Vegan Low Calorie Pumpkin Pie VS Vegan High Calorie Pumpkin Pie

Vegan Pumpkin Pie Recipe - Low Fat - Fat Free - Low Carb - Easy - Simple - Fast - Traditional - Low Calorie vs High Calorie - Crustless - Impossible - Egg free - Dairy Free - Rich Bitch Cooking Blog

Who doesn’t need a good low calorie dessert option when you’re already going nuts on the buffet of goodies before dessert? Dairy free, egg free and gluten free (optional). The low cal pie is ultra low fat and both are easy to whip up. Only thing is these need to be made the night before so that they’ll cool properly.

The verdict: If you watch the video you will hear me say that I thought these were both legitimate dessert options. I don’t think one was better than the other. The full fat pie looked picture perfect. The full fat pie melts in your mouth and the fat free one has a fuller mouth feel. Make these both and tell me what you think!

Vegan Pumpkin Pie Recipe - Low Fat - Fat Free - Low Carb - Easy - Simple - Fast - Traditional - Low Calorie vs High Calorie - Crustless - Impossible - Egg free - Dairy Free - Rich Bitch Cooking Blog

Vegan Pumpkin Pie // Low Calorie
Now I could have blown the low cal pumpkin pie out of the water had I used a non calorie sweetener but I was scared of messing it up. Did you know that world market (and amazon & ebay) sell sugar free pumpkin spice syrup? I was considering using that in this recipe to lower the calories to the max! But if you read the original recipe linked below it says you’ll get a gooey texture if you use a liquid sweetener.

Man, wouldn’t these low cal ones be perfect to add to weekly meal preps?
Vegan whip cream not included in the calories.

With brown sugar my low calorie pumpkin pie came out to 90 calories per slice! If I wanted to split the full pie in one sitting (4 slices for me and 4 slices for Mark then it would only be 360 calories each). Now if I straight up want a meal of pumpkin pie then the whole pie (8 slices) would only be 720 calories. *these weren’t as sweet at the full fat recipe. Feel free to add additional sweetener.

Vegan Pumpkin Pie Recipe - Low Fat - Fat Free - Low Carb - Easy - Simple - Fast - Traditional - Low Calorie vs High Calorie - Crustless - Impossible - Egg free - Dairy Free - Rich Bitch Cooking Blog

Had I used a non calorie sweetener then each slice would have been 57 calories! Quick someone tell me a non calorie sweetener that would bring the noise and make this taste awesome. That’s 456 calories for a whole pumpkin pie! Granted it’s crust less and uses a sugar substitute. But many of us out there will take a slight left turn in flavor (& texture) for a greater volume of something practically as good.

Vegan Pumpkin Pie Recipe - Low Fat - Fat Free - Low Carb - Easy - Simple - Fast - Traditional - Low Calorie vs High Calorie - Crustless - Impossible - Egg free - Dairy Free - Rich Bitch Cooking Blog

Vegan Low Calorie Pumpkin Pie (with sugar, per slice)
90 calories, 0.5g fat, 20g carbs, 1.2g protein

Vegan Low Calorie Pumpkin Pie (sugar free, per slice)
57 calories, 0.5g fat, 11.3g carbs, 1.2g protein

1 can pumpkin, 2 ts pumpkin pie spice, dash salt, 2 ts baking powder, 1/3 cup flour (42g, any flour except coconut flour), 1/3 cup brown sugar (70g), 1 cup unsweetened almond milk, 2 TB corn starch, 1 ts vanilla *you can use non calorie sweetener, preferably granules and not syrups

  1. Whisk almond milk with corn starch and vanilla
  2. In a separate bowl mix everything else together. Then combined with the almond mix mixture.
  3. Pour in greased pie tin or glass. Bake at 400 for 35 minutes.
  4. Let chill overnight. ENJOY

 

Inspired by Chocolate Covered Katie

Vegan Pumpkin Pie Recipe - Low Fat - Fat Free - Low Carb - Easy - Simple - Fast - Traditional - Low Calorie vs High Calorie - Crustless - Impossible - Egg free - Dairy Free - Rich Bitch Cooking Blog

Vegan Pumpkin Pie // High Calorie
High calorie? Well, more like “standard calorie”. A slice of pumpkin pie isn’t really that high in calories. I know there’s some legit desserts out there that are a million calories per bite 🙂  I’m confident that there’s other slices of desserts that would cost you your mortgage in calories. But compared to the low calorie slice above you could eat about 3 slices of those compared to one slice of this. *vegan coco whip not included in the calories.

