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    Light and Easy Pumpkin Custard Pie Recipe


    • 1/3 cup granulated sugar
    • 1/3 cup packed dark brown sugar
    • 3/4 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1 pinch ground cloves
    • 1 1/2 cups canned pumpkin
    • 1 teaspoon vanilla extract
    • 1 1/4 cup canned evaporated skim milk
    • 2 teaspoons orange zest (orange peel), finely chopped
    • 3 egg whites, lightly beaten
    • 1/4 cup rum (you can substitute orange juice for the rum if you prefer)
    • 1 single pie crust


    Step 1
     Preheat oven to 425°F.
    Step 2
     In a large mixing bowl, combine sugars, cinnamon, nutmeg, and cloves on lowest speed. Beat in the pumpkin, vanilla, evaporated milk, orange peel, and egg whites.
    Step 3
    Beat with electric mixer until nice and smooth. Fold in the rum.
    Step 4
     Pour into prepared 9-inch, deep dish, unbaked pie crust and bake for 10 minutes. Reduce heat to 325°F and bake for 45 minutes more or until knife inserted in the filling comes out clean.
    Step 5
    Let cool and refrigerate until served. Serve with a little dollop of light whipping cream if desired.

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