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This low calorie pumpkin pie recipe is only 150 calories per slice and it tastes like the real thing! It literally takes about 5 minutes to make and pop in the oven. I also have a secret ingredient that will also blow your mind if you are looking for a sweetener that is lower in calories and tastes amazing (not fake like so many mock sweeteners).
So I like to play a little food game with my Dad. Take something classic (like pumpkin pie) and make it healthier or lower in calories and see if he notices.
I won this one! Why make lower calorie pumpkin pie you say? SO I CAN EAT MORE – duh! You should also definitely check out this delicious Skillet Apple Crisp if you love delicious fall favors.
First we must discuss my secret weapon: Joseph’s Sugar Free Maple Syrup.
I stumbled upon this product and am obsessed with it (and no I am NOT sponsored by this company).
I literally ordered like 20 bottles (and I do mean literally, not figuratively). I also paid a stupid amount of money to ship a bottle to my friend in the UK because it is so good and I wanted her to try it for Christmas.
Not only do I use it as a lower calories sweetener in my recipes (such as my fabulous pumpkin pie) but I use it on my oatmeal, pancakes….even on my chicken (like chicken and waffles style)!
I have tried so many other artificial sweeteners and they all taste gross. This one is bomb.
OK – enough of my loving rant about my syrup.
One other note about the low-calorie-ness of this recipes. Unsweetened almond milk! I could write a whole other post about my love for this. I drink it in my coffee every morning. There is only 30 calories in 1 cup! And, I still find it creamy and satisfying.
Mix it up & Pop it in the Oven!
Preheat oven to 350 degrees.
In mixing bowl, combine Joseph’s Sugar Free Maple Syrup, salt, pumpkin pie spice, unsweetened almond milk, unsweetened canned pumpkin and eggs.
Blend with hand beater or whisk thoroughly.
Pour into pie crust. The crust I used had 800 calories (if you are making the 150 calorie version of this recipe).
Bake for 45 minutes. Let cool and pop in the fridge.
Need holiday dessert ideas?
You will love these Soft Gingerbread Cookies, easy no-bake Coconut Rum Balls, and for a delicious Christmas Cocktail, you will love this Gingerbread Martini!
Low Calorie Pumpkin Pie
the real thing! It literally takes about 5 minutes to make and pop in the oven.
I have a secret ingredient that will also blow your mind if you are looking for
a sweetener that is lower in calories and tastes amazing (not fake like so many
mock sweeteners).
Equipment
- Whisk or Hand Blender/Beaters
Ingredients
- 3/4 Cup Joseph's Sugar–Free Maple Syrup (180 ml)
- 2 Tsp Pumpkin Pie Spice Or combine: cinnamon, nutmeg, ginger.
- 1 Dash Salt
- 3/4 Cup Unsweetened Almond Milk (Plain or Vanilla – Unsweetened)
- 15 Oz Can Pumpkin Plain/Unsweetened
- 1 Graham Cracker Pie Crust 800 calories (some crusts have more), 6 oz, 9"
- 3 Eggs
Instructions
- Preheat oven to 350 degrees.
- Mix all ingredients with beater or whisk thoroughly.
- Pour into pie crust.
- Cook 45 minutes.
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