Vegan Pumpkin Pie Recipe - Low Fat - Fat Free - Low Carb - Easy - Simple - Fast - Traditional - Low Calorie vs High Calorie - Crustless - Impossible - Egg free - Dairy Free - Rich Bitch Cooking Blog

I think these look picture perfect. Soooo good!

Vegan Pumpkin Pie Recipe - Low Fat - Fat Free - Low Carb - Easy - Simple - Fast - Traditional - Low Calorie vs High Calorie - Crustless - Impossible - Egg free - Dairy Free - Rich Bitch Cooking Blog

Vegan Standard Pumpkin Pie (per slice)
276 calories, 12.7g fat, 38.4 carbs, 1.4g protein

can pumpkin puree, 3/4 cup canned coconut milk, 1/2 cup brown sugar, 1/4 cup maple syrup, 1 ts vanilla, 2 ts pumpkin spice, dash salt, 1/4 cup corn starch, vegan pie crust (I got mine at whole foods in the freezer)

  1. Blend or mix everything together
  2. Pour in vegan pie crust
  3. Bake at 350 for 55 minutes
  4. Chill overnight. ENJOY

Inspired by Makeba (ynotkeeb)

 

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18 comments

    • Yes but it will change the texture. There’s a link under the recipe for the original post. She talks about how the texture will change if you use a liquid sweetener. I bet a couple extra spoons of corn starch would fix that right up.

  1. W😍W! Both pies look great! I really like the texture of the low calorie pie! It looks eggy or something. I never thought of making it crustless. Its awesome how you used baking powder! I just might have to make the low fat pie soon! The full fat pie is absolutely gorgeous!

    • Make them both and tell me what you think!!! Yeah in the original recipe she keeps saying its like custard which i imagine is eggy. Definitely awesome. Cant decide which is better. I feel like you could help me make sense of this!

  2. These look fabulous! Question. How much pumpkin for the low calorie one? I don’t see it listed in the ingredients. Thanks. 🙂

  3. I tried the low calorie one but it did not work for me at all…
    I followed the recipe (only thing I did different was that I made the pumkin purree myself because I dont have access to the cans in my country… But I measured the cooked and blended pumkin to the weight of a can so I thought it would be fine) After 35 minutes the pie was still a liquid mess… I decided to bake it for another 15 minutes but unfortunately that did not help either…

    • Interesting you say that about it being liquid.

      The recipe link for the full fat pumpkin pie recipe is a video of a woman making pumpkin pie. She said in her video that if she opens a can of pumpkin puree and it’s too watery she’ll throw it out and open another one.

      She even showed her pouring two different pumpkin pie fillings into the crust. One thick and one a bit more watery.

      If you still have fresh pumpkin puree left and you want to try it again I’d recommend making sure your filling mix is really thick before baking. By using extra corn starch or flour it should absorb all the water.

      I think corn starch is an excellent thickener. I’ve read it’s twice as thickening as flour so you’d need less to get it twice as far.

      Think you’ll make it again?

      • Lipo – canned pumpkin is not actually pumpkin it’s a squash – so using real pumpkin is totally different – you have to mix some squash in for it to work. I made that mistake a few years ago

  4. I made the crustless pumpkin pie the other night and oh my gosh, it is soooooooo good! I could have eaten the whole thing myself, lol! I’m planning on making another one soon. It really is amazing. Love the texture. I need to pick up a container of cocowhip, but even without it it’s amazing!

    • Yay! that’s so great! I’m debating making another one. I could swim through cocowhip. That stuff is so good!

      I sent 2 slices of each home with my sister for her & her friend. The friend texted me yesterday saying “Oh yeah, i think I liked the crustless one best”. Good to know!

  5. I made the low fat version because I can’t have coconut – it was really good! Almost like a soufflé. Definitely making it again as I ate half of it already – oops

    • I keep thinking I should make another low fat. I keep saying i’m going to do it but I haven’t. I think we’re making cookies later though 🙂

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