The Best Low Calorie Pumpkin Pie Recipe! (That's Not Crustless)

Healthy pumpkin pie sliced in a pie pan with whipped cream.

The Best Low Calorie Pumpkin Pie Recipe! (That's Not Crustless)

Course: Dessert

Cuisine: American

Prep Time: 10

Cook Time: 1

Total Time: 1 10

Servings:

Calories: 143kcal

Author: Lauren

You're going to go nuts over this creamy, homemade Low Calorie Pumpkin Pie Recipe that 100% tastes like the real deal! Say goodbye to the extra calories thanks to some simple substitutions and enjoy a slice...or two, or three! GUILT FREE with some cool whip for Thanksgiving dinner!

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Ingredients

1 frozen deep dish pie crust I used Pillsbury
1 15-oz. can pumpkin (425g) I used Libby
2 large eggs
1/3 cup brown sugar (64g) I used Swerve
1/4 cup granular sweetener (48g) I used Swerve
1 scoop vanilla protein powder (31g)
1/4 cup plain nonfat Greek yogurt (60g)
1/3 cup unsweetened vanilla almond milk (90g)
2 Tbsp cornstarch (16g)
1 Tbsp pumpkin pie spice (6g)
2 tsp cinnamon
1 tsp pure vanilla extract

Instructions

Preheat the oven to 425 degrees F.
In the bowl of a stand mixer (or with a hand mixer) combine all the ingredients.
Pour the pumpkin pie batter into the pie crust and bake for 15 minutes. Reduce temperature to 350 degrees F and bake for 40-45 minutes, or until a toothpick inserted near the center comes out clean.
Let cool to room temperature. Then store, covered, in the fridge for 2-3 hours*. Top with a cool whip or whipped cream if desired, and enjoy!

Notes

*I think it tastes BEST chilled, but if you rather, you can also serve out of the oven.

To make gluten-free: use a gluten-free pie crust

To make vegan: omit eggs (or sub for flax eggs) and use dairy-free yogurt and protein powder

Nutrition