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Crustless Pumpkin Pie Recipe

Crustless Pumpkin Pie Recipe photo by Taste of Home

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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

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Crustless Pumpkin Pie Recipe

Prep: 10 min. Bake: 50 min. + cooling

Yield: 8 Servings

10 50 60

Ingredients

1 can (15 ounces) solid-pack pumpkin
1 can (12 ounces) fat-free evaporated milk
1/2 cup egg substitute
2 egg whites
Sugar substitute equivalent to 3/4 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/8 teaspoon salt
1/2 cup reduced-fat graham cracker crumbs (about 3 whole crackers)
Reduced-fat whipped topping and additional cinnamon, optional

Directions

In a large bowl, beat the first nine ingredients until well blended. Stir in cracker crumbs.
Pour into a 9-in. pie plate coated with cooking spray. Bake at 325° for 50-55 minutes or until a knife inserted near the center comes out clean. Cool completely on a wire rack. Garnish each serving with whipped topping and cinnamon if desired. Refrigerate leftovers. Yield: 8 servings.

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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Reviews for Crustless Pumpkin Pie

Crustless Pumpkin Pie

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Reviewed on Nov. 21, 2012 by kittin797

can the egg substitute & egg whites be eliminated and just use how many eggs?? I would love to try this as I really am not a crust person when it comes to pie!!

Reviewed on Nov. 11, 2012 by sstetzel

luvsvacations the first line says:
In a large bowl, beat the first nine ingredients until well blended. Stir in cracker crumbs.

Reviewed on Nov. 11, 2012 by luvsvacations

I was wndering what you did with the graham cracker crumbs - does it go in the pie mixture - it calls for the first 9 ingredients and that is the 10th item. thanks

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.