Try this perfect low-calorie, anti-inflammatory pumpkin pie

Pumpkin PieThe holiday season can’t pass without indulging in a little bit of traditional pumpkin pie — unless you are on a diet. But even counting calories doesn’t have to stop you from enjoying this seasonal favorite, as we have found a delicious low-calorie pumpkin pie recipe.

This pumpkin pie, in addition to being low calorie, also helps reduce inflammation. Pumpkin is an excellent source anti-inflammation properties such as vitamins A, C and E. It is also full of magnesium, potassium and zinc. Pumpkin isn’t the only ingredient in this pie to help reduce inflammation. Cinnamon and ginger play a role, too.

Indulge in this low-calorie, anti-inflammatory pumpkin pie:


3/4 cup dark brown sugar, packed
1 large egg
2 large egg whites
1 (12-ounce) can evaporated skim milk
1/4 teaspoon finely grated orange zest
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1 (15-ounce) can pumpkin puree
1 frozen pie crust, thawed to room temperature


  1. Preheat oven to 425 degrees and move rack to lowest position.
  2. Whisk together all ingredients, except pumpkin, in a large bowl. Once mixed, add pumpkin and continue whisking until mixture is smooth.
  3. Sprinkle some flour onto a cutting board or flat surface to prepare the pie crust. Next, roll out your thawed pie crust until it reaches 12.5 inches in diameter. Once rolled out, place the crust in a 9-inch pie dish. Trim excess.
  4. Add pumpkin mixture to crust. Bake for 10 min. Without removing the pie from the oven, reduce heat to 350 degrees and bake for an additional 50 minutes.
  5. Remove from oven and allow to cool completely.
  6. Garnish with whipped cream.

Per serving (pie cut into 12 slices): 150 calories; 4 g fat (1.2 g saturated); 30.6 g carbs; 24.8 g sugar; 178.6 mg sodium; 1.8 g fiber; 4.3 g protein



Be the first to reply.

Leave a comment