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.



Healthier Pumpkin Pie: Low Calorie & Low Sugar
Nutrition Information
  • Serves: 8
  • Serving size: ⅛th 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. Lori Collins says:

    what if you don’t have the liquid vanilla stevia

  2. Julia Levy says:

    what size is the pie plate?

  3. Sounds and looks fantastic! Pinned!

  4. 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?

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

  6. No cinnamon, nutmeg or anything of that ilk? Really?

    • 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.

  7. 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!

    • 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!

  8. pauline robles says:

    why use vanilla stevia

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

  9. Hey Brenda, can I use a gluten free crust? How would that work.

    • 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.

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

  11. Can I substitute a dairy free milk (almond or soy)?

  12. Why prebake the whole wheat crust? I bought frozen ones, do I need to prebake them?

  13. 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!


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