The Best Low Calorie Pumpkin Pie Recipe! (That's Not Crustless)
User Reviews
5
The Best Low Calorie Pumpkin Pie Recipe! (That's Not Crustless)
Description
The Best Low Calorie Pumpkin Pie Recipe starts with a ready pie crust and a mixture combining canned pumpkin puree with eggs, brown sugar, granular sweetener, and vanilla protein powder. Greek yogurt and unsweetened vanilla almond milk provide creaminess and lighten the filling. Cornstarch helps to thicken the custard so it holds shape after baking.
Spices including pumpkin pie spice, cinnamon, and vanilla extract build the characteristic flavor profile of pumpkin pie. The baking process begins at a higher temperature to set the crust and top, then reduces temperature to allow the filling to cook gently until a toothpick inserted near the center comes out clean, preventing overbaking.
Once baked and cooled, chilling the pie for several hours improves flavor and texture. It can be topped with whipped cream or similar as desired. For dietary adaptations, gluten-free crusts or vegan substitutions can be used, although those alter texture and flavor.
Ingredients
- 1 pie crust I used Pillsbury, frozen deep dish
- 1 pumpkin puree I used Libby, 15-oz. can, 425g
- 2 egg large
- 1/3 cup brown sugar I used Swerve, 64g
- 1/4 cup sweetener I used Swerve, granular, 48g
- 1 coop protein powder vanilla, 31g
- 1/4 cup Greek yogurt plain, nonfat, 60g
- 1/3 cup almond milk unsweetened vanilla, 90g
- 2 Tbsp cornstarch 16g
- 1 Tbsp pumpkin pie spice 6g
- 2 tsp cinnamon
- 1 tsp vanilla extract pure
Instructions
- Preheat the oven to 425 degrees F.
- In the bowl of a stand mixer (or with a hand mixer) combine all the ingredients.
- Pour the pumpkin pie batter into the pie crust and bake for 15 minutes. Reduce temperature to 350 degrees F and bake for 40-45 minutes, or until a toothpick inserted near the center comes out clean.
- Let cool to room temperature. Then store, covered, in the fridge for 2-3 hours*. Top with a cool whip or whipped cream if desired, and enjoy!
Notes
- For best texture and flavor, chill the pie for 2–3 hours before serving.
- Use a gluten-free pie crust to make the recipe gluten-free if desired.
- For a vegan version, omit eggs or substitute with flax eggs and use dairy-free yogurt and protein powder.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 143 kcal
% Daily Value*
| Serving | 1/8 of pie | |
| Calories | 143kcal | 7% |
| Carbohydrates | 14.6g | 5% |
| Protein | 6.4g | 13% |
| Fat | 6.5g | 10% |
| Saturated Fat | 2.4g | 12% |
| Fiber | 0.4g | 2% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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