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Low Calorie Pumpkin Pie! Made with a pecan oat crust and topped with a lightly sweetened pumpkin custard. This pumpkin pie is incredibly easy to make, flavorful and perfect for getting a pumpkin fix.

Skinny Pumpkin Pie! Made with a pecan oat crust and topped with a lightly sweetened pumpkin custard. This pumpkin pie is incredibly easy to make, flavorful and perfect for getting a pumpkin fix. Gluten Free + Low Calorie
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This low calorie pumpkin pie recipe is so simple! Made with my low calorie pie crust recipe that has just three ingredients and comes together beautifully every time, this lighter and healthier pumpkin pie is tasty, satisfying while being calorie conscious!

I’m not one who’s big on sweets, but this healthier pumpkin pie recipe I’m a big fan of and regularly goes on my list of healthy Thanksgiving recipes each year.

Skinny Pumpkin Pie! Made with a pecan oat crust and topped with a lightly sweetened pumpkin custard. This pumpkin pie is incredibly easy to make, flavorful and perfect for getting a pumpkin fix. Gluten Free + Low Calorie

I love pumpkin everything! Pumpkin pie, pumpkin protein bars, pumpkin almond flour muffins, pumpkin cookie dough! Pumpkin is so versatile to cooke and bake with. It can be used in nearly any recipe to make it healthy and delicious.

It has a mild flavor so at times, you don’t even know it’s there everything from pumpkin pancakes to pumpkin cornbread to pumpkin cheesecake and to many more healthy pumpkin recipes!

Skinny Pumpkin Pie! Made with a pecan oat crust and topped with a lightly sweetened pumpkin custard. This pumpkin pie is incredibly easy to make, flavorful and perfect for getting a pumpkin fix. Gluten Free + Low Calorie

And by real food, I mean lean protein, fiber and complex carbohydrates. Sure, I’ll have an occasional bag of popcorn after dinner here or there but my cravings for sweets are minimal. It’s true that when you health your relationship with food, your cravings and food noise decreases.

But what you do need is a good reliable low-calorie pumpkin pie recipe for the holidays. One that’s lower in calories and incredibly simple to make.

Skinny Pumpkin Pie! Made with a pecan oat crust and topped with a lightly sweetened pumpkin custard. This pumpkin pie is incredibly easy to make, flavorful and perfect for getting a pumpkin fix. Gluten Free + Low Calorie

One that’s got an irresistible pecan oat crust topped with a thick, custard-like filling that’s bursting with warm flavors. Sweet enough that you’ll want to eat it, but not too sweet that you’ll want the whole thing.

So, if you’re looking for the best pumpkin pie recipe this lighter pumpkin pie is it!

Skinny Pumpkin Pie! Made with a pecan oat crust and topped with a lightly sweetened pumpkin custard. This pumpkin pie is incredibly easy to make, flavorful and perfect for getting a pumpkin fix. Gluten Free + Low Calorie

I could go on and on boasting about how I slaved over this all day in the kitchen to make the best and healthiest dessert for my guests, but I’d be lying. I didn’t do much at all. Exactly why I adore this skinny pumpkin pie! It gives me more time to sit back and relax during the holidays.

No heavy brain work or fancy equipment needed either. Just a food processor (or high-speed blender) and a springform pan and a really big appetite!

Skinny Pumpkin Pie! Made with a pecan oat crust and topped with a lightly sweetened pumpkin custard. This pumpkin pie is incredibly easy to make, flavorful and perfect for getting a pumpkin fix. Gluten Free + Low Calorie
Skinny Pumpkin Pie! Made with a pecan oat crust and topped with a lightly sweetened pumpkin custard. This pumpkin pie is incredibly easy to make, flavorful and perfect for getting a pumpkin fix. Gluten Free + Low Calorie
5 from 1 vote
Servings: 8 slices

Low Calorie Pumpkin Pie

Low Calorie Pumpkin Pie! Made with a pecan oat crust and topped with a lightly sweetened pumpkin custard. This pumpkin pie is incredibly easy to make, flavorful and perfect for getting a pumpkin fix.
Prep: 25 minutes
Cook: 1 hour 10 minutes
Resting Time: 1 hour
Total: 2 hours 35 minutes
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Ingredients 

For the Crust

For the Filling:

Instructions 

  • Preheat oven to 350 F. Prepare a 7″ springform pan by placing parchment paper on the bottom of the pan and lightly spraying the sides with nonstick cooking spray.
  • To a food processor or high speed blender, add the ingredients for the crust. Process on high until the mixture becomes sticky and clumps together. Depending on the dates and how they absorbed the water, you may need to add water to the mixture to get it to the sticky consistency.
  • Transfer the crust to the pan. Pat it down into the bottom of the pan with your hands forming an even layer on the bottom of the pan.
  • Next add the ingredients for the filling to the food processor or blender. Process on high until creamy and smooth.
  • Transfer the mixture to the pan, spreading into an even layer over the crust.
  • Bake at 350 F 60-70 minutes. Oven times will vary especially with baking so check that you can remove a toothpick clean from the center prior to removing.
  • Cool the pie in the pan 2-3 hours prior to removing and slicing.
  • Serve immediately or keep refrigerated.

Notes

Nutrition

Serving: 1slice, Calories: 262kcal, Carbohydrates: 36.7g, Protein: 6g, Fat: 11.2g, Saturated Fat: 1.5g, Cholesterol: 46.6mg, Sodium: 32.4mg, Fiber: 6.7g, Sugar: 13.8g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Megan

Megan is a nutritionist who coaches women 35+ lose weight sustainably. She is the author of the Low Calorie Cookbook, fitness instructor, host of the Dish On Ditching Diets Podcast and creator of Skinny Fitalicious where you get lighter, higher protein recipes. Follow Megan on Facebook, Pinterest, YouTube and Instagram for the latest updates.

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12 Comments

  1. GiGi Eats says:

    PUMPKIN PIE was hands down my favorite dessert ever when I could eat it way back when. Now I am having major flashbacks of eating ENTIRE pies! LOL!

    1. Megan says:

      Now I’m imagining you eating entire pies!

  2. Laura @ Sprint 2 the Table says:

    I feel like I can tell you this because you don’t like avocados, and that’s weird too… but I don’t like pumpkin oue. Or sweet potato pie. It’s a texture thing. I also won’t touch mashed potatoes. IDK…

    1. Megan says:

      You know I kind of get it. I have that issue with certain foods like avocados as well know. My boyfriend won’t eat anything white or creamy either. Texture can be a deal breaker for many!

  3. lindsay Cotter says:

    great idea for the crust! I bet the texture is amazing!

    1. Megan says:

      Oh yes! It was inspired by my raw carrot cake recipe.

  4. Erinn says:

    This sounds like something even I could make! Thanks for sharing 🙂

    1. Megan says:

      I so get it. I’m not a baker and I was able to do it! 😉

  5. Emily @ Pizza & Pull-Ups says:

    This sounds amazing, date and nut crusts are a favorite of mine and this sounds like a awesome healthy treat.

    1. Megan says:

      Thanks lady!

  6. Susie @ Suzlyfe says:

    I bet I could mess this up ;D
    But damn I don’t want to!

    1. Megan says:

      This one’s impossible to mess up!