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


  • 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 (0 sugars, 3g fiber), 6g protein. Diabetic Exchanges: 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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ConnieK User ID: 282614 144075
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!"

maryvandorin User ID: 1430948 129545
Reviewed Jan. 15, 2012

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

Frances51 User ID: 3164934 96513
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."

DebCully User ID: 2929636 129543
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."

clbrander User ID: 2513178 57545
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."

bkistner User ID: 3522129 77265
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"

granee2 User ID: 1672281 144072
Reviewed Dec. 1, 2008

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

pambern User ID: 3009639 154612
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."

Fitz417 User ID: 2823779 150039
Reviewed Nov. 23, 2008

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

darlab User ID: 1545865 64525
Reviewed Nov. 21, 2008

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

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