Lightened Up Pumpkin Pie


This ligthened up pumpkin pie is the perfect dish to make for Thanksgiving (or really, any time). It’s crustless which eliminates a majority of the fat and calories that traditional pumpkin pie contains.

A typical slice of pumpkin pie contains 323 calories, 13 grams of fat, 46 grams of carbs, 2 grams of fiber, and 5 grams of protein.

My crustless pumpkin pie in comparison contains just 61 calories with 1 gram of fat, 20 grams of carbohydrate, 6 grams of fiber, and 1 gram of protein. And it still tastes amazing!

I enjoyed my slice with some whipped cream and a drizzle of maple syrup.


Serves: 8


  • 2 tsp Cinnamon

  • 2 tsp Baking Powder

  • 1 tsp Pumpkin Pie Spice

  • ½ tsp Salt

  • ¼ Cup Flour

  • 2 TBSP Coconut Flour

  • 1/4 Cup Swerve Granular

  • 2 TBSP Choc Zero Maple Syrup

  • 15 oz Can of Pumpkin Puree

  • 1 Cup Unsweetened Vanilla Almond Milk

  • 2.5 tsp Pure Vanilla Extract

  • 2 tsp Cornstarch


  1. Preheat the oven to 400 degrees F.

  2. Coat a 9 inch round pan with nonstick cooking spray.

  3. In a large bowl, combine all ingredients. Stir until batter is smooth.

  4. Transfer batter to round pan.

  5. Baking for ~35 minutes (the center will still be very soft)

  6. Allow to cool completely, then cover loosely with plastic wrap or foil and transfer to the refrigerator to set for 6-8 hours.

  7. Slice and serve!

  8. Leftovers can be stored in the refrigerator for 3-4 days.

Nutrition Facts (per 1 serving): 61 calories, 1 g Fat, 20 g Carbohydrate, 6 g Fiber, 6 g Erythritol, 1 g Protein


  • 1/4 cup of Swerve Granular=1/4 cup of sugar (use this for substitution purposes)

  • 2 tbsp of choc zero syrup can be substituted for regular maple syrup, lakanto monkfruit syrup or another sweetener of choice