crust with a pie shield or foil and bake for one hour. The pie is set when a knife inserted in the center comes out clean.
  11. Cool (it takes 2 1/2 hours to cool) and keep refrigerated.

Note: All cinnamons are not the same. Ceylon cinnamon (most common) is milder than my favorite, Saigon cinnamon, which makes a spectacular pumpkin pie. If using Saigon cinnamon, reduce amount to ONE teaspoon.

For more on this recipe in my blog click here.

Healthier Easier Pumpkin Pie

59 Comments on "Healthier Easier Pumpkin Pie"

  1. Amina

    The little dog in the video is really funny!

  2. june

    love all of your recipes. going to try the pumpkin pie. one question – after coming out of the oven, cool on counter or in refrigerator.

    • Jenny

      Anything you bake should always cool on the the counter, preferably on a cooling rack. Refrigerate only after it has cooled to room temperature.

  3. Ranya

    Hi, I love the Pumpkin pie.I tried it.It is amazing.

  4. Samira

    That was an great recipe.

  5. Amina

    Hi, I really loved the filling! It is amazing! I will always love this recipe!!!!!!!!!!!

  6. Ellie

    Hey Jenny! I was wondering if I could use sweetened condensed milk instead of evaporated milk.

    • Jenny

      No. It’s too sweet and too thick. I suggest looking for a different recipe if you want to use sweetened condensed milk.

  7. Catherine

    Terrific recipe for pumpkin pie! Loved the smooth and spicy filling.This will be the only recipe I use for pumkin pie from now on.Thanks for all your great recipes

  8. Mirna

    Hi Jenny, I do not have a deep dish pie plate. Can I split the pie filling into 2-8″ pies? And if so, do I reduce cooking times?

    • Jenny

      I’m not sure… you may have to research this.

  9. LaLa

    Hi Jenny, I am in love with your recipes especially the videos! Depending on what I’m making I keep my iPad right on the kitchen counter where I’m baking and can bake along with you while the video is playing! I’ll have you know that I’ve always been an avid baker but have stayer far away from anything with yeast UNTIL NOW! Because of your recipes and videos I find it so thrilling to make so many of your recipes with yeast! I’m so proud of myself… so thank you😘 I do have a question though… Can I use the oil piecrust in this recipe to make a berry pie? I’m using frozen berries but I’m not going to cook the crust first. I look forward to your answer. Thanks and continue the videos!

    • Jenny

      I use the same crust for my apple pie and lemon meringue pie so it works for me either baked with fruit or pre-baked.

  10. vishah90

    I’ve never made pie crust without butter but I was surprised to see that it looked and tasted absolutely perfect. Great recipe!

  11. Annmarie

    Wow Jenny thanks again for an awesome recipe. I know it’s April but I’ve made this for dinner tonight. Because my sone and I are lactose intolerant, I made my own evaporated milk by boiling 2 1/4 cups of Lactaid 1% milk to 1 cup so that we can enjoy this too. A little time to boil it down but all the evaporated milk on the market has milk in it? Thanks again!

  12. Michele

    Jenny, I was never one to spend too much time in the kitchen as I dislike cooking but enjoying baking when I have the time and am not rushed. After discovering your site a couple of months ago, I find that I am in the kitchen more now. I like your recipes as they are not too time consuming, easy to follow instructions and the fact that you make recipes that are delicious without all the not so good for you ingredients like butter. I need more practice on the pie crust and was wondering how to store pumpkin pie in the fridge so that there is not condensation/moisture on the saran wrap. Do you know how to prevent this from forming? Love your videos – please keep them coming!! God Bless!

    • Jenny

      Pumpkin pie should be completely cooled before covering and then I would not use plastic wrap because most baked goods need to breathe a little. Covering foods tightly with plastic often generates too much moisture. Try covering with foil or I use a pie container with a top but it’s not air tight. But even in the best case, there may still be a little moisture on the top of the pie and if so, I just blot it with a tissue.

  13. Rachel

    Hi Jenny, can I use low fat milk instead of the evaporated milk? Thanks.

    • Jenny

      No. The evaporated milk helps to thicken the filling.

  14. Sylvia

    Can I use raw pumpkin instead of canned pumpkin? Also, can I use something besides evaporated milk? Something a 11 year old could get her hands on? Would the taste be affected if I didn’t use some of the spices? Sorry for so many questions. Thanks beforehand!

    • Jenny

      You can use fresh pumpkin but it has to be cooked and mashed first. Evaporated milk helps to thicken the filling. The spices are the only source of flavor in pumpkin pie. With this many changes, you’d be better off finding a different recipe that’s closer to your needs because this won’t be my recipe and I don’t want you to be disappointed in my recipes.

      • Sylvia

        If I used everything the recipe asked for except I would have fresh pumpkin, would that be okay?

        • Jenny

          Yes, that would be good. Just a side note, canned pumpkin has more vitamin A than fresh… who knew?

          • Sylvia

            What? How? I still think fresh pumpkins are healthier.

