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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 81.1
  • Total Fat: 0.4 g
  • Cholesterol: 1.9 mg
  • Sodium: 88.1 mg
  • Total Carbs: 17.4 g
  • Dietary Fiber: 3.3 g
  • Protein: 6.0 g

View full nutritional breakdown of Pumpkin Pie calories by ingredient
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Pumpkin Pie

Submitted by: ANEWAY

Introduction

No Crust, No sugar version of the traditional pumpkin pie recipe. Here is a low fat, high protein, high fiber version of everyone's favorite harvest time dish. It was a delicious substitute for my family No Crust, No sugar version of the traditional pumpkin pie recipe. Here is a low fat, high protein, high fiber version of everyone's favorite harvest time dish. It was a delicious substitute for my family
Number of Servings: 8

Ingredients

    Milk, canned, evaporated, nonfat, 12 fl oz (1 can)
    Egg Beaters, 1/2 cup
    3/4 cup Splenda granulated
    1 tsp. Cinnamon, ground
    1/2 tsp. Ginger, ground
    1 can Pumpkin, canned, without salt

Directions

Preheat oven to 425.

Mix sugar and spices in a small bowl.

Beat eggs in large bowl. Stir in pumpkin and sugar and spice mixutre. Mix well. Slowly stir in evaporated milk.

Pour into well greased 9 inch deep glass pie dish.

Bake for 15 minutes, Turn oven down to 350. Bake for an additional 45-50 minutes or until knife inserted near center comes out clean. Cool for 2 hours and serve.






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Member Ratings For This Recipe


  • O.K.
    7 of 8 people found this review helpful
    If I made this again, I would go ahead and use sugar or a mix of sugar and Splenda. The Splenda left a terrible aftertaste. We couldn't even finish it. - 11/26/07

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  • Incredible!
    5 of 5 people found this review helpful
    this is amazing, SO good! I'm allergic to wheat/gluten, so this was the perfect alternative, and so low in calories, and VERY nutritious! i used regular nonfat milk instead of evaporated milk though, but it was still perfect, thank you so much! - 5/12/08

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  • Incredible!
    5 of 5 people found this review helpful
    Love it! Make it all the time. You can also freeze it - 1/3/08

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  • 4 of 7 people found this review helpful
    I love pumpkin pie. will try this recipe. it sounds good. The recipe has only one flaw. When reading it it says to bake it in the oven and then it states what kind of pan to put it in. These two steps should be reversed. - 6/5/09

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  • Incredible!
    4 of 5 people found this review helpful
    I never ate the crust anyway! The center is the BEST part and this is good...except, sorry, the Splenda doesn't do it for me. Will make again with real organic sugar in the raw. - 3/31/09

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  • Incredible!
    3 of 3 people found this review helpful
    Made this last night. Used the splenda brown sugar mix with very good results. Husband and I loved it. I really like this because it's replacing my pumpkin bread I used to have with my morning coffee. - 10/16/10

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  • Incredible!
    3 of 3 people found this review helpful
    I made this and it was soooo goood. Just like pumpkin pie. I actually followed the recipe on the can but substituted the same ingredients as in this recipe andit was awesome. - 11/10/07

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  • 1 of 3 people found this review helpful
    You can use sucralose instead of splenda. It leaves no after taste. You can buy it at Walmart. Just remember sucralose measures cup to cup with sugar - 10/23/09

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  • Very Good
    1 of 1 people found this review helpful
    Had a bit of an aftertaste, don't know if it was the splenda or I added too much spice. I made it in individual ramekins. But sure saved on the calories. I used the leftovers in my AM smoothie recipe and it was perfect there. - 1/28/09

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  • Very Good
    1 of 1 people found this review helpful
    I love anything pumpkin! Nothing can beat a real pumpkin pie (with all the calories and fat!), but this came pretty darn close! - 10/7/08

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  • 1 of 1 people found this review helpful
    This is delicious- a wonderful way to gt that pumpkin pie "treat" but in a healthy way. - 12/4/07

