Skinny Coconut Pumpkin Pie
Serves: 8
Nutrition Information Per Serving : 254 Calories, Fat 10g, Protein 5g, Carbohydrates 36g, Cholesterol 73mg, Sodium 273mg, Fiber 2g
  • 1 frozen unbaked deep dish pie crust (9-inch)
  • 3 eggs, beaten (we use
  • Eggland's Best eggs
  • because they have 25% less saturated fat than other eggs)
  • ¾ cup packed brown sugar
  • 1 tablespoon pumpkin pie spice
  • ½ teaspoon salt
  • 1 can (15 ounces) pumpkin
  • 1 can (13.66 ounces) Thai Kitchen® Lite Coconut Milk
  1. PLACE
  2. frozen pie crust on foil-lined baking sheet.
  3. MIX
  4. eggs, sugar, pumpkin pie spice and salt in large bowl until smooth. Stir in pumpkin. Gradually add coconut milk, mixing well. Pour into pie crust.
  5. BAKE
  6. in preheated 425°F oven 15 minutes. Reduce oven temperature to 350°F. Bake 55 minutes longer or until knife inserted in center comes out clean. Cool on wire rack.
  7. SERVE
  8. warm or refrigerate until ready to serve. Store leftover pie in refrigerator.
  9. Makes 8 servings. (HOWEVER,
  10. WE SUGGEST MAKING 10 servings—this way each is just 200 calories per serving, woohoo!
Recipe by Nutrition Twins at