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

Crustless Pumpkin Pie Recipe

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

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

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.

Directions

  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

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.

Reviews for Crustless Pumpkin Pie

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
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!

MY REVIEW
Reviewed Oct. 14, 2013

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

MY REVIEW
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!!

MY REVIEW
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. 

MY REVIEW
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

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