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! To top this delicious low calorie pie off, it is also low carb (4 grams of net carbs per slice), pescatarian, gluten dree, nut free, and dairy free! This pumpkin pie does not have a crust, but you could certainly add one! If you want to know my go-to healthy pie crust recipe, I talk about that below! Serve this pie with some homemade whipped cream.
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% canned pumpkin purée.
- Brown Sugar Substitute – 1/3 cup of brown sugar substitute of your choice. I used swerve.
- Cinnamon – 1/2 teaspoon of ground cinnamon.
- Nutmeg – 1/4 teaspoon nutmeg
- Salt – Dash of salt
- Vanilla – 1 teaspoon of vanilla extract
- Pumpkin Pie Spice – 1/2 teaspoon of " target="_blank" rel="noreferrer noopener">pumpkin pie spice
- Eggs – 2 large eggs
- Almond Milk – 1 cup unsweetened almond milk.
How To Make It
- Preheat oven to 375°F and spray a 9-inch pie dish with nonstick spray.
- In a large mixing bowl, mix together all of the ingredients with an electric mixer until fully incorporated.
- Pour the batter into your prepared pie dish.
- Bake for 30-40 minutes or until knife inserted in the center comes out clean. Cool in the fridge for at least an hour to cool off.
- Serve with homemade whipped cream. Store in the fridge for up to a week.
If You Want a Crust:
If you would like a crust, here is my go-to crust recipe:
- 1/2 cup almond flour
- 1 1/4 cup crushed pecans
- 1/4 cup powdered swerve, or sweetener of choice
- 1 teaspoon cinnamon
- 6 tablespoons of butter, coconut oil, or oil of choice.
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 376 calories! I love creating "skinny" dishes that taste just as good as original and full of healthy ingredients! To top this delicious low calorie pie off, it is also low carb (4 grams of net carbs per slice), pescatarian, and dairy free! This pumpkin pie does not have a crust, but you could certainly add one! If you want to know my go-to healthy pie crust recipe, I talk about that below! Serve this pie with some homemade whipped cream to top it off!
Ingredients
Instructions
-
Preheat oven to 375°F and spray a 9-inch pie dish with nonstick spray.
-
In a large mixing bowl, mix together all of the ingredients with an electric mixer until fully incorporated.
-
Pour the batter into your prepared pie dish.
-
Bake for 30-40 minutes or until knife inserted in the center comes out clean. Cool in the fridge for at least an hour to cool off.
-
Serve with sugar free whipped cream. Store in the fridge for up to a week.
Serving Size 1 slice
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.
