This Low Calorie Healthy Pumpkin Pie is just 73 calories and it comes with a toppings guide too! I love adding toppings to everything. So I included 10 toppings you can add to the tops of your pies to make them pretty (or cover any cracks!)

Everything You’ll Need

1 (9-inch) pie crust
15 oz pumpkin puree
1 ¼ cups unsweetened almond milk (or your favorite milk)
¾ cup keto maple syrup (or regular maple syrup)
1 teaspoon pumpkin pie spice
1 tablespoon cornstarch

Low Calorie Pumpkin Pie

Healthy Pumpkin Pie Make Ahead and Storage Tips

Meal Prep Bake the pie and then allow to cool completely. Slice single servings and place into individual containers. Or cover the entire pie with foil, then place in a 2 gallon bag (if freezing).
Frozen Pie – Will hold in the freezer for 1 month
Refrigerated Pie – Will hold in the refrigerator for 5 days.

Low Calorie Pumpkin Pie

More Low Calorie Dessert Recipes:

Low Calorie Pumpkin Pie

Lose Weight By Eating

This healthy pumpkin pie recipe is just 73 calories and so easy to make!

I have included a pumpkin pie toppings guide as well, and you can find that above. It's a great way to make your pumpkin pie look extra pretty, or cover any cracks!

Special Tip: You can use any milk or maple syrup you like, but the reader request was for low calorie and low sugar and that's why I used these all-natural ingredient swaps.

5 from 2 votes

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Prep Time 10

Cook Time 40

Cooling Time: 10

Total Time 1

Course Dessert

Cuisine American

Servings servings

Calories 73 kcal

Equipment

Hand mixer

Ingredients

1 9- inch pie crust
15 oz pumpkin puree
1 ¼ cups unsweetened almond milk or your favorite milk
¾ cup keto maple syrup or regular maple syrup
1 teaspoon pumpkin pie spice
1 tablespoon cornstarch

Instructions

Preheat the oven to 350 degrees. Place the pie crust on a rimmed baking sheet.
To a large sauce pan, combine all the ingredients for your pumpkin pie filling.
Heat over medium heat, stirring continuously, until thickened and bubbling.
Remove from heat, and use a hand mixer to blend until smooth.
Set aside to cool for 10 minutes.
Pour the pumpkin pie filling into the pie crust, and smooth over the top.
Bake in the oven for 40 minutes, when the crust is golden brown, it’s done.
Remove from the oven and cool completely on the countertop. Then refrigerate for 1 hour (this helps it firm up).
Add any desired toppings (see above for 10 yummy toppings!) and slice into 12 portions.

Nutrition

Serving: 1sliceCalories: 73kcalCarbohydrates: 9gProtein: 1gFat: 3.9gSaturated Fat: 0.6gCholesterol: 0mgSodium: 89mgPotassium: 105mgFiber: 1.3gSugar: 1.6gCalcium: 44mgIron: 1mg

Keyword pie, pumpkin

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About the Author

Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.

After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.