Pumpkin Pie

Recipes from Jennifer Keller Smith, a St. Francis registered dietician.



  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon salt
  • 1/3 cup trans-fat free shortening
  • 1/3 cup Butter Buds Mix, liquefied
  • 3 to 4 tablespoons ice water


  • 16 oz pumpkin purée
  • 1¼ cup fat-free evaporated milk
  • whites of 3 large eggs
  • ½ cup firmly packed dark brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • pinch of ground cloves

Topping: ½ cup non-fat or low fat frozen whipped topping, thawed (optional)



  1. Preheat oven to 350°.  Spray 9-inch pie pan with cooking spray.
  2. Combine flour, salt, shortening and Butter Buds Mix with a fork until very coarse. Add water until thoroughly mixed. Do not overwork the dough.
  3. Shape the mixture into 2 balls. Place one ball between 2 pieces of wax paper dusted with flour. Roll the pastry into a circle large enough to fit a 9-inch pan. Reserve second ball for another pie, if desired.
  4. Arrange crust in pan. Prick the bottom with a fork. Bake 10 minutes. Cool to room temperature.


  1. Preheat oven to 450°.  In a large bowl, beat all filling ingredients until no lumps remain.  Pour into pie crust.  Bake 10 minutes.
  2. Reduce heat to 325°. Bake for 50 minutes, or until knife inserted into the center comes out clean.
  3. When serving, top each slice with a dollop of whipped topping, if desired.

Nutrition Info per Serving

Servings: 8

Calories: 258

Total fat: 2 grams

Cholesterol: 2 mg

Sodium: 153 mg

Carbohydrate: 53 grams

Fiber: 5 grams

Protein: 9 grams