Low-Calorie Pumpkin Pie

Pumpkin pie lovers, this flavorful Low-Calorie Pumpkin Pie recipe is for you! With a lightly sweetened filling and a gluten-free pecan, oat, and date crust, it’s gluten-free, dairy-free, and perfect for all of your holiday celebrations.

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You don’t need a lot of complicated ingredients and equipment to make this healthier pumpkin pie. It’s made with less sugar than a traditional pie, so if you don’t have a big sweet tooth, you’ll still love it. It’s great for making a day or two before the holidays so you aren’t as stressed when your guests arrive. 

If you like healthy pumpkin recipes, you will love my sugar free pumpkin bread and healthy pumpkin cheesecake bars!

Why You’ll Love This Recipe

• Gluten-Free and Dairy-Free: This healthy pumpkin pie is made with gluten-free rolled oats and almond milk, so it is completely gluten-free and dairy-free. 
• Simple to Make: While the pie does take an hour to bake, creating it is a simple process. All you need is a food processor for blending the crust and filling, and a springform pan. You can also make it in advance so you have plenty of time to cook your other healthy Thanksgiving recipes. 
• Full of Flavor But Less Sweet Than Traditional Pie: This low-sugar pumpkin pie is packed with pumpkin pie spices like cinnamon, nutmeg, and cloves, so it tastes like a pumpkin pie without all of the added sugar.

Ingredients

• Dates: Use pitted dates and soak them in water for 20 minutes before blending your crust. They help bind the crust together and sweeten it. 
• Gluten-Free Rolled Oats: The oats will be blended into a flour-like texture to help bind the crust. If you don’t need the recipe to be gluten-free, you can use regular rolled oats instead.
• Pecans: Give the crust a crunchy texture and nutty flavor with pecans blended into it. You can use raw or toasted pecans.
• Pumpkin Puree: Be sure to use a can of pure pumpkin puree, not pumpkin pie filling. They have different textures, and pie filling usually has added sugar.
• Eggs: The eggs will help form a custard for the filling and make it fluffy and slightly firm.
• Coconut Sugar: Use coconut sugar, a monkfruit sweetener, or maple syrup sweetener while reducing the amount of sugar in the recipe.
• Almond Milk: Milk helps make the filling smooth and creamy. I used unsweetened almond milk, but coconut milk or oat milk are also great options. 
• Spices: You’ll need the basic ingredients in pumpkin pie spice, which are cinnamon, nutmeg, and cloves, plus a splash of vanilla to give the crust and the filling that distinct pumpkin pie flavor.

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations & Dietary Modifications

• Make a Traditional Pie Crust: If you don’t want the nutty date crust, you can also make my healthy pie crust recipe for this pie instead. You can also use a store-bought crust if you need to.
• Make It Vegan: Use a flax egg, which is a combination of a tablespoon of ground flaxseed and 3 tablespoons of water, to create an egg-like alternative for the filling. You can also use a vegan egg substitute. 
• Make Mini Pies: Create fun mini pies to serve to each guest using miniature springform pans or a muffin tin. They are a fun alternative for holiday parties.

How to Make Low-Calorie Pumpkin Pie

This healthier pumpkin pie is the perfect dessert for the holiday season! It’s less sweet than a traditional pie, but it is still packed with nostalgic flavor. All you need to make this recipe is a food processor or blender, a 7” greased springform pan, and an oven preheated to 350°F.

Step 1: Blend the Crust Ingredients. Add the soaked dates, rolled oats, spices, pecans, and olive oil to your food processor or high-speed blender. Process the ingredients on high until the mixture turns sticky and clumps together. You should be able to pinch it, and it holds its shape.

Step 2: Press the Crust Into the Pan. Pour the crust mixture into your greased springform pan lined with parchment paper. Press the crust into the bottom of the pan and use your hands to make an even layer. 

Step 3: Make the Filling. Add the eggs, almond milk, pumpkin puree, coconut sugar, vanilla, and spices to the food processor or blender and process them on high until they turn into a creamy and smooth custard.

Step 4: Add the Filling to the Crust. Pour the filling mixture over the crust and use a spatula to smooth it into an even layer across the top.

Step 5: Bake the Pie. Bake the pie at 350°F for 60-70 minutes. The baking time may vary depending on your oven, so after 60 minutes, check the pie with a toothpick. It should remove cleanly from the center when it is finished, but the center of the pie should still have a little wiggle. Let the pie cool in the pan for 2-3 hours before removing it and serving it. Enjoy a slice of pie and a cup of coffee with a low-calorie pumpkin spice latte any day during the holiday season.

Expert Tips

• Don’t Skip Soaking the Dates: Soaking the dates for at least 20 minutes before blending them helps them soften so they will blend into the other crust ingredients. It also makes them easier to digest. 
• Use Room Temperature Ingredients: Use room temperature eggs and almond milk to ensure the custard filling blends smoothly.
• Fully Cool Before Slicing: You must let the pie cool completely for the full 2-3 hours before removing it from the pan or slicing into it. Otherwise, it may fall apart and not hold its shape. 
• Storing: Cover any leftover pie and keep it in the refrigerator for up to 5 days. You can also tightly wrap the pie and freeze it for about a month. Thaw frozen leftovers in the refrigerator for 24 hours before enjoying them.

Serving Suggestions

This healthy pumpkin pie recipe is the ideal holiday dessert for those who need a gluten-free, dairy-free, or low-sugar option. It has all of the spices and flavor of a traditional pie, without the added sugar and high-calorie crust. All of your guests will love this pie after their holiday meals. 

• Serve this low-fat pumpkin pie after eating a delicious Thanksgiving meal with healthier options, like healthy sweet potato casserole or paleo stuffing.
• Looking for another way to enjoy pumpkin puree during the holidays? Try making pumpkin hummus or a pumpkin protein smoothie.

Low-Calorie Pumpkin Pie Recipe FAQs

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If you tried this Low Calorie Pumpkin Pie recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below.