Low Calorie Pumpkin Pie

No need to skip dessert this Thanksgiving….just try this healthier, low calorie Pumpkin Pie recipe instead. By making a few small tweaks to my mom’s traditional Thanksgiving Pumpkin Pie, and switching out the high fat crust for a delicious whole wheat version, I was able to make this amazing Weight Watchers Pumpkin pie that is delicious, lovely, and just 5 Points per serving! Other versions of light pumpkin pie recipes that I’ve seen, suggest going crustless, or, thinning out your crust as much as possible in order to lower that Points value. My response to that? NO WAY!!! I loooooove pie crust. And I’m not about to sacrifice it. But I am usually pretty overwhelmed around the holidays, so I like to keep things as simple as possible. That means I buy a pre-made pie crust. No shame in my game, folks. I LOVE the Organic Whole Wheat Pie Crust from Wholly Wholesome….it tastes amazing and you’d never know it’s healthier. This is usually my go to pre-made pie crust. If you prefer to make your own pie crust from scratch, by all means, go right ahead. Just make sure to use a whole wheat pie crust recipe (there’s a ton of them that you can find through a quick Google search). So don’t pass on the pumpkin pie this year, just serve up this Low Points Pumpkin Pie Recipe, and enjoy the guilt free indulgence. Happy Thanksgiving!

Low Calorie Pumpkin Pie Recipe

No Thanksgiving dinner would be complete without pumpkin pie! And this low calorie version is a must for all Weight Watchers who want to have their pie and eat it too.

Ingredients

  • 1 frozen 9” whole wheat pie crust, thawed
  • 1 15oz can pure pumpkin
  • 1/2 cup dark brown sugar, packed
  • 1/2 cup skim milk
  • 1 tsp pumpkin pie spice
  • 1 large egg
  • 2 egg whites
  • 2 tsp vanilla extract
  • 1/4 tsp salt

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large bowl, beat together all pie filling ingredients (everything except the crust) using an electric mixer. Mix until smooth. Pour the filling mixture into the pie shell.
  3. Bake for about an hour or until a toothpick inserted in the center comes out clean.
  4. Let cool for at least 5 minutes, cut into 8 slices and serve. (Optional: top with a dollop of light whipped cream before serving)

Preparation time: 5 minute(s)

Cooking time: 1 hour(s)

Diet type: Vegetarian

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate

Number of servings (yield): 8

Culinary tradition: USA (Traditional)

Calories: 202

Fat: 8.5g

Protein: 4.5g

Entire recipe makes 8 servings
Serving size is 1 slice
Each serving = 5 Points

PER SERVING: 202 calories; 8.5g fat; 29g carbohydrates; 4.5g protein; 3.5g fiber

2 Comments

  1. I have been baking this pie for 90 minutes now and it is still liquid in the middle. The edges look like they are burning so I took it out of the oven. I followed the instructions exactly. Something isn’t right.

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