Healthier Pumpkin Pie: Low Calorie & Low Sugar



A few simple ingredients, a few simple steps, an incredible taste without added sugars and you can have a slice of this on Thanksgiving for under 200 calories!

This pie is going to win awards! I am serious here. This pie is incredible and I don’t even like pumpkin pie, I really don’t. But my family does and therefore I made it healthier for them. Oh How I love them!



Many recipes around the web call for making pumpkin pie low calorie by removing the crust, or using artificial sweeteners like Splenda, it doesn’t have to be that way.

I’ve proved it. Taste is not sacrificed. In fact each bite tastes better than the last knowing it doesn’t have sugar in it and is healthier!

This recipe filling is my Healthier Pumpkin Pie Custard recipe, plan and simple. I thought about making it richer by adding some other ingredients but my hubby talked me out of it. Stating he, the most picky pumpkin pie lover in the world, thought the custard would work just great in a crust.

AND you know what? He was right!

Sometimes that happens, not always, but sometimes. 😉

He has deemed this pie ranking as one of the best pumpkin pies he has ever had in his life! Now for a man who loves all sweet treats and rarely likes my healthier creations, that says a LOT!



This pie will surely prove to your family on Thanksgiving that recipes made healthy and without refined sugars and flours CAN be JUST as good if NOT BETTER than typical fattening ones!

I will be serving this to my extended family on Thanksgiving and will not tell them it is healthy. I will tell them after they rave about it that it is made with a whole wheat crust and contains no sugar at all.

Be ready to catch the fainters. 😉



You can taste this bite can’t you?

Nutrition Info below is using my whole wheat crust recipe.



3.0 from 2 reviews
Healthier Pumpkin Pie: Low Calorie & Low Sugar
Nutrition Information
  • Serves: 8
  • Serving size: 1/8th of pie
  • Calories: 191
  • Fat: 7g
  • Carbohydrates: 26g
  • Sugar: 1g
  • Sodium: 231mg
  • Fiber: 5g
  • Protein: 6g
  • Cholesterol: 71mg
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
  1. Prepare your crust from the recipe above.
  2. Preheat oven to 350 degrees.
  3. Lay aluminum foil over the pie crust and add pie weights or raw dry beans, about 2 pounds.
  4. Spread beans over the bottom of the pie on foil.
  5. Place pie plate onto a baking sheet. Bake the crust for 10 minutes then remove the foil and beans and bake another 10 minutes.
  6. While the crust is baking prepare your filling. Mix all ingredients together in a bowl.
  7. Pour filling mixture into the crust.
  8. Bake for 45 minutes -1 hour or until center is set.
  9. Cool to room temperature on wire rack.
  10. Refrigerate until ready to serve.
Weight Watchers Point+: 5+


You can also skip the crust and go for a Crustless Pumpkin Custard!



  1. Peggy says

    I don’t have use of an oven. I was thinking of using your receipe without the crust & using the filling as a custard/pudding type of dessert. If I put it in a cupcake tin (made out of silicone) or a plastic 8 in pan & used the micro – how long do you think it should cook for (or do think it is a bad idea)? The only other option I have is use of a 6 qt crock pot (what settings & how long) would you suggest?

  2. monica says

    planning on making this for thanksgiving! is it okay to make in advance (tomorrow) and refrigerate until thursday???

    • Brenda says

      Above the last ingredient is Pumpkin Pie spice I used which contains those ingredients, certainly can add separately if you don’t have pumpkin pie spice.

  3. Janelle says

    I made this and it was fabulous! I just want to make sure I understand the PointPlus value, for accurate tracking. The serving size is 1/12th and the PointsPlus value is 5, including the crust? When I made the crust, there was a different serving size, so I was not sure how that translated. This is SO good, thank you again!

    • Brenda says

      yes when I made the crust, it was for a serving of 8. So i had to recalculate it with all the dough and filling using and weight watchers online. Glad you liked it!

    • Brenda says

      You don’t have to, plain is fine, I just really think the vanilla flavor is creamy in here and makes it perfect.

    • Brenda says

      It would probably work the same way if you are making the GF crust. If buying it prepared than you wouldn’t need to prebake it. Just add the batter ingredients as I did.

  4. dana says

    What could i use as a substitute for stevia ? Maybe other brands that are similar ? I dont have stevia around where i live

  5. michelle says

    I’ve made this pie twice and it turns out great. My husband is a pumpkin lover and he never noticed the fact that there was no sugar. Definitely a keeper!

  6. says

    I am making this pie right now. It’s still cooking in the oven. What I did different was to make it DEEP DISH in an 11 inch pie pan; which means I doubled the filling ingredients EXCEPT I only added 6 eggs total. I was afraid it may be too “eggy” I am NOT an experienced baker, although I am an avid cook. I also added an extra tsp of Pumpkin spice and an extra tsp of liquid vanilla stevia. I am baking it longer too. Up to 1 1/2 hours or until set. Ok, just checked on it and the filling is puffed up. Hopefully it will sink when it cools. it’s almost done. I will give my final comment tomorrow AFTER we eat it. Happy Thanksgiving everyone!

    • Carri says

      Ok, so here’s my verdict on my “deep dish” pumpkin pie: it was HORRENDOUS! IT had no flavor except bitterness and the crust was hard.(and I didn’t over handle it). I dont’ know what could have gone wrong. I didn’t know a pumpkin Pie could go so wrong! I threw the rest away, which was 3/4 of it. I was so bummed! I’m still baffled. HOW could it have no flavor? And why was the crust so UNLIKE crust, hard like a brick? And after all my trouble trying to make a sugar free pie, my husband ate a sugar laden apple pie someone else brought on Thanksgiving. I give up!

  7. Laura says

    Great recipe! Thanks for sharing it. This was definitely the best pumpkin pie I’ve ever made.

    We made it with a gluten-free crust (I follow Gluten Free Girl’s recipe), and I subbed coconut milk for regular milk to make it lactose-free. Personally, I would cut down the stevia amount by half the next time, but everyone else at T-Day thought it was fine as it was. I used fresh pumpkin, too, which made it really delicious. I have some leftover and might make another pie in a week or so….


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