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Traditional pastry crusts are loaded with fat, which makes pumpkin pie a rare treat for people watching their diet. This is a satisfying treat for everyone.—Thelia Busse, Cresco, Pennsylvania
This recipe is:
Diabetic Friendly
Editor's Note: This recipe was tested with Splenda no-calorie sweetener.
Nutritional Facts 1 piece equals 116 calories, 0 fat (3 g saturated fat), 2 mg cholesterol, 166 mg sodium, 16 g carbohydrate, 0 fiber, 7 g protein. Diabetic Exchanges: 1 starch, 1/2 fat-free milk.
Originally published as Crustless Pumpkin Pie in Taste of Home October/November 1996, p44
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Reviewed on Nov. 27, 2011 by pdtomlinson
Everyone loved it even those who were not diabetics
Reviewed on Nov. 21, 2011 by matteliz@swbell.net
I have made this a number of times. It is popular with my family. Since pumpkin pie is a custard filling, once it is well set it doesn't need the crust to hold it together. Who'd have thought?!
Reviewed on Dec. 01, 2010 by mcrowder
Turned out great!
Reviewed on Oct. 19, 2010 by nikkilar
It was awesome, my mom is newly diabetic and we are trying to find recipes she can have. Especially since she likes to bake. This one turned out good.
Reviewed on Jan. 30, 2009 by onemuffinmagic
I used a 9 inch deep dish pie pan and it came out great.
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