Not Too Sweet Guilt Free Sweet Potato Pie

Not Too Sweet Sweet Potato Pie is beyond delectable! You can enjoy a nice slice of sweet potato pie without feeling guilty. Enjoy this simple recipe that tastes scrumptious!
Course Dessert, Side Dish
Cuisine American
Keyword Pie, sweet potato, sweet potato pie, Thanksgiving
Cook Time 1 hour
chilling 3 hours
Servings 12
Calories 243 kcal
Author Pam


  • 2 Keebler ready crust reduced fat graham cracker dessert shells (or any brand that is reduced fat )
  • 8 oz reduced fat cream cheese, softened at room temp
  • 1 can (14 ounce) fat free sweetened condensed milk
  • 3 extra large egg whites
  • 1 extra large whole egg
  • 6 jars (4 oz. each) baby food sweet potatoes
  • 3/4 tsp sea or kosher salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp powdered ginger (optional)
  • 1 /2 tsp vanilla extract
  • 3 tbsp packed brown sugar


  1. 1.Preheat oven to 350 degrees

    2.In a large bowl beat the cream cheeses until smooth using a hand held mixer.

    3.This is an important step: gradually beat in the condensed milk, egg whites, egg. Mix for a minute. Then with a rubber spatula add the baby sweet potatoes, spices and extract until well blended.

    4.Pour the filling into the prepared crusts.

    5.Sprinkle the brown sugar on each pie.

    6.Place on a cookie sheet lined with tin foil.

    7.Bake for anywhere between 50 minutes to 1 hour or so.

    8.Half way through the baking turn the cookie sheet around. Be very careful doing this. You will see the pies start to crack when they are almost done. They may still seem a bit loose but as long as a wooden skewer or toothpick comes out mostly clean they are done.

    9.When you take them out cool on wire rack (without the cookie sheet) for 20 minutes and then put back on the cookie sheet and place in fridge for at least 3 hours.

Recipe Notes