Thanksgiving Day Fat-Free Pumpkin Pie (Ovo Lacto)

A pumpkin pie that belongs on the Thanksgiving table without a single gram of fat. The crust is made from bread crumbs pressed into a sprayed pie plate and baked until crisp, and the filling uses egg whites and skim evaporated milk instead of whole eggs and cream. You still get that classic custardy set and warm spice flavor.

The recipe gives you a choice: roast a fresh sugar pumpkin or use canned. If you go fresh, that hour of covered baking steams the chunks until they’re soft enough to puree smooth in a food processor. Canned is perfectly fine and saves you a solid hour of work. Either way, the filling comes together the same.

Whisking each ingredient in one at a time isn’t fussy for the sake of being fussy. It prevents lumps and ensures the cinnamon, ginger, and nutmeg distribute evenly through the custard instead of clumping. The filling bakes for a full hour at a moderate temperature, which sets it gently without cracking.

Kitchen Tips

• The bread crumb crust needs a generous coat of cooking spray both before and after pressing the crumbs. This is what holds it together without butter
• If using fresh pumpkin, check the water level halfway through baking. Dry pumpkin scorches fast
• The pie is done when the center jiggles slightly but doesn’t slosh. It firms up as it cools
• Save the pumpkin seeds! Toss with a pinch of salt and roast on a sheet pan for a snack

Variations

• Swap the bread crumbs for crushed graham crackers sprayed with cooking spray for a sweeter crust
• Add a pinch of ground cloves or allspice to deepen the spice profile
• Top with a dollop of fat-free whipped topping and a dusting of cinnamon before serving