Low-Calorie Pumpkin Pie Recipe

Low-Calorie Pumpkin Pie Recipe Low-Calorie Pumpkin Pie Recipe photo by Taste of Home Rating 5

"I've brought this crustless pie to the office, and no one knows it's sugar-free," writes Diane Jessen of Bayfield, Colorado. "Even the fellow who says he doesn't eat anything healthy likes its traditional pumpkin flavor."

This recipe is:

Healthy

Diabetic Friendly

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Low-Calorie Pumpkin Pie Recipe
  • Prep: 10 min. Bake: 35 min. + cooling
  • Yield: 8 Servings
10 35 45

Ingredients

  • 1 egg
  • 2 egg whites
  • 1 can (15 ounces) solid-pack pumpkin
  • Sugar substitute equivalent to 3/4 cup sugar
  • 1/2 cup reduced-fat biscuit/baking mix
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 can (12 ounces) fat-free evaporated milk
  • 1 cup reduced-fat whipped topping

Directions

  • In a large bowl, combine the egg, egg whites, pumpkin, sugar substitute, biscuit mix, vanilla and spices until smooth. Gradually stir in evaporated milk.
  • Pour into a 9-in. pie plate coated with cooking spray. Bake at 350° for 35-40 minutes or until knife inserted near the center comes out clean. Cool on a wire rack. Dollop with whipped topping before serving. Refrigerate leftovers. Yield: 8 servings.

Editor's Note: This recipe was tested with Splenda no-calorie sweetener.

Nutritional Facts 1 piece with 2 tablespoons topping equals 124 calories, 2 g fat (1 g saturated fat), 28 mg cholesterol, 160 mg sodium, 19 g carbohydrate, 3 g fiber, 6 g protein. Diabetic Exchange: 1-1/2 starch.

Originally published as Low-Calorie Pumpkin Pie in Light & Tasty October/November 2004, p50

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Reviews for Low-Calorie Pumpkin Pie

Low-Calorie Pumpkin Pie Recipe

Low-Calorie Pumpkin Pie

Tell us what you think of this recipe.
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(1-10) of 24 reviews

Reviewed on Jan. 15, 2012 by maryvandorin

I have made this several times and with no crust it works for people who are watching calories.

Reviewed on Nov. 24, 2009 by Frances51

This is a great recipe. I have made this for several years. It can be done with all egg whites or 1/2 cup of egg beaters. The best sugar substitute is the granulated Splenda that is made for baking--not the little packets. It is sold in the baking isle.

Reviewed on Apr. 10, 2009 by DebCully

I made this low calorie pumpkin pie for me and my husband so many times and it takes all the guilt away and tastes just as great as the traditional pumpkin pie.

Reviewed on Jan. 04, 2009 by clbrander

Very good recipe and low calorie. Can't tell it is a low calorie pie. This will be my pumpkin pie recipe to use for all occasions.

Reviewed on Dec. 09, 2008 by sarah :)

Awesome! Punmpkin pie is my fave dessert. I love this low calorie alternative. Just like the real thing.

Reviewed on Dec. 01, 2008 by bkistner

Re: Low-cal Pumpkin pie; Very good recipe. I made this pie and a traditional pumpkin pie for Thanksgiving and this low-cal pie got eaten first. bjkist

Reviewed on Dec. 01, 2008 by granee2

this is wonderful, tastes great and is quite healthful for my friends that are on special diets.

Reviewed on Nov. 24, 2008 by pambern

What kind of sugar substitute should I use?  Equal or Splenda or Sweet-n-Low?  Thanks for the reviews, I'm looking forward to trying this.

Reviewed on Nov. 23, 2008 by Fitz417

Wonderful Recipe. Have made 3 times already. Making it for Thanksgiving too in place of traditional pie.

Reviewed on Nov. 21, 2008 by darlab

Delicious! I don't feel deprived at all with this delicious recipe. Bravo.

 
 

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