It’s pumpkin season and that means delicious and cozy fall desserts, even if you’re on a weight loss journey. This low calorie pumpkin pie is perfect for a calorie deficit as it contains just 135 calories for a pretty generous serving! Plus, it is a single serving which makes overeating less likely.
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Its cold outside and nothing sounds better than a warming slice of pumpkin pie. I am OBSESSED with this low calorie pumpkin pie right now. It is everything a traditional pumpkin pie should be but it’s single serve and contains just 135 calories!
Single serve recipes are one of the most requested (if not the most requested) types of recipes on this blog. Anyone on a weight loss journey can tell you how convenient they are. Single serve recipes make just 1 serving so that you aren’t tempted to overeat when losing weight. I know how easy it is to go back for more, especially when it comes to a cozy, perfectly spiced pumpkin pie ;). When I was on my own weight loss journey, nearly all my meals were single serving because I seriously have no self-control! If there are 9 servings in a recipe, there isn’t because it’s just 1 serving to me. That’s why I love creating single serve recipes because they’re perfect for satisfying a craving but ensuring you don’t go overboard.
My favorite thing about this recipe is how simple it is to make. It requires a few ingredients and bakes in under 30 minutes. There’s so little work for such great reward! This recipe features a simple 3 ingredient crust and a delicious pumpkin filling that’s spiced to perfection.
Low calorie pumpkin pie
I am always harping on about how being in a calorie deficit doesn’t have to mean missing out on all your favorite treats. This low calorie pumpkin pie for one is the embodiment of that. It is just as delicious and satisfying as traditional pumpkin pie, but it has half the calories for a bigger serving!
Why you’ll love this recipe:
Single serve so no temptation to overeat!
This pumpkin pie has just 135 calories!
Bakes in just 25 minutes!
Spiced to perfection with cozy fall spices!
Requires just 6 ingredients for the crust AND the filling!
This recipe can easily be made dairy-free, vegan and gluten-free.
Free from added-sugars and is naturally sweetened.
Features a simple 3 ingredient crust.
The BEST low calorie pumpkin pie recipe ever!
Ingredients
Self-raising flour – This recipe calls for self-raising flour as apposed to all-purpose. This is because self-raising flour contains a combination of baking soda and baking powder which is great for creating a soft crust. You can substitute for all-purpose flour plus, 1/4 tsp baking powder, 1/8 tsp salt and 1/8 tsp baking soda here. Use gluten-free flour for a gluten-free alternative.
Full-fat yogurt – A small amount of yogurt is required for the crust and the rest will be used for the filling . To make sure you get a crust that’s soft and not crumbly, full-fat yogurt is the best option. Low-fat and 0% fat yogurt don’t have enough fat to create moisture and can lead to a very dry or crumbly crust. For a vegan or dairy-free pumpkin pie, use dairy-free yogurt or applesauce to replace the yogurt for the crust and replace the yogurt with more pumpkin puree in the filling.
Stevia – I used two types of sweetener for this recipe. For the pie crust, I went with stevia and for the pie filling, I went with 0 calorie brown sugar. You can use any 0 calorie sweetener of your choosing for both the crust and the filling.
Pumpkin puree – No pumpkin pie is complete without pumpkin! I used canned pumpkin puree for this recipe. Make sure you get 100% pumpkin puree to avoid added sugars and ensure the calories stay as low as possible.
Pumpkin spice mix – For this recipe, I used a homemade blend of spices to really bring out the pumpkin flavor. You can also use store bought pumpkin spice mix. You can easily make your own blend with 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger and 1/8 tsp ground cloves. Use 1 tsp of this spice mix for this recipe.
Cornstarch – Cornstarch helps thicken the pie filling which will in turn help it set quicker.
How to make a low calorie pumpkin pie
Pre-heat oven to 180°C (356°F).
In a medium bowl, mix together the flour, yogurt and sweetener to form a dough. Transfer the dough to a flat surface and roll out to fit your pie dish. I used a 12cm pie dish so I rolled out a roughly 15x15cm square.
Line your pie dish with the crust, cut off any excess and bake for 8 minutes. Set aside once it has baked.
Place the pumpkin puree, yogurt, sweetener and spices into a medium bowl and whisk to combine.
Transfer the pumpkin filling to the lined pie dish and bake for 20-25 minutes or until the pie no longer wobbles.
Allow the pie to cool at room temperature for a few minutes before placing in the refrigerator to set and cool completely, about 1-2 hours.
Once the pie has set, serve and enjoy!
more desserts for one…
135 Calorie Pumpkin Pie for One
A simple, cozy and sweet low calorie pumpkin pie for one. Perfect for a cozy autumn day when in a calorie deficit.
Prep Time 10 minutesmins
Cook Time 33 minutesmins
Total Time 30 minutesmins
Course Dessert
Cuisine American
For the crust:
20gself-raising flour*
1tbspfull-fat yogurt*
1tspstevia*
For the filling:
60gpumpkin purée
30 gyogurt
2tbsp0 calorie sweetener
1tsppumpkin spice mix*
½tspcornstarch
Pre-heat oven to 180°C (356°F).
In a medium bowl, mix together the flour, yogurt and sweetener to form a dough. Transfer the dough to a flat surface and roll out to fit your pie dish. I used a 12cm pie dish so I rolled out a roughly 15x15cm square.
Line your pie dish with the crust, cut off any excess and bake for 8 minutes. Set aside.
Place the pumpkin puree, yogurt, sweetener and spices into a medium bowl and whisk to combine. Transfer the pumpkin filling to the lined pie dish and bake for 20-25 minutes or until the pie no longer wobbles.
Allow the pie to cool at room temperature for a few minutes before placing in the refrigerator to set and cool completely, about 1-2 hours.
Once the pie has set, serve and enjoy!
*Self-raising flour – If you don’t have self-raising flour, you can use the same amount of all-purpose/plain flour and add 1/4 tsp baking powder, 1/8 tsp salt and 1/8 tsp baking soda.
*Full-fat yogurt – Full-fat yogurt is recommend for this recipe so I wouldn’t suggest substituting it. Use vegan yogurt for a vegan version.
*Stevia – The ratio of the sweetener I used to regular sugar is 1:2 of stevia to sugar so if yours is a 1:1 ratio, double the amount of sweetener you use.
*Pumpkin spice mix – You can make your own blend with 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger and 1/8 tsp ground cloves. Only use 1/2 tsp of this mix for this recipe.
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