Low Calorie Pumpkin Pie

Welcome to the official start to the Holiday Season with my Low Calorie Pumpkin Pie.

Happy November! Now that Halloween is officially over, it’s officially the Holiday season! Well, not quite! Thanksgiving is one of my favorite holidays. There is nothing better than getting together with family and friends. My family loves Thanksgiving, too. We look forward to our Thanksgiving traditions every year. Some of my best memories growing up were located around my parents dining room table. So many stories and memories began at that table. 

One of the best parts of being a mom is getting the chance to recreate those memories all over again with my own little family. Now that my girls are getting older, it is so much fun to include them in all of the festivities. There is nothing like watching your kids grow up and enjoying the same things I did!

We love watching the Thanksgiving Day Parade, making a turkey, sharing what we are thankful for and how could I ever forget? Pumpkin pie! Pumpkin pie has been my favorite ever since I was a little girl. My grandmother used to make the best pumpkin pie. I remember always asking for a big scoop of homemade whipped cream! I wish I could say things have changed, but they haven’t.

Low Calorie Pumpkin Pie

Nothing pairs with Thanksgiving dinner quite like pumpkin pie. This low calorie pumpkin pie recipe won’t make you sacrifice calories for flavor. Eating low calorie foods during the holiday season can be tough, but it doesn’t have to be. You shouldn’t deprive yourself of your favorite treats. If you want the dessert, eat the dessert! Life is too short to not enjoy it.

Last year, I brought the recipe to a ‘Friendsgiving’ with a few of my friends and everyone was begging for the recipe. It was gone within minutes. This recipe is so delicious you will keep coming back for more! 

I won’t keep the recipe a secret - I’m spilling all the details. So be sure to save room for dessert! 

What makes the recipe low calorie? 

The almond flour, powdered swerve, and sugar free whipped cream. Don’t be shy with the whipped cream! 

What is swerve?

Swerve is a sugar replacement made from natural flavors? 

Can I use monk fruit sweetener instead of swerve? 

Swerve is best for baking because it caramelizes the closest to actual sugar.

Help! My kids don’t like pumpkin!

You can always sweeten it up by adding some cinnamon or try one of my other Fall recipes.

Here's what you'll need:

CRUST

• 1 1/4 cups of almond flour 
• 2 tbsp confections sugar (Swerve)
• 2 tbsp melted butter
• Pinch of salt 
  

PIE FILLING

• 15 ounce can of pumpkin purée 
• 1/2 a cup of heavy whipping cream 
• 2 eggs 
• 2/3 cup of powdered swerve 
• 2 teaspoons pumpkin pie spice 
• 1/4 teaspoon sea salt 
• Splash of vanilla extract

Directions:

CRUST

1. Pre-heat oven to 350.
2. In a large mixing bowl, combine almond flour, sugar, melted butter and a pinch of salt. Then, mix.
3. The consistency should be crumbly, but when you squeeze it together it should stick.
4. Grease your pie tin well.
5. Add your crust, apply pressure to pack it onto the pan and along the edges.
6. Bake in the oven for 10 to 12 minutes.

PIE FILLING

1. In a large bowl, mix pumpkin purée, heavy whipping cream, eggs, sugar, pumpkin pie spice, salt, vanilla extract and whisk together.
2. After your pie crust has cooled down for about 5 minutes, turn the oven down to 325 degrees.
3. Then, add your pie filling to your crust and bake for 40 to 50 minutes until set up.
4. Lastly, top with sugar free whipped cream and enjoy.