Real Recipes From Real Home Cooks ®

crustless pumpkin pie

(5 ratings)
Blue Ribbon Recipe by
Myra Wynne
Kingston, TN

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 @kitchencrew
(5 ratings)
yield 8 serving(s)
prep time 10 Min
cook time 1 Hr
method Bake

Ingredients For crustless pumpkin pie

  • 1 can
    pumpkin (15 oz)
  • 1 can
    evaporated skim milk (12 oz)
  • 3/4 c
    egg substitute (or 3 egg whites)
  • 1/2 tsp
  • 3 tsp
    pumpkin pie spices
  • 1 tsp
  • 2/3 c
    Splenda (or sugar to taste)
  • sugar-free whipped topping

How To Make crustless pumpkin pie

  • Beating pumpkin pie ingredients in a bowl.
    Combine all ingredients and beat until smooth.
  • Pie mixture poured into a greased pie dish.
    Pour into a 9" sprayed pie pan.
  • Crustless pumpkin pie cooling on a rack.
    Bake at 400 degrees for 15 minutes, then at 325 for 45 minutes or until a knife inserted in center comes out clean.
  • 4
    Cool completely. Add a (generous!) dollop of whip topping and enjoy!