Crustless Pumpkin Pie

Name: Crustless Pumpkin Pie
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 8
Cuisine: American
Ingredients: 1 can(s) pumpkin (15 oz); 1 can(s) evaporated skim milk (12 oz); 3/4 c egg substitute (or 3 egg whites); 1/2 tsp salt; 3 tsp pumpkin pie spices; 1 tsp vanilla; 2/3 c Splenda (or sugar to taste); sugar-free whipped topping

By Myra Wynne
@MJWin

Gluten-free, sugar-free, low-carb, and the best pumpkin pie you'll ever eat! You won't even miss the crust.

Blue Ribbon Recipe

This super easy crustless pumpkin pie is a delicious holiday dessert option if you're looking for something sweet but trying to cut back on calories (or if you have a gluten intolerance). The pumpkin pie is sugar-free, gluten-free, low in fat and calories but packed with spice and pumpkin flavor. Have your favorite holiday pie with less guilt! It's so creamy and full of flavor, you won't miss the crust. The Test Kitchen

Rating:

★★★★☆ 5 votes4

Comments:

14 Comments

Serves:

Prep:

10 Min

Cook:

1 Hr

Method:

Bake

Ingredients

1 can(s)

pumpkin (15 oz)
1 can(s)

evaporated skim milk (12 oz)
3/4 c

egg substitute (or 3 egg whites)
1/2 tsp

salt
3 tsp

pumpkin pie spices
1 tsp

vanilla
2/3 c

Splenda (or sugar to taste)
·

sugar-free whipped topping
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How to Make Crustless Pumpkin Pie

Step-by-Step

Combine all ingredients and beat until smooth.
Pour into a 9" sprayed pie pan.
Bake at 400 degrees for 15 minutes, then at 325 for 45 minutes or until a knife inserted in center comes out clean.
Cool completely. Add a (generous!) dollop of whip topping and enjoy!