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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.
Is it just me, or is everywhere you look drowning with candy, sweets and treats right now? I feel like everywhere I look that’s all I see. Meanwhile, I’m over here posting a gluten free meatloaf recipe, homemade ketchup recipe and breakfast meatballs because I still have to eat real meals in the midst of the pumpkin everything trend.
So yes! It’s taken me awhile to get on the pumpkin train and post my second pumpkin recipe. The first were almond flour pumpkin muffins!
Yum! If you haven’t tried them, you really need to get on that. Then after that, make this Skinny Pumpkin Pie because this is one pie you need in your life. More to come on that in a second.
But really, I don’t feel guilty about posting only a few pumpkin recipes. I already have so many of them at this point that they probably should have a category of their own for you guys to find them. Another thing to add to the to-do list!
Lately, I’ve been so turned off by sweets that even when I’ve had to make them for freelance jobs I’ve happily given or thrown them away. What I’ve discovered is when you eat enough REAL FOOD for breakfast, lunch and dinner you stop craving snacks and sweets during the day.
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.
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!
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!
Low Calorie Pumpkin Pie
Ingredients
For the Crust
- 1 cup dates, pitted & soaked in water 20 minutes & drained
- 2 tablespoons extra virgin olive oil
- 2 cups Gluten Free rolled oats, or regular rolled oats
- 1/2 cup pecans, raw and shelled
- 1/4 teaspoon nutmeg
- 1/2 teaspoon cinnamon
For the Filling:
- 2 eggs, room temperature
- 15 oz pumpkin puree
- 1/4 cup coconut sugar, or sugar of choice
- 3/4 cup unsweetened almond milk, or milk of choice
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg
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
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!
Now I’m imagining you eating entire pies!
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…
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!
great idea for the crust! I bet the texture is amazing!
Oh yes! It was inspired by my raw carrot cake recipe.
This sounds like something even I could make! Thanks for sharing 🙂
I so get it. I’m not a baker and I was able to do it! 😉
This sounds amazing, date and nut crusts are a favorite of mine and this sounds like a awesome healthy treat.
Thanks lady!
I bet I could mess this up ;D
But damn I don’t want to!
This one’s impossible to mess up!