Low Calorie Pumpkin Pie Recipes

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SKINNY PUMPKIN PIE



Skinny Pumpkin Pie image

53% less fat • 80% less sat fat • 24% fewer calories than the original recipe. The real secret's in the crust.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h25m

Yield 8

Number Of Ingredients 12

1 1/4 cups Gold Medal™ all-purpose flour
1 teaspoon sugar
1/4 teaspoon salt
1/4 cup vegetable oil
3 to 4 tablespoons fat-free (skim) milk
3 egg whites or 1/2 cup fat-free egg product
1/2 cup sugar
1 1/2 teaspoons pumpkin pie spice
1/8 teaspoon salt
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 can (12 oz) evaporated fat-free milk
1/2 teaspoon vanilla

Steps:

  • Heat oven to 425°F. In medium bowl, mix flour, 1 teaspoon sugar, 1/4 teaspoon salt and the oil with fork until well mixed. Stir in milk, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl. Shape pastry into a ball, using your hands. Press pastry in bottom and up side of 9-inch glass pie plate; flute as desired or press pastry to top edge of pie plate with fingers or fork.
  • In medium bowl, beat egg whites slightly with wire whisk or egg beater. Beat in remaining filling ingredients. Pour filling into pastry-lined pie plate; carefully place on oven rack. Bake 15 minutes.
  • Reduce oven temperature to 350°F. Cover edge of pie crust with 2- to 3-inch strip of foil to prevent excessive browning. Bake about 45 minutes longer or until knife inserted in center comes out clean. Cool on cooling rack at least 1 hour before serving. After cooling, pie can remain at room temperature up to an additional 5 hours, then should be covered and refrigerated.

Nutrition Facts : Calories 250, Carbohydrate 38 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 20 g, TransFat 0 g

LOW-FAT PUMPKIN PIE



Low-Fat Pumpkin Pie image

You won't miss the fat one bit when you slice into this spicy pumpkin pie with its golden crust and creamy filling. Sharon Haugen of Fargo, North Dakota shares the recipe for her lightened-up twist on a Thanksgiving classic.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 6

1 can (15 ounces) solid-pack pumpkin
1 can (14 ounces) fat-free sweetened condensed milk
1/2 cup egg substitute
1/2 teaspoon salt
1/2 teaspoon each ground ginger, cinnamon and nutmeg
1 unbaked pastry shell (9 inches)

Steps:

  • In a large bowl, beat the pumpkin, condensed milk, egg substitute and seasonings just until smooth. Pour into pastry shell., Bake at 425° for 15 minutes. Reduce heat to 350°; bake 25-30 minutes longer or until a knife inserted in the center comes out clean. Cool completely on a wire rack. Store in the refrigerator.

Nutrition Facts : Calories 246 calories, Fat 6g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 334mg sodium, Carbohydrate 42g carbohydrate (0 sugars, Fiber 3g fiber), Protein 8g protein.

LOW-CALORIE PUMPKIN PIE



Low-Calorie Pumpkin Pie image

"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."

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 11

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

Steps:

  • Preheat oven to 350°. 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 until knife inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack. Dollop with whipped topping before serving. Refrigerate leftovers.

Nutrition Facts : Calories 124 calories, Fat 2g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 160mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges

LOW-FAT PUMPKIN PIE



Low-Fat Pumpkin Pie image

Thanksgiving is coming up, and we all know what that means! Food! Hey, we all love pumpkin pie, right? Why not make it low-fat? What? You didn't think that it could be done? Well feast your eyes (and mouth) on this!

Provided by Dan3743

Categories     Pie

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 12

2/3 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon ginger, ground
1/2 teaspoon nutmeg, ground
1 pinch clove, ground
1 1/2 cups canned pumpkin
1 1/2 cups evaporated skim milk
1/2 teaspoon orange rind, grated
3 egg whites, slightly beaten
1 teaspoon vanilla extract
1/2 cup orange juice
9 inches low-fat pie shells, unbaked (graham cracker is fine)

Steps:

  • Preheat oven to 450F.
  • In a large bowl, combine sugar, cinnamon, ginger, nutmeg and cloves
  • pumpkin and stir well
  • Add vanilla, evaporated milk, orange rind and egg whites
  • Beat with an electric mixer until smooth
  • Fold in orange juice
  • Pour into unbaked pie shell bake for 10 minutes
  • Reduce heat to 325F and bake for 45 minutes or until knife inserted comes out clean.

