Pumpkin Pie
We love all things pumpkin at this time of year. This slimming friendly Pumpkin Pie is the perfect Autumnal treat!
Also in these categories:
NutritionPer Serving
- Calories104
- Carbs3g
- Protein4g
- Fat4g
- Saturates1g
- Sugars1g
Your dishes
You’re amazing, look at the Pumpkin Pie dishes you’ve made…
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
This slimming friendly Pumpkin Pie is the perfect Autumnal treat – and a great dessert at Halloween – although let’s be honest, it can be enjoyed all year round!
Nothing beats the warmth and flavour of pumpkin spice and this Pumpkin Pie is not only full of deliciousness, it’s also quick and easy to prepare. We’ve used low calorie tortilla wraps instead of pastry, but we promise that it still tastes like a proper pie.
We love to top our Pumpkin Pie with a little squirt of reduced fat whipped cream, but you could also use yoghurt instead if you prefer – just remember to adjust the calories and Points accordingly!
What diets is this Pumpkin Pie suitable for?
This Pumpkin Pie recipe is suitable for dairy free and vegetarian diets.
It can be made gluten free as long as you swap out the following ingredients for gluten free versions:
- Low calorie tortilla wraps
Please make sure to double and triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make Pumpkin Pie?
This post contains affiliate links. Find out what this means.
This pie is pretty straightforward to make, but you will need a few baking essentials.
Hints & Tips
Below we added some of our communities most common hints and tips. We hope you find them useful.
Send us a Hint or Tip
We love hearing from you, submit any tips or tricks you have for this dish and we’ll review them and add some of them here. Just click here.
SEND US a HINT & TIP, Or QUOTE for this recipe
THANKS
we have your picture
The process
- Check
Now we have your Hint & tip
we’ll check them over. - Review We’ll review your Hint & Tip, and see if its suitable to use on the website.
Your details
- Name: %name%
- Recipe: %recipeName%
YOUR HINTS & TIPS
Your “QUOTE”
SWAG!
Due to the large number of submissions we recieve we’re afraid we’ll only inform you if we use it on the Recipe page - then we’ll send you some swag…
(Please remember others may of had the same idea as you!)
This post contains affiliate links: what this means
Baking beans are used to blind bake pastry (or in this case the wrap base) and this ensures that the base is crispy without letting it puff up, or burn when you cook the filling.
We’ve also used a loose bottomed cake tin to create this pie. The loose bottom means that the pie is easily removed but it is deep enough to create a good depth!
How many calories are in this Pumpkin Pie?
There are 104 calories per portion in this Pumpkin Pie, which means it falls into our Everyday Light category.
This Pumpkin Pie is perfect if you’re following a calorie controlled diet and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Preheat the oven to 140 degrees. Cut the wraps into quarters and spray a 20cm loose bottomed sandwich cake tin with low calorie cooking spray. Place the wrap pieces, one at a time, into the cake tin, brushing each piece well with some of the beaten egg. Ensure that the tin surface is completely covered and press well with a fork.
Step 2
Cover the wrap base with a circle of baking parchment and cover with the ceramic baking beans. Place in the oven and cook for 14 minutes.
Step 3
Meanwhile, add all of the remaining ingredients into a large bowl and mix thoroughly until combined.
Step 4
When the pie base has blind baked, turn the oven up to 160 degrees. Remove the baking beans and the parchment and pour in the pumpkin mixture. Return to the oven and cook for 25 minutes.
Step 5
Remove from the oven. When cool, cut into 6 equal slices and serve with a squirt of reduced fat cream.
What could I serve with this Pumpkin Pie?
How do you know when Pumpkin Pie is cooked?
Preheat the oven to 140 degrees and cook the wrap pieces for 14 minutes after brushing each piece well with some of the beaten egg and covering with the ceramic baking beans.
After you’ve added all of the remaining ingredients into a large bowl and mixed thoroughly, check the pie base has blind baked and turn the oven up to 160 degrees. Remove the baking beans and the parchment and pour in the pumpkin mixture. Return to the oven and cook for 25 minutes.
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can you keep Pumpkin Pie in the fridge?
Once you’ve put it out, ideally you should eat it within 4 hours.
If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Pumpkin Pie in the fridge for approximately 3 days or so.
Can I freeze Pumpkin Pie?
Yes you can! This recipe can be frozen, but please remember to do the following;
- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
- Defrost thoroughly before serving.
Don’t forget to add a label with what it is, and on what date you put it in the freezer!
ORDER Our NEW cookbook Air Fryer NOW
Pumpkin Pie
We love all things pumpkin at this time of year. This slimming friendly Pumpkin Pie is the perfect Autumnal treat!
-
Prep Time
15 MINS
-
Cook Time
40 MINS
- KCals 104
- Carbs 3G
Instructions
- Pre-heat the oven to 140 degrees. Cut the wraps into quarters and spray a 20cm loose bottomed sandwich cake tin with low calorie cooking spray. Place the wrap pieces, one at a time, into the cake tin, brushing each piece well with some of the beaten egg. Ensure that the tin surface is completely covered and press well with a fork.
- Cover the wrap base with a circle of baking parchment and cover with the ceramic baking beans. Place in the oven and cook for 14 minutes.
- Meanwhile, add all of the remaining ingredients into a large bowl and mix thoroughly until combined.
- When the pie base has blind baked, turn the oven up to 160 degrees. Remove the baking beans and the parchment and pour in the pumpkin mixture. Return to the oven and cook for 25 minutes.
- Remove from the oven. When cool, cut into 6 equal slices and serve with a squirt of reduced fat cream.
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
—
We agreed with Slimming World to remove their trademarked terms from our website
Love this Pumpkin Pie recipe? Tag us!
8 comments
See what others have to say
DebbieSaturday 21st September 2019
Made this today and it was fabulous loved it and so did hubby
Emma TMonday 23rd September 2019
So glad you enjoyed it!
She WhiteSaturday 18th November 2017
Can you freeze the pumpkin pie once made
CharlotteFriday 13th October 2017
Don’t know if I can leave this comment but the pumpkin purée is £1 a tin in Sainsbury’s. Cheapest I’ve seen it yet.
Suzan frenchSunday 8th October 2017
Love your site, and recipes, so far have had no luck printing any off for future use. Always press click here to print recipe.device defo connected to printer. But just wobt have it.
LisaFriday 6th October 2017
Where did you get the pumpkin purée please?
SophieThursday 5th October 2017
Hi,
I have a Nut Allergy, can I replace the almond milk for regular milk?
Thanks!
LianeWednesday 27th September 2017
This looks fab are all the 4 beaten eggs to be used on the base?
Join the conversation
Comment or ask our advice