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

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4.5 22 26
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"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."
TOTAL TIME: Prep: 10 min. Bake: 35 min. + cooling
MAKES:8 servings
TOTAL TIME: Prep: 10 min. Bake: 35 min. + cooling
MAKES: 8 servings

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

Nutritional Facts

1 piece: 124 calories, 2g fat (1g saturated fat), 28mg cholesterol, 160mg sodium, 19g carbohydrate (0g sugars, 3g fiber), 6g protein Diabetic Exchanges:1-1/2 starch

Directions

  1. In a large bowl, combine the egg, egg whites, pumpkin, sugar substitute, biscuit mix, vanilla and spices until smooth. Gradually stir in evaporated milk.
  2. 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.
Originally published as Low-Calorie Pumpkin Pie in Light & Tasty October/November 2004, p50


Reviews for Low-Calorie Pumpkin Pie

AVERAGE RATING
(26)
RATING DISTRIBUTION
5 Star
 (19)
4 Star
 (4)
3 Star
 (3)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
ConnieK
Reviewed Nov. 29, 2013

"This was very good. You don't miss the crust since a small crust does form (from the bisquick, I guess). Tastes like the traditional pumpkin pie that I'm used to. A keeper!"

MY REVIEW
maryvandorin
Reviewed Jan. 15, 2012

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

MY REVIEW
Frances51
Reviewed Nov. 24, 2009

"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."

MY REVIEW
DebCully
Reviewed Apr. 10, 2009

"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."

MY REVIEW
clbrander
Reviewed Jan. 4, 2009

"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."

MY REVIEW
bkistner
Reviewed Dec. 1, 2008

"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"

MY REVIEW
granee2
Reviewed Dec. 1, 2008

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

MY REVIEW
pambern
Reviewed Nov. 24, 2008

"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."

MY REVIEW
Fitz417
Reviewed Nov. 23, 2008

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

MY REVIEW
darlab
Reviewed Nov. 21, 2008

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

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