Light and Healthy Chocolate Pumpkin Pie

Yields 8

Light and Healthy Chocolate Pumpkin Pie

This healthy no-crust version is always a hit. Serve with lightly sweetened whipped cream or whipped coconut cream. For a regular pumpkin pie simply omit the cocoa powder and chocolate chips.

Wheat/gluten-free option: omit graham crackers or run a few wheat/gluten-free cookies through your food processor. This recipe also works fine without the graham crackers. If you’re limiting sugar artificial sweetener works well here.

Save RecipeSave Recipe


  • 1 can (15oz) Pumpkin (not pie filling)
  • 1 can (12oz) Evaporated milk
  • 6 Egg whites
  • 1 tsp Vanilla
  • ¾ cup Brown sugar (lightly packed) or sweetener of choice
  • 3 Tbs Cocoa powder
  • 2 tsp Pumpkin pie spice
  • 1/8 tsp Salt
  • 1/2 cup reduced-fat graham cracker crumbs (about 3 whole crackers)
  • ½ cup mini chocolate chips (optional)


  1. Spray a 9 inch pie plate with cooking spray. Preheat oven to 325°F.
  2. Mix all ingredients except for the graham crackers until well-blended.
  3. Stir in graham cracker crumbs and chocolate chips if using.
  4. Pour into pie plate and bake on middle rack for 50-55 minutes or until knife inserted into center comes out clean.


This recipes was adapted from Taste of Home, “Crustless Pumpkin Pie Recipe”,

Works well with artificial sweetener for those wanting to limit their sugar. Editor's Note: This recipe was tested with Splenda no-calorie sweetener. Originally published as Crustless Pumpkin Pie in Taste of Home October/November 1996, p44

Chocolate Pumpkin Pie

Tags: chocolate, Desert, Healthy, Light, Pie, pumpkin

Trackback from your site.

Leave a comment

You must be logged in to post a comment.
%d bloggers like this: