South Beach Diet Pumpkin Pie

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This recipe makes 8 servings
Recipe Nutrition Info Comments 0
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For some people, it’s just not Thanksgiving without pumpkin pie. There’s no need to deny yourself a slice of our yummy South Beach version, nestled in a whole-grain crust.


  • 1 cup(s) flour, whole-wheat
  • 3/4 cup(s) sugar substitute
    plus 2 tablespoons
  • 1/4 teaspoon salt
    plus a pinch
  • 1 tablespoon butter, unsalted
    diced when cold
  • 3 tablespoon canola oil
  • 2 large egg(s)
    slightly beaten
  • 3/4 teaspoon cinnamon, ground
  • 1/4 teaspoon cloves, ground
  • 1/2 teaspoon ginger, ground
  • 15 ounce(s) pumpkin, puree
  • 12 ounce(s) milk, fat-free evaporated


  • 1

    For crust: In food processor fitted with metal blade, pulse flour, 2 tablespoons of sugar substitute and a pinch of salt until combined. Add butter and oil; pulse until combined and crumbly.

  • 2

    With motor running, add ice cold water, 1 Tbsp at a time, up to 3-4 tablespoons, until dough just comes together. Gather dough; form into a ball and press into a disc. Wrap in plastic and refrigerate for at least 1 hour.

  • 3

    Roll out dough between two sheets of wax paper to about 1/8-inch thickness. Fold dough in half and place in a 9-inch pie tin. Unfold; turn under and crimp the crust. Refrigerate.

  • 4

    For filling: Preheat oven to 425 degrees F. In large bowl, combine all filling ingredients except evaporated milk until well combined. Slowly fold in milk until blended. Pour filling into prepared pie shell.

  • 5

    Bake 15 minutes. Reduce oven temperature to 350 degrees F; bake 30 to 40 minutes, or until a knife inserted near the center comes out clean. Transfer to wire rack to cool. Refrigerate until serving time. Serve chilled. (Pie can be prepared a day ahead.)

Nutritional Information Amount Per Serving
  • Calories180
  • Total Fat9g
  • Saturated Fat2g
  • Sodium179mg
  • Carbohydrates41g
  • Dietary Fiber4g
  • Protein8g
  • Cholesterol50mg
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