Low-Calorie Pumpkin Pie

Name: Low-Calorie Pumpkin Pie
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 8 servings.
Ingredients: 1 large egg; 2 large 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

"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."

Ingredients

1 large egg
2 large 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 in the center comes out clean. Cool on a wire rack. Dollop with whipped topping before serving. Refrigerate leftovers.

Editor's Note

This recipe was tested with Splenda no-calorie sweetener.

Nutrition 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.

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

Reviews

My Review

Click stars to rate

Average Rating:

ConnieK

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

Jan 15, 2012

I have made this several times and with no crust it works for people who are watching calories.
Frances51

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

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

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

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

Dec 1, 2008

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

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

Nov 23, 2008

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

Nov 21, 2008

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