  15. Carmen

    Jenny,
    This is a great pie, I made two changes. I did not have a 9 inch deep dish, so I used a standard 10 inch and the fill was perfect. I also wanted to make it diary-free so I substituted sweetened almond milk for the condensed milk. The results were great. Thank you for the post and video.
    Carmen

    • Michelle

      This recipe does not call for sweetened condensed milk. It lists evaporated milk, which is not sweetened. If you use sweetened milk, it will be much sweeter, so I suggest reducing the amount of sugar.

      • Jenny

        Oh, I hope no one confuses evaporated milk for sweetened condensed milk, which is very sweet and very thick. Evaporated milk is more liquid and not sweet. Thanks for bringing that up.

  16. Brenda

    Have made this pie twice….LOVE IT….what would temp be and for how long would I bake this filling if I used ramekins. have to cut out my flour….doctors orders…..bah hum bug

    • Jenny

      I have never done this but I looked at some crustless pumpkin pie recipes in ramekins and they bake at 350 degrees for 35 to 45 minutes.

  17. Mana

    Hi Jenny the pie plate needs to be 2 inch deep but what about the size of the pie itself 7? 9 inch?

    • Jenny

      I use a standard size pie pan, which measures about 7 inches across the bottom and 9 inches across the top (theat’s inside rim of the top, not the outside which usually extends).

      • Mana

        Thank you for the information I was looking every store for 10″ pie pan ..No for 2 inch deep pie pan…..

  18. Alice Fong

    Dear jenny,
    May I know cloves isn”t garlic powder? If without this will it make any different for the pie?

    How many inches deep is your pie pan? Mine is just 1+ inch 3 cm deep only, so what can I do?

    I love the puppy, its make me laugh a lot, sooooo cute!!!
    Thank you very much.

    • Jenny

      I see the confusion. Garlic is measured in “cloves” but no, this is not garlic in any form. A clove is a spice similar to nutmeg and it is important to this recipe. My pie pan is almost 2 inches deep so I don’t think you can make this recipe unless you can figure out how to reduce the filling ingredients in half, which may not be easy.

      • Alice Fong

        Thanks for your quick respond, I”ll try to figure it out, may be buy a deeper pie pan, here got sell clove but is not in powder, will find someway else selling clove powder.

        • Jenny

          Some of our stores carry “pumpkin pie spice” which contains all the spices in one.

  19. Mana

    Hi Jenny: I just made this pumpkin pie but the crust was no soft to handle like you show in the video also was no enough to cover the border of the dish….when I used the roller the crust was no easy to get it thin….what is wrong?

    • Jenny

      Assuming you followed the recipe exactly with no substitutions, it sounds like too much flour. That can happen by the way you measure if the flour has settled in the container or bag. Make sure you aerate the flour by stirring it around before measuring and measure by lightly spooning the flour into a flat-topped measuring cup and level off the top with the back of a knife. Do not tap or shake the flour in the container and do not tap or shake the measuring cup. That should help the situation and make it softer and easier to roll so it can fill your pan. Let me know…

      • Mana

        Thanks for the tips…I will do it again…next time I will sift the flour.

        Thanks

        • Jenny

          Pre-sifting could make it measure less than you need. I would stick with just stirring it up really well.

  20. Hanaa

    Hi Jenny,
    I’ve made some of your recipes, and recommending them to my friends .. I’m about to make this recipe too .. but if I didn’t find the evaporated milk, can I use condensed milk instead, and omit the sugar?

    • Jenny

      If you can’t find evaporated milk a better choice would be to replace it with half-and-half or a light cream.

  21. Deidre

    Jenny your pumpkin pie was awesome! I loved the crust, it was so much easier than using butter!! I cook with you all the time, since my Mom passed 2 years ago, you took her place as my cooking advisor!
    Thank you! Dee

  22. Camie

    Hi Jenny, just made your pumpkin pie and the crust looks great and was the easiest one I’ve ever made.

  23. Lisa

    Hi Jenny,

    Can I use skim milk instead of 1% for the dough.

    Thanks!

    • Jenny

      I have never used skim milk in this recipe but I suspect the crust might not be as tender.

  24. Ethan

    Hi Jenny; did you get the pie ring/shield at sur la table as well? I can’t seem to find one anywhere.

  25. tricia

    Hello jenny! Thanks for sharing this recipe. I was wondering… What are your thoughts on using gas or electric ovens. Which do you prefer? I am planning to buy one and I was hoping to get your opinion on this. Btw which one are you using in baking? Thanks in advance!

    • Jenny

      I have a dual fuel range. That’s the kind that has a gas top for cooking and an electric oven for baking. I think it’s the best of both worlds.

  26. Jennie

    Where did you purchase your pie pan? I love the little dog, too cute!!

  27. Alexandra

    Can i sub evaporated milk with yogurt or something?

    • Jenny

      I really don’t know of any substitution, sorry.

  28. Chuck

    I made this pie last night as a pre-test for Thanksgiving and holy pumpkin pie did this turn out great. HANDS DOWN the best pie I have ever made, crust was perfect, flavor was great! This is a must try people!

    • Darlene

      Thanks Chuck! I plan to make this for thanksgiving as well. I’ve never made a pie because I was intimidated by the crust, but this one looks super easy. I thought of doing a test-run, but, after your comment, I don’t feel I need to.

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