Skinny Pumpkin Pie


This skinny pumpkin pie is the perfect dish to make for Thanksgiving (or really, any time). It’s crustless which eliminates alot of the fat and calories that traditional pumpkin pie contains.

A typical slice of pumpkin pie contains 323 calories, 13 grams of fat, 46 grams of carbs, 2 grams of fiber, and 5 grams of protein.

My crustless pumpkin pie in comparison only contains 72 calories with 1 gram of fat, 16 grams of carbohydrate, 4 grams of fiber and 1 gram of protein. Which would you choose?

I enoyed my slice with some regular whipped cream and a drizzle of Choc Zero Honest Syrup.

Skinny Pumpkin Pie

Serves: 8


  • 2 tsp Cinnamon

  • 2 tsp Baking Powder

  • 1 tsp Pumpkin Pie Spice

  • ½ tsp Salt

  • ¼ Cup Flour

  • 2 TBSP Coconut Flour

  • 2 Tbsp Truvia Cane Sugar Blend

  • 2 TBSP Pumpkin Spice Choc Zero Syrup

  • 15 oz Can of Pumpkin Puree

  • 1 Cup Unsweetened Vanilla Almond Milk

  • 2.5 tsp Pure Vanilla Extract

  • 2 tsp Cornstarch


  1. Preheat the oven to 400 degrees F.

  2. Coat a 9 inch round pan with nonstick cooking spray.

  3. In a large bowl, combine all ingredients. Stir until batter is smooth.

  4. Transfer batter to round pan.

  5. Baking for ~35 minutes (the center will still be very soft)

  6. Allow to cool completely, then cover loosely with plastic wrap or foil and transfer to the refrigerator to set for 6-8 hours.

  7. Slice and serve!

  8. Leftovers can be stored in the refrigerator for 3-4 days.

Nutrition Facts (per 1 serving): 72 calories, 1 g Fat, 16 g Carbohydrate, 4 g Fiber, 1 g Protein