I’m not all about pumpkin EVERYTHING, but I sure do like a little pumpkin here and there, and nothing says fall like pumpkin pie! But I’m always trying to find ways to make the sweets and treats that I love just a little bit healthier so I can enjoy them guilt-free. So I was happy to find some substitutions for making pumpkin pie that result in cute little servings for just under 150 calories.
A traditional serving of pumpkin pie is about 375 calories, but I would guess most of us eat more than one traditional serving (I know I do!). So the first thing this recipe calls for are these mini graham cracker crusts:
Portioning out individual servings definitely keeps me from over-indulging.
The second difference from traditional pumpkin pie is instead of using heavy cream or sweetened condensed milk, this recipe uses greek yogurt! 1 cup of heavy cream has about 800 calories. 1 cup of non-fat greek yogurt has about 160 calories! The first batch I made was a little on the tart side because of the yogurt, but I adjusted the portions a bit, and the second batch was just right.
Of course when Thanksgiving comes around, I know I am going to make the real-deal pumpkin pie. But until then, these cute little pies can fit right into my daily nutrition goals while satisfying my sweet tooth. I hope you enjoy them too!
Healthier Pumpkin Pie
- 6 mini graham cracker crusts
- 1 cup canned pumpkin
- 3/4 cup greek vanilla non-fat yogurt
- 1 egg white
- 1 tbsp maple syrup
- 1/2 tbsp pumpkin pie spice
- 1/2 tsp cinnamon
- Preheat oven to 400 degrees.
- Mix all filling ingredients in a bowl until smooth.
- Divide filling evenly into 6 mini pie crusts.
- Bake at 400 degrees for 12 minutes.
- Serve warm or cold. Store in refrigerator for up to 5 days.