Crustless Pumpkin Pie

Crustless Pumpkin Pie

An easy, lower-calorie version of the traditional pie.


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Serves: 8 person(s) Change

Preparation Time: 10 mins
Cooking Time: 1 hr

Yield: 8 x slices

Diabetes-Friendly Recipe Low-Carb Recipe High-Calcium Recipe

Ingredients Convert to Metric

  • 1 (15 oz) can pumpkin
  • 1 (12 oz) can fat-free evaporated milk
  • 3/4 cup egg substitute
  • 1/2 tsp salt
  • 1 Tbsp pumpkin pie spice
  • 1 tsp vanilla
  • 1 cup Splenda®


Combine all ingredients and beat until smooth. Pour into lightly greased 9-1/2inch glass pie plate.

Bake at 400ºF for 15 minutes. Reduce heat to 325ºF and continue baking for 45 minutes, or until knife comes out clean from the center.


Top with a dollop of low-fat whipped topping, Ricotta Cream or Cashew Cream (see recipe links).

Thanks to Dawn Maucher, CalorieKing member