Pumpkin pie is a Thanksgiving dinner staple. The calories that come along with it are less enticing. What if you could enjoy all of that spicy, pumpkin flavor without all of the unwanted calories? Don’t limit your options to blowing your health goals or skipping the pie. Instead, make this low calorie whipped pumpkin pie. A traditional pumpkin pie has about 2,414 calories. This lightened version only has 1,215 and you can make it ahead of your festivities and freeze it! It’s the epitome of light and easy.
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Before we get to the recipe I have a confession to make. I don’t actually like traditional pumpkin pie. Don’t get me wrong, the flavors are amazing! It’s the texture that I can’t stand. The texture is not as stiff as flan but it’s not smooth like pudding. It is some weird hybrid that doesn’t feel right to my palate. Most years I choose to scrape the pumpkin part off of the pie and just eat the flavor-soaked pie crust alone. This year, I’m changing that by making my own delicious version of pumpkin pie with all of the flavor and none of the drawbacks.
Low-Calorie Whipped Pumpkin Pie
- 1 Sleeve of Graham Crackers (9 whole crackers)
- 1 Stick of Margarine (1/2 cup)
Skip the guilt this Thanksgiving and make this low calorie whipped pumpkin pie! #recipe Click To Tweet
Preheat oven to 350º F.
Melt your stick of butter in a small mixing bowl in 30 second increments in the microwave.
While your butter is melting, put your graham crackers into a re-sealable bag and crush them into crumbs using your hand (or a meat tenderizer if you’re feeling frustrated).
Add your graham cracker crumbs to the mixing bowl of melted butter. Stir until well-combined.
Spray a glass pie plate with non-stick cooking spray and press your graham cracker mixture into it forming a pie crust.
Bake for 10 minutes.
Pie Filling Ingredients
Combine all of the ingredients above in a mixing bowl until well-incorporated.
Cover the bowl and set it in the fridge until your crust has cooled to room temperature.
Add the filling to your room temperature graham cracker crust and smooth into place with a rubber spatula.
To Freeze: Cover your glass pie plate with a lid (or foil if yours doesn’t have a lid) and place in the freezer. Pull out and defrost at least an hour prior to serving.
This pie is seriously yummy! My family has already gone nuts on this one so I guess I’ll be making a second one for Thanksgiving dinner. It’s more like a fluffy pumpkin mousse than that heavy traditional pie which I love but the kiddos loved the flavor even though they also love traditional pumpkin pie. No matter what your preference, this is sure to be a crowd pleaser this Thanksgiving. Now I want to know: What are you pie preferences for the holidays? Do you skip the desserts table at Thanksgiving or do you anxiously await getting your hands on all of those decadent treats? Let me know in the comments!
I’m a nerdy, crafty mom of three adorable little kids. I love writing and creating, but in my non-existent free time I also love karaoke, taking my kids to the zoo, and reading. I got my degree in Science (no idea how that happened) but I took every English class I could get my hands on because, yeah, I’m that girl.