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  • 1 of 1 people found this review helpful
    I made this and LOVED it! I did the taste test with my sister,nephew and my kids. They thought it was GREAT! - 11/24/07

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  • Very Good
    1 of 1 people found this review helpful
    This was sooo good! a perfect light something to satisfy your sweet tooth. You might want to top with a little Splenda &/or brown sugar, cinniamon if you find it not sweet enough. Even to meet my minimum calories I would have this with 1/2 cup of slow churned Pumpkin ice cream- YUMM-O! - 10/31/07

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  • Very Good
    1 of 1 people found this review helpful
    Quite tasty for not being the "real" thing! I also topped mine with Cool Whip...delicious! - 9/23/07

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  • Very Good
    1 of 1 people found this review helpful
    This was delicious. I topped mine w/FatFree Whipped Topping. - 5/28/07

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  • The taste is great, considering how healthy this is (low calorie, high protein). But the texture didn't come out right for me - it burned a bit on top and seemed cooked (fork came out clean), but once cooled it was still weirdly wet/spongy. Any ideas how to fix this? Maybe longer at lower temp? - 11/12/12

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  • 0 of 1 people found this review helpful
    What size can (pumpkin) is used in this recipe? - 9/5/12

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  • I used real eggs & real sugar. Also added more spices (cloves & nutmeg), including 1 tsp salt. - 12/12/10

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  • I made this with 2 real eggs and 1/2 c. Splenda and a few drops of vanilla extract. I love the results! So easy to make, totally fulfills the Pumpkin Pie craving without the unnecessary crust calories and fat. - 11/25/10

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  • Loved it! I made it in small ramekins so everyone had their own portion...I used 1/2 c of Stevia, but found it way too sweet, next time I will use 1/4 c or less of Stevia...DELISH! - 11/24/10

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  • 0 of 1 people found this review helpful
    could you replace the spenda with honey???? - 3/12/10

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  • Yummy good! I make it all the time - 11/29/09

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  • Thought it had a great flavor. I sub'd Splenda for Baking so there wasn't a "Splenda aftertaste". Will definatly make again!!!! - 11/26/09

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  • sounds really good - 9/13/09

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  • Very good!!!
    Mine just came out of the oven and its great. But the splenda part does leave a particular taste. What if you used a different type of sugar substitute like equal??? that has less of an after taste or had part sugar part splenda so it would overtake that taste?? - 9/7/09

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  • Incredible!
    0 of 1 people found this review helpful
    fantastic love it - 6/5/09

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  • Incredible!
    0 of 1 people found this review helpful
    I've been making crustless pumpkin pie for years. We love it. It's so quick and easy. It can also be served as a veggie serving with dinner instead of sweet potatoes or yams. - 6/5/09

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  • 0 of 1 people found this review helpful
    My family had pumpkin pie yesterday without me, and now I can too! - 6/5/09

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  • 0 of 1 people found this review helpful
    I have had pumpkin pie without the crust and it is every bit as good as with crust. - 6/5/09

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  • 0 of 1 people found this review helpful
    sounds good - 6/5/09

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  • 0 of 1 people found this review helpful
    This sounds great to me. I will definately try it soon...even if I'm the only one in my family who eats it. - 3/31/09

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  • 0 of 1 people found this review helpful
    Nice idea. I just made a pumpkin pie, the real thing, without the crust in a casserole dish. It was delicious. I baked it at 375 or 45 min. - 3/31/09

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  • 0 of 1 people found this review helpful
    No crust??? :( lol..ok you convinced me i will try it..it does sound yummy :) - 3/31/09

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  • Very Good
    0 of 1 people found this review helpful
    this sounds fantastic. Thank you for sharing - 2/19/09

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  • 0 of 1 people found this review helpful
    This sounds very good and I don't like the crust anyway. I am going to try it very soon :) - 11/20/07

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  • Very Good
    0 of 1 people found this review helpful
    Kinda sweet. I love pumpkin. - 10/28/07

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