Skinny Pumpkin Pie Recipe

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crumbly bottom layer made with flour and salted butter and top layer made with fresh pumpkin puree and milk

Prep time:
Cook time:
Servings: 8 person


Cost per serving $0.24 view details
  • For the bottom layer
  • 1 1/4 cups of all purpose flour
  • 1/2 cup soften salted butter
  • 1 tbsp castor sugar
  • For the top layer
  • 1 cup pumpkin puree (made with fresh pumpkin after simmering and mashing)
  • 1/2 cup condensed milk
  • 1 tsp lemon juice
  • 3 tbsp corn flour
  • 2 tbsp carton milk


  1. Crumble the ingredients for the bottom layer.
  2. Makes sure they are incorporated well into each other without any lumps.
  3. Add on a greased baking tray and press/compact firmly.
  4. Bake at 180C for 20 to 25 mins to set it in.
  5. Meanwhile vigorously whisk all the ingredients for the top layer.
  6. Pour over the baked crumble/top layer.
  7. Put back in the oven and bake for another 40 mins.
  8. Remove and let it cool down before cutting.
  9. (Optional; dust cinnamon and icing sugar over the baked pie)


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Nutrition Facts

Amount Per Serving %DV
Serving Size 82g
Recipe makes 8 servings
Calories 169  
Calories from Fat 24 14%
Total Fat 2.78g 3%
Saturated Fat 1.74g 7%
Trans Fat 0.0g  
Cholesterol 7mg 2%
Sodium 104mg 4%
Potassium 174mg 5%
Total Carbs 32.15g 9%
Dietary Fiber 1.4g 5%
Sugars 13.77g 9%
Protein 4.38g 7%
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