Low Calorie Pumpkin Pie

What’s a Thanksgiving meal without a slice of tasty pumpkin pie? Even though this dessert is technically made with a vegetable, it’s traditionally high in saturated fat because of the butter used to make the crust, the whipped cream or condensed milk, and not to mention eggs. However, this pumpkin pie alternative is a low-fat version made with silken tofu and a pre-made graham cracker crust, and is guaranteed to give the traditional pumpkin pie a healthy twist!


  • 1 can (16 ounces) pureed pumpkin
  • 3/4 cup sugar or Sucanat (or 1/2 cup maple syrup)
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 3 tablespoons cornstarch to firm up the pie filling
  • 1 package (10-12 ounces) silken/soft tofu
  • 1 9 inch graham cracker crust pie shell


  1. Preheat oven to 425° F.
  2. Mix the pumpkin and sugar. Add salt, spices, cornstarch and tofu, mix thoroughly.
  3. Pour mixture into pie shell and bake for 15 minutes.
  4. Lower heat to 350° F and bake for another 60 minutes.  Chill and serve.

Easy, delicious, and healthy what more could you ask for to finish off your perfect Thanksgiving meal?


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