Low Calorie Pumpkin Pie Recipe

Written by Sky Taylor, Diet Bites

This low calorie recipe was approved by Mister Jack O'Lantern himself.....

 

Our tasty recipe makes one shell of a delicious pumpkin pie.

It's so good that you just may be serving it at your next Fourth of July celebration, wedding reception or on Valentine's Day - rather than waiting for the traditional holidays when pumpkin pie is typically served.

Polly's Low Calorie Pumpkin Pie Recipe Ingredients:

- 1 unbaked pie shell
- 1/2 to 1 cup of Splenda (you determine level of sweetness)
- 2 eggs OR use egg substitute
- 1 fourteen ounce can of low fat OR reduced fat OR light cream
- 1 Tablespoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- 1/4 teaspoon of ground cloves
- 1/4 teaspoon of ground ginger
- 1 small can of pumpkin

How to Prepare This Recipe

pumpkin pie recipeMix all ingredients except the pie shell. Pour pumpkin mixture in pie shell. Bake in a preheated 350 degree oven until inserted toothpick comes out clean - about 30 minutes.

Mock Pumpkin Pie Recipe, a diet pie recipe

We have a delicious Mock Apple Pie recipe at Diet Bites which we created using pears rather than apples. This Mock Pumpkin Pie Recipe is along those lines - substituting a healthy ingredient and creating a delicious, low calorie recipe that may taste like Pumpkin Pie - but it doesn't have an ounce or even a smidgen of pumpkin therein.

Our 'secret ingredient' is butternut squash. One important step to this recipe is to thoroughly drain the butternut squash after it has been cooked. A sieve can be used or even a section of cheesecloth. If the squash is not thoroughly drained, the result with be a watery wad of a pie - and we certainly don't want that!

 

Butternut Squash Pie for Buff-Minded Dieters, a Mock Pumpkin Pie Recipe

The Recipe Ingredients

- 1 unbaked pie shell
- 1/2 to 1 cup of Splenda (you determine level of sweetness)
- 2 eggs OR use egg substitute
- 1 fourteen ounce can of low fat OR reduced fat OR light cream
- 1 1/2 Tablespoon of pumpkin spice (or you can use the spices listed above for our pumpkin pie recipe)
- 2 cups of thoroughly drained and cooked butternut squash

How to Prepare This Recipe

Follow the directions above that we used for the pumpkin pie. Other varieties of winter squash such as Acorn Squash also work well in recipes when pureed in place of recommended oil.

Serve both these pies with either light fat reduced whipped topping or light reduced fat real whipped cream (only 15 calories per serving).

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