Crustless Pumpkin Pie Recipe

This Crustless Pumpkin Pie is one of the best pumpkin pies I've ever eaten of late. Try these deliciously spiced pies with whipped topping for your next dessert . Feel free to express yourself about this Crustless Pumpkin Pie.


Difficulty LevelEasyHealth IndexAverage
Main IngredientInterest Group


 Canned pumpkin15 Ounce (1 Can)
 Evaporated skim milk12 Ounce (1 Can)
 Egg/Equivalent egg substitute2
 Egg whites2
 Sugar/Equivalent artificial sweetener3⁄4 Cup (12 tbs)
 Ground cinnamon1 Teaspoon
 Ground allspice1⁄4 Teaspoon
 Ground ginger1⁄4 Teaspoon
 Salt1⁄8 Teaspoon
 Reduced fat graham cracker crumbs1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1696 Calories from Fat 164

% Daily Value*

Total Fat 18 g28.2%

Saturated Fat 3.8 g19%

Trans Fat 0 g

Cholesterol 495 mg

Sodium 1735.9 mg72.3%

Total Carbohydrates 335 g111.8%

Dietary Fiber 22.3 g89.1%

Sugars 240.7 g

Protein 55 g109.7%

Vitamin A 1358% Vitamin C 31%

Calcium 118.9% Iron 47%

*Based on a 2000 Calorie diet


In a mixing bowl, combine pumpkin, milk, egg substitute, egg whites and sweetener; beat until smooth.
Add spices and salt; beat until well mixed.
Stir in graham cracker crumbs.
Pour into a 9-in.pie plate that has been coated with nonstick cooking spray.
Bake at 325° for 50-55 minutes or until a knife inserted near the center comes out clean.
If desired, garnish with a dollop of whipped topping and sprinkling of cinnamon.
Store in the refrigerator.