Pumpkin Pie

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1.8 min read
Pumpkin Pie Recipe

Pumpkin Pie

Did you know that a slice of traditional pumpkin pie often has 5 grams of artery-crippling saturated fat? It’s like eating 5 slices of bacon for dessert! And really, who needs it when you can enjoy deeply satisfying pumpkin flavor with our Pritikin zero-saturated-fat pie.
Prep Time30 minutes
Active Time1 hour
Total Time1 hour 30 minutes
Course: Dessert, Entertaining
Cuisine: American, Slow Yet Simple
Yield: 8 people


  • 1 large (half only) butternut squash Cut squash in half and remove seeds
  • 2 cups pumpkin, canned solid-pack (no additives) split use
  • 3 egg whites beaten until stiff peaks form
  • 1 teaspoon lime juice
  • 1 teaspoon cinnamon powder
  • 1/4 teaspoon cardamom powder
  • 1/2 cup soymilk
  • 3 tablespoons Splenda
  • 2 teaspoons vanilla extract
  • 2 cups corn flakes (no sugar, no salt added) good brand choices are Grainfield's or Erewhon


  • Preheat oven to 350 degrees.
  • Place butternut squash half in a nonstick baking pan in oven, skin side up. Cook until fork-tender, about 25 minutes.
  • Scoop out cooked "meat" with spoon, and place it and 1 cup of the canned pumpkin in a food processor. Puree.
  • In a large bowl, combine the squash/pumpkin mixture, remaining pumpkin, egg whites, lime juice, cinnamon, cardamom, soymilk, Splenda, and vanilla.
  • In food processor, grind corn flakes until they are the size of peppercorns.
  • Lightly spray bottom of pie baking pan (8 inches in diameter) with Pam. To make crust, press corn flakes into bottom of pan.
  • Fill pie pan with pumpkin mixture, and bake in oven at 350 degrees for 30 minutes.


Atop this pumpkin pie is a little dollop of fat-free sour cream mixed with Splenda, plus stripes of kiwi coulis. To make your own fresh kiwi coulis, peel 4 kiwis, rough chop them, then puree them in a blender with 2 tablespoons of Splenda and 2 teaspoons of fresh lemon juice. Serve at room temperature or chilled.
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