Craving pumpkin pie but don’t want to go overboard on sugar and calories? This Healthy, Low-Calorie Pumpkin Pie keeps all the classic flavors you love but lightens it up with a protein boost and less sugar—making it the perfect fall dessert that fits your macros.
Why I Made This Recipe
Pumpkin pie is a must during the holidays, but traditional recipes can be loaded with sugar and unnecessary calories. I wanted a healthier version that still delivers that creamy, spiced, and perfectly sweet flavor but without the calorie overload. Plus, this version packs in some extra protein thanks to Greek yogurt and protein powder, so you can enjoy every bite while sticking to your nutrition goals!
3 Reasons Why You’ll Love This Recipe
- 143 calories per slice – Yes, you can totally fit this into your macros without feeling guilty!
- So easy to make – No complicated steps or fancy ingredients—just mix, pour, and bake.
- No one will know it’s healthier – Your family and friends will love it just as much as the classic version!
What Makes This Pumpkin Pie Macro-Friendly?
Unlike traditional pumpkin pie, which is heavy on sugar and fats, this version keeps things balanced with:
- Greek yogurt & protein powder – A sneaky way to boost protein and create a rich, creamy texture.
- Low-calorie sweeteners – We swap out traditional sugar for a lower-calorie combo to keep things light but still sweet.
- Almond milk – A lighter alternative to evaporated milk without sacrificing flavor.
Want to learn more about fitting treats into your macros? Check out this guide.
Other healthy pies you may love:
Mini protein strawberry cheesecake pies
Mini no-bake chocolate protein pie
What are you macro numbers? Get a customized one-time macro count from a NASM Certified Macro Coach.
MyFitnessPal & MacrosFirst Pre-Log
“FHM Healthier Pumpkin Pie”
4.2g protein per 100 cal
- Prep
- 10 mins
- Cook
- 1 hr
- Total
- 1 hr 10 mins
Ingredients
Equipment
- Large mixing bowl
- Whisk or mixer
- Serving spatula
Instructions
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Preheat your oven to 375°F.
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While the oven is preheating, take your frozen deep-dish pie crust out of the freezer and allow it to thaw for a few minutes at room temperature.
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In a medium mixing bowl, combine all ingredients. Mix well until all the ingredients are fully combined.
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Pour the pumpkin pie filling into the thawed pie crust. Smooth the top with a spatula.
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Place the pie in the preheated oven and bake for 45-50 minutes or until the center is set. You can test the doneness by inserting a toothpick into the center of the pie; it should come out clean when it's done.
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Once the pie is cooked, remove it from the oven and let it cool on a wire rack for about an hour.
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Once the pie has cooled, it’s best to refrigerate it for at least 2 hours before serving. This will allow the pie to set and develop its flavors, but you can serve it straight out of the oven!
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Serve your healthier pumpkin pie with a dollop of nonfat whipped cream or a sprinkle of cinnamon for added flavor. Enjoy!
Tami’s notes
You can use a homemade pie crust or choose a store-bought frozen deep-dish pie crust. If using a store-bought crust, make sure to thaw it before adding the filling.
The combination of low-calorie brown sugar and a granular sweetener helps reduce the sugar content. You can adjust the sweetness to your preference by adding more or less of these sweeteners.
Store any leftover pie in the refrigerator. It should be good for up to 3-4 days. Make sure to cover it with plastic wrap or foil to keep it fresh.
Nutrition
Per serving: Calories 143kcalProtein 6gCarbs 14gFat 6g
Nutrition is an estimate and will vary with the brands and amounts you use.
