Five Minute Diet Pumpkin Pie

| 25 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).

Diet Pumpkin Pie
Yields 8
Pumpkin is full of great nutrition! Don't give it up for a diet--reduce the calories!
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Prep Time
5 min
Cook Time
55 min
Total Time
2 hr
Prep Time
5 min
Cook Time
55 min
Total Time
2 hr
99 calories
19 g
47 g
2 g
2 g
0 g
112 g
25 g
15 g
0 g
0 g
Nutrition Facts
Serving Size
112g
Yields
8
Amount Per Serving
Calories 99
Calories from Fat 12
% Daily Value *
Total Fat 2g
3%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 47mg
16%
Sodium 25mg
1%
Total Carbohydrates 19g
6%
Dietary Fiber 2g
8%
Sugars 15g
Protein 2g
Vitamin A
167%
Vitamin C
4%
Calcium
10%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 c sweetened vanilla almond milk
  2. 2 T tapioca, granulated
  3. 1/2 c brown sugar
  4. 1 15 oz can pumpkin (or well-drained cooked winter squash)
  5. 2 eggs
  6. 1 t vanilla
  7. 2 t cinnamon
  8. 1/2 t ginger
  9. 1/2 t cloves
  10. 1/4 t allspice
Instructions
  1. Preheat the oven to 350. Pour almond milk and tapioca in blender. Add remaining ingredients.
  2. Blend until will combined. Pour into greased pie pan or individual custard cups.
  3. Bake for approximately 55 minutes (custard cups will be significantly less) until knife inserted comes out clean.
  4. Cool then enjoy.
beta
calories
99
fat
2g
protein
2g
carbs
19g
more
Art of Natural Living http://artofnaturalliving.com/
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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25 Comments

  1. nice experiment! using flavored almond milk was a really terrific idea!

  2. I can’t wait to make this!!! A perfect holiday solution.

  3. 5 minute, diet AND delicious? My hero!

    Cheers
    Choc Chip Uru

  4. You really worked hard to get the calories down. I’m impressed!

  5. This recipe sounds delicious, but I can’t imagine pie without a crust…that’s my favorite part! 🙂

  6. Hi Inger. Did you happen to see Dr. Oz today? I usually don’t have the tv on, but was washing windows, etc. today. He had an episode about Food Porn, lol. His guests were bloggers that write about food w/scrumptious pics.

    Nancy

  7. I’ll be trying this out on my family without telling them about the “diet” part.

  8. This is a dish I plan to try! Pumpkin pie is my husband’s favorite.

  9. Yumm! I am certainly going to make this one, I’m not a big fan of crust anyway 🙂

  10. I’ve tried baking pumpkin pie without the crust too and it’s just as good! Or maybe it’s just my excuse so I can eat more!

  11. I love coming here – you have the best ideas! I have everything on hand for this. Maybe I’ll whip it up for dessert tonight.

  12. I forgot to mention – love that this is dairy-free. I can’t have a lot of dairy at present so really love it when I come across recipes like these.

  13. Pingback: All Natural Pumpkin Spice Latte (50% of Vitamin A!) « Art of Natural Living

  14. VERY SPECIAL RECIEPE!!!!!!!

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