Crustless Pumpkin Pie

Blog, Food

by Melinda D. Maryniuk, MEd, RD, CDE 

Nutrition Facts:

Servings: 8 per pie

Carbs: 20 g per serving

Calories: 95 per serving (if using sugar substitute, 13 g carbs, 67 calories)


1 15 oz can pumpkin

1/3 cup sugar (or sugar substitute equivalent to 1/3 cup sugar)

2 Tbsp honey

1 ½ tsp pumpkin pie spice

2 eggs lightly beaten or ½ cup egg substitute

1 tsp vanilla

¾ cup evaporated fat free milk


Preheat oven to 325°F. Spray a 9” glass pie plate with nonstick spray. Whisk all ingredients together in a bowl and pour into the pie plate. Bake for 55-60 minutes or until a knife inserted in the center comes out clean. Cool for about 2 hours. Serve immediately or refrigerate.