Crustless Pumpkin Pie Recipe
Crustless Pumpkin Pie Recipe photo by Taste of Home

Crustless Pumpkin Pie Recipe

Read Reviews
5 10 7
Publisher Photo
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
TOTAL TIME: Prep: 10 min. Bake: 50 min. + cooling
MAKES:8 servings
TOTAL TIME: Prep: 10 min. Bake: 50 min. + cooling
MAKES: 8 servings


  • 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

Nutritional Facts

1 piece: 116 calories, 0g fat (3g saturated fat), 2mg cholesterol, 166mg sodium, 16g carbohydrate (0g sugars, 0g fiber), 7g protein Diabetic Exchanges:1 starch, 1/2 fat-free milk


  1. In a large bowl, beat the first nine ingredients until well blended. Stir in cracker crumbs.
  2. 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.
Originally published as Crustless Pumpkin Pie in Taste of Home October/November 1996, p44

Reviews for Crustless Pumpkin Pie

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Nov. 28, 2013

"What a delight! As a diabetic, this was perfect. My family loved it too! My husband was on cloud nine because he didn't have to deal with a crust! (he hates pie crust) This has been added as a permanent addition to my recipes! Thank you! I discovered, as a side note, that you can use hubbard squash as a great substitute to pumpkin. I also used 4 eggs instead of substitute and skipped the egg whites. Yum!"

Reviewed Oct. 14, 2013

"Love this recipe! I will definitely be making this for the holidays!"

Reviewed Nov. 21, 2012

"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 Nov. 11, 2012

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

Reviewed Nov. 11, 2012

"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"

Loading Image