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We’re Giving Thanks for This Pumpkin Pie Recipe

Today’s post and FBG-approved recipe is by core performance guru, Linda LaRue. Linda is the creator of Crunchless Abs and the new, constant resistance, 3-dimensional workout, The CORE TRANSFORMER, which burns nearly 1,000 calories per hour. Enjoy the tastiness!


This delicious pumpkin pie recipe is only 125 calories per piece! Plus, it’s a simple and time-saving recipe, which I love because there are so many other dishes to make for Thanksgiving dinner. I recommend serving slices of this delicious pumpkin pie with a dollop of non-fat whipped real dairy crème. And the best part? The pie stays fresh for four days, so you can keep enjoying it days after the holiday is over!

Pumpkin Pie with Pecan Crust

Yields: 12 servings.
Nutritional content: 125 calories, 5g fat, 4g protein, 17g carbohydrates, 4g fiber, 81mg sodium.

1 c graham-cracker crumbs
2 tbsp toasted and ground pecans
1 tbsp unsweetened applesauce
2 whole eggs
1 c canned pumpkin
¾ c evaporated skim milk
¼ c apple-juice concentrate
¼ c brown sugar
¼ tsp ground cinnamon
¼ tsp ground ginger
pinch ground cloves
pinch salt
12 pecan halves
1 tsp maple syrup
non-fat whipped real dairy crème


  1. Preheat oven to 350 degrees F.
  2. In a medium bowl, combine graham-cracker crumbs with pecans and applesauce. Spray a 9-inch pie plate with low-fat cooking spray. Press mixture into the bottom and halfway up the sides of the 9-inch pie plate. Set aside.
  3. Combine remaining ingredients, except pecan halves and syrup, in a large bowl. Mix until well blended.
  4. Pour pumpkin mixture into pie crust.
  5. Bake for 20 to 30 minutes or until a knife inserted in the middle comes out clean. Refrigerate pie when cool; cut into 12 equal pieces.
  6. In a small bowl, coat pecan halves with syrup. Transfer to a baking sheet sprayed with low-fat cooking spray and bake pecans at 325 degrees for 4 to 5 minutes. Remove from oven. Place one pecan on the outer edge of each slice of pie along with a dollop of non-fat whipped real dairy crème.

Happy holiday noshing! —Linda LaRue

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  1. Mavis says:

    How about making the picture match the recipe. That is hardly a graham cracker crust in the picture.

  2. Laurie says:

    The picture does not correspond to the recipe of a graham cracker pecan crust pumpin pie. The recipe calls for a graham cracker crust. The picture shows a pastry crust.

  3. suzy p says:

    if you look at the photograph of the pie and then read the recipe you will notice they are not one and the same. The pie pictured has a regular crust and the recipe has a graham cracker crust that you form to the pie pan half way up.. NOt the same crust. is this deceitful or a mistake?

  4. Laurel says:

    Not only is the crust not the same as the photo, the pecan pieces all over the pie topping are not in the recipe. The recipe calls for ONE pecan half per slice.
    Besides, who cuts a 9-inch pie into 12 slices? If I am wanting just a taste, maybe? Usually, it is 6 slices per 9-inch pie. That would mean you would need to double all the nutritional facts. Now, you are eating 10 grams of fat, etc.

    Still looks better than some I have seen, nutritionally speaking. I am going to make it and see how it tastes! 🙂

  5. Joanna Lucas says:

    Looks like a great recipe. Will have to try it this thanksgiving.

  6. P L Nickle says:

    Who cuts a 9″ pie with any kind of crust into 12 pieces???

  7. Julie says:

    P L: I do. 🙂 And I’ve been a size 4 for 20 years.

  8. ruby says:

    Just came across this, and thought I might point out that if you want an even healthier version, think about using tofu instead of any milk products. You’ll end up with a super pumpkin-y pie that’s delicious.

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