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Recipe Re-Do: Pumpkin Pie

Fitday Editor
pumpkin pie.jpg

Pumpkin pie is one of the classic American dishes, especially around the Thanksgiving holiday! One very popular food network star did a twist on traditional pumpkin pie and made it pumpkin cheesecake. Oh, this sounds so tasty, and after reviewing the recipe it seems like the perfect finish to a fabulous Thanksgiving feast. Unfortunately, upon closer review it seem it might be a little on the heavy side if you are trying to watch your calories. Listed below, you will find the original recipe and following, a reduced version for those of you watching your waistline. Please enjoy!

Pumpkin Cheesecake Recipe
Original recipe (Serves 8)


  • 1 and 3/4 cups graham cracker crumbs
  • 3 tablespoons light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1 stick melted, salted butter
  • 3 (8 ounce) packages cream cheese, at room temperature
  • 1 (15 ounce) can pureed pumpkin
  • 3 eggs plus 1 egg yolk
  • 1/4 cup sour cream
  • 1 and 1/2 cups sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
**As shown above, this recipe pulls in a whopping 723 calories per slice, 12 grams of protein, 47 grams of fat, 28 grams of saturated fat, 47 grams of sugar, 233 mg of cholesterol and 524 mg of sodium

FitDay-approved recipe (8 servings)

  • 7 sheets 9x14 inch phyllo dough, thawed in refrigerator (found in your frozen food section at the grocery store)
  • Cooking spray
  • 3 (8 ounce) packages low fat cream cheese, at room temperature
  • 1 (15 ounce) can pureed pumpkin
  • 1 large whole egg, 2 egg whites
  • 1/4 cup low fat sour cream
  • 1 1/2 cups sugar (**Splenda can be used if you prefer**)
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon fresh ground nutmeg
  • 1/8 teaspoon ground cloves
  • 2 tablespoons all purpose flour
  • 1 teaspoon vanilla extract
**The revised version brings each serving to 448 calories per slice, 13 grams of protein, 29 grams of fat, 17 grams of saturated fat, 46 grams of sugar, 65 mg of cholesterol and 442 mg of sodium



Spray 9-inch pie plate with non-sticking spray. Work with one phyllo sheet at a time, and cover the remaining with plastic wrap. Lay one phyllo sheet in the pie plate with the edges hanging over the side. Spray the sheet with cooking spray. Repeat, layering the remaining sheets in the pie plate, placing them so that the entire bottom of the pie plate is covered, and all the edges of the pie plate are covered as well.

Have a small dish of water handy. Wet your fingers, and fold the hanging edges of the phyllo dough inward, and press them along the edge of the pie plate to make a nice edging. Continue wetting your fingers as necessary to prevent the dough from crumbling.


Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and spices. Add flour and vanilla. Beat together until well combined.

Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

Using reduced fat and or reduced calorie ingredients can make a big difference in the overall calorie makeup of your recipe. The real calorie saver in this recipe comes from the phyllo dough crust.

Enjoy your favorite Thanksgiving desserts responsibly!

Angela Hattaway is a Nutritionist and Personal Trainer with over 15 years experience. She got her BS in Nutrition and Dietetics from Stephen F. Austin State University and she also has a Master's Degree in Business with an emphasis on Healthcare. Angela is experienced in working with both children and adults and loves working with clients to help them set realistic goals and expectations. She is passionate about nutrition and fitness and feels this comes through when she works with people. Angela loves giving clients the tools, motivation and encouragement they need to be successful throughout their lives. Visit her blog at She can be reached via email at at

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