Yes you read that right! Only 45 calories per slice of pumpkin pie! The entire pie is 360 calories! I love creating “skinny” dishes that taste just as good as original and full of healthy ingredients! Now, these are the macros without the crust. You will need to adjust depending on what type of pie crust you choose, if any. I bake this pie without the crust all the time honestly because I just love pumpkin pie filling! This is a great option if you are like that too, or if you have dietary restrictions that do not allow you to have a crust! Serve this pie with some homemade whipped cream for the ultimate classic Fall dessert.
This pie is gluten free, nut free, dairy free, and refined sugar free.
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
If you like the sound of this Fall dessert check out my Pumpkin Cream Cheese Rolls or my Skinny Carrot Cake Bars!
Ingredients
- Pumpkin Puree – 1 15 ounce can of 100% organic canned pumpkin purée.
- Brown Sugar Substitute – 1/3 to 1/2 cup of brown sugar substitute of your choice, such as monk fruit or swerve. Do 1/3 cup if you don’t like super sweet pie.
- Cinnamon – 1/2 teaspoon of ground cinnamon.
- Pumpkin Pie Spice – 1 teaspoon of %E2%80%9D%20target=%E2%80%9D_blank%E2%80%9D%20rel=%E2%80%9Dnoreferrer%20noopener%E2%80%9D>pumpkin%20pie%20spice %0A%0A%0A%0A
- Vanilla – 1 teaspoon of vanilla extract
- Eggs – 2 large organic eggs
- Almond Milk – 1 cup of plain, organic unsweetened almond milk (or milk of choice).
How To Make It
- Preheat oven to 375°F and spray a 9-inch standard pie dish with nonstick spray.
- In a large mixing bowl, whisk together all of the ingredients until fully incorporated.
- Pour the batter into your prepared pie dish (with a crust if you choose to have one).
- Bake for 30-40 minutes or until knife inserted in the center comes out clean. Allow to sit out on the counter for an hour and then chill in the fridge for another 3 hours or so.
- Serve with homemade whipped cream. Store in the fridge for up to 5 days.
If You Want a Crust:
If you would like a crust, I will add an almond flour crust recipe blow, or you can make my personal favorite, sourdough discard pie crust!
- 1/2 cup almond flour
- 1 1/4 cup crushed pecans
- 1/4 cup powdered monk fruit, or sweetener of choice
- 1 teaspoon cinnamon
- 6 tablespoons of grass-fed butter
Simply combine all of these ingredients together in a food processor and press the crust down in the bottom of the pie dish before you pour your pumpkin pie mixture. Bake the pie exactly the same above!
How To Store Leftovers
You can store your leftovers in an airtight container in the refrigerator for up to 5 days or in the pie dish covered with plastic wrap.
Check Me Out on Social Media
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
45 Calorie Pumpkin Pie
Yes you read that right! Only 45 calories per slice of pumpkin pie! The entire pie is 360 calories! I love creating "skinny" dishes that taste just as good as original and full of healthy ingredients! Now, these are the macros without the crust. You will need to adjust depending on what type of pie crust you choose, if any. I bake this pie without the crust all the time honestly because I just love pumpkin pie filling! This is a great option if you are like that too, or if you have dietary restrictions that do not allow you to have a crust! Serve this pie with some homemade whipped cream for the ultimate classic Fall dessert.
Ingredients
Instructions
- Preheat oven to 375°F and spray a 9-inch standard pie dish with nonstick spray.
- In a large mixing bowl, whisk together all of the ingredients until fully incorporated.
- Pour the batter into your prepared pie dish (with a crust if you choose to have one).
- Bake for 30-40 minutes or until knife inserted in the center comes out clean. Allow to sit out on the counter for an hour and then chill in the fridge for another 3 hours or so.
- Serve with homemade whipped cream. Store in the fridge for up to 5 days.
Servings 8
- Amount Per Serving
- Calories 45kcal
- % Daily Value *
- Total Fat 1.7g3%
- Saturated Fat 0.4g2%
- Cholesterol 53.8mg18%
- Sodium 37.5mg2%
- Total Carbohydrate 5.5g2%
- Dietary Fiber 1.7g7%
- Sugars 2.4g
- Protein 2.1g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Hey Nel,
If you scroll up on the post I have two different crust options! The crust that is in the photos is my sourdough discard pie crust:)
Hi did you also post a pie crust recipe by Any chance ? If not I would love to know How you did yours, thanks in advanced !