Skinny Coconut Pumpkin Pie
If you want a lighter dessert without giving up flavor, this skinny coconut pumpkin pie is a perfect choice. Pumpkin brings creamy texture and rich flavor while staying low in calories — about 40 calories per half cup — and packed with fiber and beneficial phytonutrients. We love using pumpkin in waistline-friendly recipes because it’s hearty, nutritious, and naturally satisfying. Over the years we’ve adapted pumpkin into many favorites, from pancakes and lattes to protein-packed treats, and this pie is another delicious, healthy option to add to the collection.
Skinny Coconut Pumpkin Pie
Prep Time: 5 minutes
Cook Time: 1 hour 10 minutes
Ingredients
- 1 frozen unbaked deep-dish pie crust (9-inch)
- 3 eggs, preferably organic
- 1 can (15 ounces) pumpkin puree
- 3/4 cup packed brown sugar
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 can (13.66 ounces) lite coconut milk
Directions
- Preheat the oven to 425°F (220°C).
- Place the frozen pie crust on a foil-lined baking sheet and follow package instructions for partially heating or prebaking if recommended.
- Beat the eggs in a large bowl until blended.
- Add the brown sugar, pumpkin pie spice, salt, and pumpkin puree to the eggs. Stir until smooth, then gradually mix in the lite coconut milk until fully incorporated.
- Pour the filling into the prepared pie crust.
- Bake at 425°F for 15 minutes, then reduce the oven temperature to 350°F (175°C). Continue baking until a fork or knife inserted near the center comes out clean, about 55 minutes more.
- Remove the pie from the oven and cool on a wire rack. Serve warm or chill in the refrigerator and serve cold. Store any leftovers refrigerated.
Makes 8 servings. (Tip: for smaller portions, cut into 10 slices — each slice will be about 200 calories.)
Nutrition Information Per Serving: 254 Calories, Fat 10g, Protein 5g, Carbohydrates 36g, Cholesterol 73mg, Sodium 273mg, Fiber 2g
Do you have a lightened-up pumpkin pie recipe you love? Try this version for an easy, dairy-free twist that keeps the classic pumpkin flavor while trimming calories.
- 1 frozen unbaked deep dish pie crust (9-inch)
- 3 eggs, beaten
- 3/4 cup packed brown sugar
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 can (15 ounces) pumpkin puree
- 1 can (13.66 ounces) lite coconut milk
- PLACE the frozen pie crust on a foil-lined baking sheet.
- MIX eggs, brown sugar, pumpkin pie spice, and salt in a large bowl until smooth. Stir in pumpkin puree. Gradually add coconut milk, mixing well. Pour the mixture into the pie crust.
- BAKE in a preheated 425°F oven for 15 minutes. Reduce oven temperature to 350°F and bake an additional 55 minutes, or until a knife inserted in the center comes out clean. Cool on a wire rack.
- SERVE warm or refrigerate until ready to serve. Store leftover pie in the refrigerator.
- Makes 8 servings. (For smaller portions, cut into 10 slices so each serving is roughly 200 calories.)
