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

Low-Calorie Pumpkin Pie Recipe

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4.5 22
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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


  • 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 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.


  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

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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!"

Reviewed Jan. 15, 2012

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

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."

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."

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."

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