Save on Pinterest

Low-Calorie Pumpkin Pie

"I've brought this crustless pie to the office, and no one knows it's sugar-free," writes Diane Jessen of Bayfield, Colorado. "Even the fellow who says he doesn't eat anything healthy likes its traditional pumpkin flavor."
  • Total Time
    Prep: 10 min. Bake: 35 min. + cooling
  • Makes
    8 servings


  • 1 large egg
  • 2 large egg whites
  • 1 can (15 ounces) solid-pack pumpkin
  • Sugar substitute equivalent to 3/4 cup sugar
  • 1/2 cup reduced-fat biscuit/baking mix
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 can (12 ounces) fat-free evaporated milk
  • 1 cup reduced-fat whipped topping


  • Preheat oven to 350°. In a large bowl, combine the egg, egg whites, pumpkin, sugar substitute, biscuit mix, vanilla and spices until smooth. Gradually stir in evaporated milk.
  • Pour into a 9-in. pie plate coated with cooking spray. Bake until knife inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack. Dollop with whipped topping before serving. Refrigerate leftovers.
Nutrition Facts
1 piece: 124 calories, 2g fat (1g saturated fat), 28mg cholesterol, 160mg sodium, 19g carbohydrate (0 sugars, 3g fiber), 6g protein. Diabetic Exchanges: 1-1/2 starch.

Recommended Video


Click stars to rate
Average Rating:
  • Mille
    Mar 14, 2019

    Delicious! Bake longer, like 55 minutes or so, if using a glass pie plate. I baked for 45 min, wish I had baked another 10 minutes to get a bit more "crusty" edges. Fabulous flavor- I used 2 tsp Mccormick's Pumpkin Pie spice.

  • ConnieK
    Nov 29, 2013

    This was very good. You don't miss the crust since a small crust does form (from the bisquick, I guess). Tastes like the traditional pumpkin pie that I'm used to. A keeper!

  • maryvandorin
    Jan 15, 2012

    I have made this several times and with no crust it works for people who are watching calories.

  • Frances51
    Nov 24, 2009

    This is a great recipe. I have made this for several years. It can be done with all egg whites or 1/2 cup of egg beaters. The best sugar substitute is the granulated Splenda that is made for baking--not the little packets. It is sold in the baking isle.

  • DebCully
    Apr 10, 2009

    I made this low calorie pumpkin pie for me and my husband so many times and it takes all the guilt away and tastes just as great as the traditional pumpkin pie.

  • cpecor
    Jan 22, 2009

    No comment left

  • clbrander
    Jan 4, 2009

    Very good recipe and low calorie. Can't tell it is a low calorie pie. This will be my pumpkin pie recipe to use for all occasions.

  • bkistner
    Dec 1, 2008

    Re: Low-cal Pumpkin pie; Very good recipe. I made this pie and a traditional pumpkin pie for Thanksgiving and this low-cal pie got eaten first. bjkist

  • granee2
    Dec 1, 2008

    this is wonderful, tastes great and is quite healthful for my friends that are on special diets.

  • pambern
    Nov 24, 2008

    What kind of sugar substitute should I use?  Equal or Splenda or Sweet-n-Low?  Thanks for the reviews, I'm looking forward to trying this.