Low Calorie Pumpkin Pie Recipe – 3 Point Value

Light Pumpkin Pie

With all the food filled holidays just around the corner, it’s time to start stocking up your arsenal of delicious, yet low calorie Weight Watchers Thanksgiving Recipes and Weight Watchers Christmas Recipes. And with Thanksgiving being the first in the lineup, we’ve got one tough holiday feast to conquer! And this delicious Thanksgiving Pumpkin Pie Recipe is a great dish to add to your lineup of low calorie Thanksgiving recipes! Creamy and delicious, this dessert recipe uses a light graham cracker crust instead of the traditional pie crust recipe. In my opinion, I think it actually tastes better and it helps us cut a lot of calories and Weight Watchers Points from this dish.

Low Calorie Pumpkin Pie Recipe

Ingredients:
For the crust:
- 4 oz reduced-fat cinnamon graham crackers
- 2 tbsp light butter, melted (I suggest Brummel and Brown)
- 1 tbsp packed light brown sugar
- 1 tsp light Pancake Syrup (I used Aunt Jemima Butter Light Syrup)

For the pie filling:
- 1 1/4 cup canned pumpkin
- 2 large egg whites
- 1 large egg
- 2 tbsp light Pancake Syrup (I used Aunt Jemima Butter Light Syrup)
- 2 tsp pumpkin pie spice
- 1/2 cup dark brown sugar
- 1/4 tsp table salt
- 1/2 cup fat-free evaporated milk
- Top with a dollop of Fat-Free Reddi-Whip whipped cream

Directions:
Preheat oven to 350 degrees.

In a food processor, combine graham crackers and light brown sugar, and process into fine crumbs. In a small bowl, combine the crumbs and the melted butter, and pancake syrup, and mix with hands. Then transfer to an ungreased 9” pie pan, and distribute crust mixture evenly, pressing it against the pan with your hands. Put in the fridge and chill for 40 minutes. Then, bake about 8-10 minutes, or until the pie crust starts to turn that yummy golden brown.

In a large bowl, whip egg whites into a soft peak, using an electric mixer. Fold in remaining ingredients (except the whipped cream). Beat the mixture until smooth, creamy and lump free, and pour into your pie shell. Bake for about 45-50 minutes, or until a knife inserted in the center comes out clean. Let cool for 5-10 minutes. Cut into 8 even slices and top with a nice dollop of the Fat Free Whipped Cream. Enjoy!

Total servings per recipe: 8
Serving size = 1 slice
Each serving = 3 Point Value


Comments

  1. Yep, for the new weight watchers program- it is 4 Points Plus per serving :)

  2. Jill- typically you just add 1 point from the old system to the new system. So, this would be 4 pp per serving. I will be on later today to find out and I will post the new pp value :)

  3. Jill Magaldi says:

    Is this recipe point value for the old weight watchers or points plus program?

  4. Why are there 2 egg whites listed in the crust recipe ingredients, but no reference to them in the directions? Are these the egg whites that go in the filling? If so, is there an additional egg in the filling as well?

    • Thanks for catching my error! The egg whites are part of the filling…not the crust! And yes, there is an additional egg in the filling mixture. So so sorry for the confusion!!

  5. That's no graham cracker crust in the photo!

    • You are correct! The photo is an image of a traditional pumpkin pie, and the purpose of the image is just for a point of reference. I'm not such a good photographer, so sometimes my pictures don't always come out so good and I have to use a stock image. But thanks for your input and sorry about the confusion!

  6. Christie Thompson says:

    What are the little black specks in the pumpkin layer?

  7. sharon krukewitt says:

    I don't do WW,but I do count calories..do you have the calorie count for a serving of this pie? Thanks

    • I don't know the exact calorie count on this, but based on it having a weight watchers points value of 3, it should be somewhere between 100-200 calories per slice.

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