Crustless Pumpkin Pie

Myra Wynne


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

★★★★☆ 3 votes
10 Min
1 Hr


Add to Grocery List

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
3 Tbsp
pumpkin pie spices
1 tsp
2/3 c
splenda (or sugar to taste)
sugar-free whip topping

How to Make Crustless Pumpkin Pie


  • 1Combine all ingredients and beat until smooth. Pour into a 9" sprayed pie pan.
  • 2Bake at 400 degrees for 15 minutes, then at 325 for 45 minutesw or until a knife inserted in center comes out clean.
  • 3Cool completely. Add a (generous!) dollop of whip topping and enjoy!
  • 4Serving: 8 slices - per serving: 69 calories; 3g fat; 5g protein; 6g carbohydrate; 215mg sodium.

Printable Recipe Card

About Crustless Pumpkin Pie

Course/Dish: Pies
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Gluten-Free, Wheat Free
Other Tag: Healthy

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