Pumpkin pie

Low Sodium

Pumpkin is an excellent source of vitamin A which you need for good vision and healthy skin.


1 1/4 pounds pumpkin, unpeeled (You can also use 2 cups canned 100% pure pumpkin.)
4 tablespoons water
1/2 cup firmly packed brown sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
pinch of grated nutmeg
pinch of ground cloves
2/3 cup light cream
2 eggs
1 9-inch pie crust (ready-to-fill shell)


  1. Peel pumpkin and spoon out fibers and seeds. Cut into even-size pieces.
  2. Preheat oven to 350 F.
  3. Place pumpkin pieces and 4 tablespoons water into a saucepan over medium heat. Cover and cook until tender (about 10 minutes).
  4. Place in a colander and drain, pressing gently with the back of a spoon to get as much water out as possible.
  5. Place pumpkin into a large bowl. Mash or puree.
  6. Add sugar, spices, cream and eggs. Mix well and pour into crust.
  7. Bake for 45 to 50 minutes or until set.
  8. Let cool on a wire rack for about 10 to 15 minutes. Serve warm.

Makes 8 servings    

Recipe contains: wheat, milk, egg

Carb choices per serving: 2

Source: Health Online, Inc.; Recipe Source, (previously soar.berkeley.edu); Your Health eMagazine, Oct./Nov. 2000
First Published: 10/10/2000
Last Reviewed: 11/19/2014

pumpkin pie

You can also make this recipe without the mess! To make this recipe with canned pumpkin:

  1. Place first 9 ingredients in a large bowl. Mix well. Pour mixture into crust.
  2. Bake for 45 to 50 minutes or until set.
  3. Let cool for about 10 to 15 minutes. Serve warm.


pumpkin pie nutrition label