Five Minute Diet Pumpkin Pie

October 4, 2012 - Cooking & Recipes, Desserts & Snacks, Fruits & Vegetables, Pumpkin, Winter Squash - 23 comments

Yes, you heard that right–I am making diet pumpkin pie!

I admit it may be cheating to eliminate the crust–but that’s just too bad. Because I refuse to give up great food. Even to fit in my skinny jeans (which I intend to fit… someday).

Sliced Pumpkin Pie

Sliced Pumpkin Pie

My recipe started with Libby’s and, in addition to eliminating the crust, I wanted to reduce the calories in the filling.  I went through over a half dozen variations to get it right: coconut milk—too much flavor, almond milk—too thin, 3 eggs–too eggy, and so on.  In the end I used sweetened vanilla almond milk instead of evaporated milk, reduced the sugar (almond milk is sweeter), added granulated tapioca to compensate for the thinner almond milk and increased the spices just slightly.

Pumpkin Pie Ingredients

Pumpkin Pie Ingredients

When I ran this and the original version through an online calorie counter, the results came back at 107 calories/piece, based on 8 servings, rather than the 280 in the original!  And since pumpkin is a vegetable (just like squash) you can count this as one of your five-a-day!

With all the calories you are saving, you can even garnish with a bit of whipped cream.  What’s an extra couple days without your skinny jeans for that sweet rich flavor!

In addition to dropping a few calories, I streamlined the instructions by mixing everything in the blender. Libby’s says 15 minutes–I did it in 5!  All ingredients moved to the counter in under a minute.  Ingredients swirling in the blender in another minute.  Final minute to spray the pie pan  and do a little clean up.

What could you do with an extra 10 minutes??  (Okay, the oven wasn’t up to temperature in five minutes, but it still counts, doesn’t it?)

Slice of Pumpkin Pie

Delicious with Whipped Cream!

Five Minute Diet Pumpkin Pie

Ingredients

  • 1 c sweetened vanilla almond milk
  • 2 T granulated tapioca
  • 1/2 c (brown) sugar
  • 1 can pumpkin (15 oz) –or well-drained cooked winter squash
  • 2 eggs
  • 1 t vanilla
  • 2 t cinnamon
  • 1/2 t ginger
  • 1/2 t cloves
  • 1/4 t allspice

Directions

1.  Preheat the oven to 350.  Pour almond milk and tapioca in blender.  Add remaining ingredients.

Blend Pumpkin Pie Ingredients in Blender

Blend Pumpkin Pie Ingredients in Blender

2.  Blend until will combined.  Pour into greased pie pan or individual custard cups.

Pumpkin Pie Ready for Oven

Pumpkin Pie Ready for Oven

3.  Bake for approximately 55 minutes (custard cups will be significantly less) until knife inserted comes out clean.

Baked Pumpkin Pie

Baked Pumpkin Pie

4.  Cool then enjoy.  Wash those skinny jeans (just in case).

Tips:

  • Serve using pie server since it is slightly less stable without the crust.
  • The flavor of the specific brand of almond milk will make a noticeable difference.  If you can’t get sweetened vanilla almond milk, you may wish to increase the sugar and add an extra teaspoon of vanilla extract (this will increase the calories/serving)
  • If you have winter squash from a garden or CSA, it makes a great substitute for canned pumpkin.  Roast the squash, remove the flesh, cool and then drain excess liquid.  Use like pumpkin.

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