Nutrition Facts : Calories 247.9, Fat 7.8, SaturatedFat 2, Cholesterol 1.9, Sodium 303.7, Carbohydrate 38.2, Fiber 2.3, Sugar 25.2, Protein 7

SKINNY PUMPKIN PIE PUDDING



Skinny Pumpkin Pie Pudding image

A creamy pumpkin pudding that is low in calories. Top with fat-free whip cream and a sprinkle of graham crackers or pumpkin seeds.

Provided by Yoly

Categories     Fruits and Vegetables     Vegetables     Squash

Time 2h10m

Yield 4

Number Of Ingredients 4

1 ¾ cups skim milk
1 (3.5 ounce) package instant pumpkin pudding
½ cup pumpkin puree
½ teaspoon pumpkin pie spice

Steps:

  • Stir skim milk and pudding together in a bowl until smooth, about 2 minutes. Add pumpkin and pumpkin pie spice and stir until well incorporated. Pour into 4 dishes and refrigerate until set.

Nutrition Facts : Calories 137.7 calories, Carbohydrate 30.7 g, Cholesterol 2.1 mg, Fat 0.3 g, Fiber 0.9 g, Protein 4 g, SaturatedFat 0.1 g, Sodium 472 mg, Sugar 24.7 g

CRUSTLESS PUMPKIN PIE (LOW-CALORIE)



Crustless Pumpkin Pie (Low-Calorie) image

I have tried several variations of low calorie crustless pumpkin pies and this is by far my favorite. Very rich and creamy. Even my picky husband likes it.

Provided by Elaine

Categories     Pie

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 7

1 (15 ounce) can pumpkin
1 (12 ounce) can evaporated skim milk
3/4 cup egg substitute
1/2 teaspoon salt
1 -2 tablespoon pumpkin pie spice (I like mine spicier)
1 teaspoon vanilla
2/3 cup splenda sugar substitute

Steps:

  • Combine all ingredients and beat until smooth.
  • Pour into 9-inch pie pan sprayed with cooking spray.
  • Bake at 400 degrees F for 15 minutes; reduce temperature to 325 degrees F and bake for 45 minutes more.
  • Pie is done when knife inserted into center comes out clean.

PUMPKIN PIE FOR DIETERS



Pumpkin Pie for Dieters image

If you want to stay on your diet this is a terrific crustless pumpkin pie recipe you will love.

Provided by OCEANBREEZE32

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h10m

Yield 6

Number Of Ingredients 5

1 (15 ounce) can pumpkin puree
½ cup skim milk
1 (1 ounce) package instant sugar-free vanilla pudding mix
1 teaspoon pumpkin pie spice
1 (8 ounce) container fat free frozen whipped topping

Steps:

  • In a medium bowl, mix together the pumpkin, milk, and instant pudding mix. Stir in the pumpkin pie spice, and fold in half of the whipped topping.
  • Pour into an 8-inch pie plate, and spread remaining whipped topping over the top. Chill for 1 hour, or until set.

Nutrition Facts : Calories 109.7 calories, Carbohydrate 23 g, Cholesterol 0.4 mg, Fat 0.3 g, Fiber 2.2 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 394.4 mg, Sugar 7.6 g

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Top Asked Questions

How do you cook a pumpkin pie without a crust?
Pour into 9-inch pie pan sprayed with cooking spray. Bake at 400 degrees F for 15 minutes; reduce temperature to 325 degrees F and bake for 45 minutes more. Pie is done when knife inserted into center comes out clean. “I have tried several variations of low calorie crustless pumpkin pies and this is by far my favorite.
Is pumpkin pie low sugar and dairy free?
This recipe for a healthy pumpkin pie is low sugar and needs just 6 ingredients to make! A rich and creamy filling in a light pie crust, no one will know it’s completely dairy free! When the holiday season rolls around, I know my stomach is in for a treat full of delicious pumpkin desserts. I have a few favorites up my sleeve.
How many calories in a slice of pumpkin pie?
Low Calorie Pumpkin Pie Recipe from LaLaLoosh (168 calories per slice) This recipe is perfect when you really just want a pumpkin pie slice with the crust without the high calories. 168 calories a slice is a great alternative! Get the recipe here.
What makes this healthy pumpkin pie healthy?
This Healthy Pumpkin Pie uses almond milk in place of sweetened condensed milk and Swerve, a natural sugar replacement, in place of white and brown sugar. So really, you can enjoy a piece or two (…or three) without any of the sugar high or guilt Another cool part about this Healthy Pumpkin Pie recipe?

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