Crustless Pumpkin Pie Recipe

5 11 8
Crustless Pumpkin Pie Recipe
Crustless Pumpkin Pie Recipe photo by Taste of Home
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Crustless Pumpkin Pie Recipe

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5 11 8
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
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 50 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 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.
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: 116 calories, 0 fat (3g saturated fat), 2mg cholesterol, 166mg sodium, 16g carbohydrate (0 sugars, 0 fiber), 7g protein. Diabetic Exchanges: 1 starch, 1/2 fat-free milk.

  • 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
  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

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Reviews forCrustless Pumpkin Pie

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MY REVIEW
llheath User ID: 6590379 257127
Reviewed Nov. 22, 2016

"This pumpkin pie recipe without a crust is such an awesome concept. My husband has been on a low fat diet for the last number of years. That traditionally makes pie an absolute No-No. I found this recipe about the time he was put on the diet. I use the traditional Libby's pumpkin pie recipe spices listed on the can as opposed to what is recommended here. Aside from that, I compose the recipe just as recommended. It makes the most beautiful pumpkin pie ever. I published it in a newsletter that we sent out through our business. It was tried by one of our readers who also concurred how delicious it is. My children and all our guests love this pie, and the old crusted version is history!"

MY REVIEW
hprivett User ID: 7511852 201408
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
lori1024 User ID: 2650395 12637
Reviewed Oct. 14, 2013

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

MY REVIEW
kittin797 User ID: 1185613 17886
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
sstetzel User ID: 158954 13058
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
luvsvacations User ID: 6964564 37824
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"

MY REVIEW
pdtomlinson User ID: 1501572 13968
Reviewed Nov. 27, 2011

"Everyone loved it even those who were not diabetics"

MY REVIEW
[email protected] User ID: 77962 37419
Reviewed Nov. 21, 2011

"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?!"

MY REVIEW
mcrowder User ID: 3544293 39189
Reviewed Dec. 1, 2010

"Turned out great!"

MY REVIEW
nikkilar User ID: 5526458 201407
Reviewed Oct. 19, 2010

"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."

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