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Crustless Pumpkin Pie

 Crustless Pumpkin Pie
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
8 ServingsPrep: 10 min. Bake: 50 min. + cooling

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.
Nutritional Facts: 1 piece equals 116 calories, 0 fat (3 g saturated fat), 2 mg cholesterol, 166 mg sodium,

2 of 2

Crustless Pumpkin Pie (continued)

Nutritional Facts: 16 g carbohydrate, 0 fiber, 7 g protein. Diabetic Exchanges: 1 starch, 1/2 fat-free milk.