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Ingredients
- Cooking spray
- 1 (15 oz) can pumpkin puree
- 1 cup low-fat vanilla Greek yogurt
- ½ cup egg substitute (or 2 large eggs)
- ¼ cup sugar substitute
- ⅛ teaspoon kosher salt
- 1 tablespoon + ¼ teaspoon pumpkin (or apple) pie spice, divided
- ¼ cup almond flour
- ½ cup finely chopped pecans
- 1 tablespoon coconut flour
- 3 tablespoons sugar-free syrup, divided
- 2 tablespoons light buttery spread
- 8 tablespoons fat-free whipped topping
Steps
- Preheat oven to 350°F. Coat 9-inch pie pan with spray and place on baking sheet. Combine pumpkin, yogurt, egg substitute, sugar substitute, salt, 2 tablespoons syrup, and 1 tablespoon pumpkin pie spice, whisk to blend. Pour mixture into pie pan. Bake 30–35 minutes until filling has slight jiggle in center.
- Meanwhile, melt buttery spread. Combine melted spread, almond flour, coconut flour, pecans, and remaining 1 tablespoon syrup and ¼ teaspoon pumpkin pie spice; stir to blend. Top pie evenly with streusel; bake 10 more minutes until center of pie is just set and streusel is crisp. Chill 2 hours (or overnight). Serve with whipped topping.
Amount per ⅛ recipe serving: Calories 160, Total Fat 9g, Sat Fat 1.5g, Trans Fat 0g, Chol 5mg, Sodium 140mg, Total Carb 25g, Fiber 3g, Total Sugar 7g, (Incl. 4g Added Sugars), Protein 6g, Vitamin D 6%, Calc 6%, Iron 6%, Potassium 2%