crustless pumpkin pie

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

(5 RATINGS)

928 Pinches 6 Photos

Myra Wynne

Kingston, TN

Updated on Oct 27, 2018

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

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A slice of crustless pumpkin pie with whipped topping.

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

prep time 10 Min

cook time 1 Hr

method Bake

yield 8 serving(s)

Ingredients

1 can pumpkin (15 oz)
1 can evaporated skim milk (12 oz)
3/4 cup egg substitute (or 3 egg whites)
1/2 teaspoon salt
3 teaspoons pumpkin pie spices
1 teaspoon vanilla
2/3 cup Splenda (or sugar to taste)
- sugar-free whipped topping

How To Make crustless pumpkin pie

Step 1

Combine all ingredients and beat until smooth.

Step 2

Pour into a 9" sprayed pie pan.
Step 3

Bake at 400 degrees for 15 minutes, then at 325 for 45 minutes or until a knife inserted in center comes out clean.
Step 4

Cool completely. Add a (generous!) dollop of whip topping and enjoy!
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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