Best 2 Low Calorie Pumpkin Pie Recipes
Indulge in the delectable flavors of fall with our collection of low-calorie pumpkin pie recipes. These pies offer a healthier take on the classic dessert, featuring a variety of delicious and nutritious ingredients. From a traditional pumpkin pie with a reduced-calorie crust to a vegan and gluten-free version, our recipes cater to various dietary preferences and restrictions. Each pie is packed with the warm, comforting flavors of pumpkin, cinnamon, nutmeg, and ginger, while maintaining a lighter calorie count. Whether you're looking for a guilt-free Thanksgiving dessert or a cozy treat to enjoy on a chilly autumn evening, our low-calorie pumpkin pies are sure to satisfy your cravings without compromising on taste.
Let's cook with our recipes!
LOW-CALORIE PUMPKIN PIE
"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
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
CRUSTLESS PUMPKIN PIE (LOW-CALORIE)
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
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.
Tips:
- Use a ripe pumpkin: A ripe pumpkin will have a deep orange color and be heavy for its size. Avoid pumpkins that have soft spots or blemishes.
- Roast the pumpkin before using it: Roasting the pumpkin will help to bring out its natural sweetness and flavor. To roast the pumpkin, cut it in half, remove the seeds, and place it cut-side down on a baking sheet. Roast the pumpkin at 400 degrees Fahrenheit for 45 minutes to an hour, or until it is tender.
- Use low-fat milk and Greek yogurt: Low-fat milk and Greek yogurt are good sources of protein and calcium without a lot of calories. They also help to give the pie a creamy texture.
- Use a natural sweetener: Natural sweeteners, such as honey, maple syrup, or stevia, are a healthier alternative to refined sugar. They also add a delicious flavor to the pie.
- Use a whole wheat crust: A whole wheat crust is a good source of fiber and nutrients. It also has a hearty flavor that pairs well with the pumpkin filling.
Conclusion:
This low-calorie pumpkin pie is a delicious and healthy way to enjoy this classic fall dessert. It is made with roasted pumpkin, low-fat milk, Greek yogurt, natural sweetener, and a whole wheat crust. This pie is sure to be a hit with your family and friends.
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