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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.
  Canned pumpkin 15 Ounce (1 Can)
  Evaporated skim milk 12 Ounce (1 Can)
  Egg/Equivalent egg substitute 2
  Egg whites 2
  Sugar/Equivalent artificial sweetener 3⁄4 Cup (12 tbs)
  Ground cinnamon 1 Teaspoon
  Ground allspice 1⁄4 Teaspoon
  Ground ginger 1⁄4 Teaspoon
  Salt 1⁄8 Teaspoon
  Reduced fat graham cracker crumbs 1⁄2 Cup (8 tbs)

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.

Recipe Summary

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Average: 4.3 (17 votes)

Nutrition Rank

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 mg165%

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

Crustless Pumpkin Pie Recipe