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5 Simple Slimmed Down Pumpkin Pie Recipes

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5 Simple & Slimmed Down Pumpkin Pie Recipes

Attention Pumpkin Pie lovers! You can still have your pie and eat it too! Here are five recipes to satisfy that pumpkin pie craving for the Holiday without feeling guilty. These slimmed down versions have less calories, carbs, sugars and fat so you can have that piece of pie or sneak in the healthy version and see if the family even notices!

3 Ingredient Pumpkin Pie Dippumpkin-pie-dip

Ingredients

  • 1 -15 oz. can pumpkin puree
  • 1 -8 oz. container Fat Free Cool Whip, thawed
  • 1 package 1.5 oz. Sugar Free Vanilla Instant Pudding Mix
  • 1 teaspoon pumpkin pie spice (optional)

Directions

  1. In a large bowl, combine all ingredients.
  2. Mix with electric mixer until well combined and fluffy
  3. Chill in the fridge until ready to serve. Serve with Apples, Vanilla Wafers or Graham Crackers.

Low Carb Pumpkin Cheesecakepumpkin-cheesecake-recipe

Ingredients

  • 16 ounces light cream cheese (not fat free)
  • 1/2 cup baking Truvia
  • 2/3 teaspoons vanilla extract
  • 2 eggs
  • 1/2 cup pumpkin puree (not pumpkin pie filling which contains sugar)
  • 1/2 tsp ground cinnamon
  • 1/2 tsp apple pie spice
  • Fat Free cool whip

Directions

  1. Preheat oven to 325°F.
  2. In large bowl combine softened cream cheese, Truvia, and vanilla.
  3. Beat with electric mixer until smooth. Blend in eggs, one at a time.
  4. Remove one cup of batter and spread into bottom of glass or baking dish which has been sprayed very lightly with non-stick spray.
  5. Add pumpkin and spices to remaining batter and stir until blended.
  6. Carefully spread pumpkin layer over first layer.
  7. Bake in preheated oven 35-45 minutes or until center is almost set.
  8. Allow to cool, then chill several hours or overnight.
  9. Serve with Cool Whip if desired and dust with cinnamon for a final touch.

I used a 10″ by 8″ glass baking dish to cook this. You can double the recipe to a 9″ by 13″ baking dish to make a thicker cheese cake and this would show of the layers better.

Skinny Pumpkin Pie Mousseskinny-pumpkin-mousse

Ingredients

  • 1 can pumpkin puree
  • 3 cups light or fat free cool whip
  • 3/4 cup low fat milk or Almond milk
  • 1 package fat-free, sugar-free instant butterscotch pudding mix (Or Vanilla Pudding)
  • 1/4 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/8 tsp ground cloves

Directions

  1. In a large bowl, whisk the pudding mix and milk until slightly thickened.
  2. Add the pumpkin, cinnamon, ginger and clove and whisk until well blended.
  3. Gently fold in the whipped topping, one third at a time.
  4. Pour ½ cup of the mousse into each of 8 serving dishes. Chill for at least 30 minutes before serving.

 

If you want richer mousse, beat ½ cup light cream cheese into the pudding mix before adding the milk. (This will add 30 calories and 2 grams of fat per serving.)

Low Carb Pumpkin Pie Bitespumpkin-pie-bites

Ingredients

  • 3 tbsp coconut flour (more if needed)
  • 1 tsp pumpkin pie spice
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • Pinch salt
  • 1 cup pumpkin puree
  • 1/3 cup Truvia Baking Sweetener
  • 1/4 cup heavy cream or coconut milk
  • 1 large egg
  • 1/2 tsp vanilla
  • Fat Free Cool Whip

Instructions

  1. Preheat oven to 350 and line 6 muffin cups with paper liners (I highly recommend parchment paper cups for easy release).
  2. In a small bowl, whisk together the coconut flour, pumpkin pie spice, baking powder, baking soda, and salt.
  3. In a large bowl, whisk pumpkin puree, sweetener, cream, egg, and vanilla until well combined. Whisk in dry ingredients. If your batter seems very thin, whisk in an additional tbsp of coconut flour.
  4. Divide among prepared muffin cups and bake 25 to 30 minutes, until just puffed and barely set. Remove from oven and let cool in pan (they will sink…that’s okay, all the better for plopping your Cool Whip on top!).
  5. Refrigerate for at least one hour before serving. Dollop Cool Whip generously on top.

Pumpkin Pie Popperspumpkin-pie-popper

Ingredients

  • 1 cup Almond or Coconut Flour
  • 1 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • 1 tsp baking powder
  • 1 large egg
  • 1 cup pumpkin puree
  • 2 tbsp butter, melted or pressed coconut oil
  • 1/4 tsp baking Truvia or sweetener of choice, to taste
  • 1 tsp honey (optional)
  • 1/4 cup chopped nuts (optional)

Cream Cheese Frosting

  • 4 oz Fat Free cream cheese, softened
  • 1/4 cup Fat Free Cool Whip
  • 1/2 tsp baking Truvia or sweeter of choice, to taste
  • 1/2 tsp. honey (optional)
  • 1/4 tsp. vanilla extract
Instructions
  1. Preheat oven to 325 degrees. Spray the bottoms of a mini muffin pan or line with liners.
  2. In a medium bowl add all the ingredients and stir.  Taste for sweetness and adjust if needed.
  3. Using small scoop (1-1/2 Tbsp), scoop the batter into the prepared pan. If desired, top with nuts.
  4. Bake for 20 minutes then cool poppers*If not using liners, let poppers cool in the pan about 10 minutes before carefully removing with a spoon.

    Cream Cheese Frosting

    In a medium bowl blend the cream cheese with hand mixer or whisk. Add remaining ingredients and blend until frosting is thick and smooth. Refrigerate until needed. Top cooled Pumpkin Pie Poppers with a pastry bag or spoon frosting in to a plastic bag and cut a small whole in the corner and top each popper.

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1 Comment

  • Reply Trish March 9, 2018 at 3:53 am

    Please show carb count on recipes

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