If you’ve ever wished you could enjoy pumpkin pie every day without the sugar crash or guilt, this one’s for you. My 45 calorie pumpkin pie tastes just as creamy, cozy, and nostalgic as the classic, but it’s made with simple, wholesome ingredients and no refined sugar.
Whether you’re keeping things light during the holidays or just craving something sweet and spiced on a cool fall night, this pie is comfort food made clean and simple.
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.
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. You can also try coconut sugar.
- Cinnamon – 1/2 teaspoon of ground cinnamon.
- Pumpkin Pie Spice – 1 teaspoon of pumpkin pie spice
- Salt – 1/4 tsp salt
- 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 your oven to 375°F and lightly spray a 9-inch pie dish with nonstick spray.
- In a large bowl, whisk together all ingredients until smooth and fully combined.
- Pour the mixture into your prepared pie dish. You can bake it crustless or use a crust if you prefer a more traditional pie.
- Bake for 30 to 40 minutes, or until a knife inserted in the center comes out clean.
- Let it cool for about 1 hour at room temperature, then refrigerate for at least 3 hours before slicing.
If You Want a Crust:
If you would like a crust, I will add an almond flour crust recipe blow.
- 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.
Serving Ideas
- Serve chilled with homemade whipped cream or coconut whipped cream.
- Sprinkle cinnamon or crushed pecans on top for extra flavor.
- Store leftovers covered in the fridge for up to 5 days. The flavor actually deepens after sitting overnight.
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!
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Description
My 45 calorie pumpkin pie tastes just as creamy, cozy, and nostalgic as the classic, but it’s made with simple, wholesome ingredients and no refined sugar.
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.
Nutrition Facts
Nutrition Facts
Servings 8
Serving Size 1 slice
- 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.
User Reviews
could egg whites be substituted for the eggs?
I recommend using whole eggs for correct binding and structure!
Delicious! Took a bit over 40 minutes to fully bake for me but tasted great!
Hey Adrian!
So glad you enjoyed. All ovens bake a little bit differently so the time can vary slightly!
great
Delicious option for a low cal dessert. No crust, and I used Lakanto, monkfruit, brown sugar substitute. I did add a bit more spice the second go-around because I like it spicy. Definitely scratched the itch for a sweet finish for the day.
Hey Kara!
Thanks for your feedback. I am so glad you enjoyed it! It definitely hits that sweet tooth craving:)
Hey Valentine! The calories do not include a crust. I typically make this recipe without a crust, but featured one in the photos more for aesthetic purposes and to show that you can add one if you would like. If you add a pie crust, you will need to adjust the calories. Just divide the pie crust by calories by 8 and add that to the 45 calories:)
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:)
Hello! Is it the same amount of calories as listed when it has the pie crust? If not, how many is it with the 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 !