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
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 meatloaf, low sugar ketchup and meatballs because um, still have to eat real food 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 Paleo 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, tons of veggies and a healthy carb. Sure, I’ll have an occasional bag of popcorn after dinner here or there but my cravings for sweets is minimal. It’s true that when you cut them out of your diet, you stop needing them.
But what you DO NEED is a good RELIABLE pumpkin pie recipe for the holidays. One that’s lower in sugar, balanced with healthy fat and incredibly EASY 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 gluten free, waist friendly pie this Skinny 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.
Skinny Pumpkin Pie
For the Crust
For the Filling:
- 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.
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