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4.7 of 5 (154)
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 133.2
  • Total Fat: 0.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 156.5 mg
  • Total Carbs: 28.4 g
  • Dietary Fiber: 2.5 g
  • Protein: 5.7 g

View full nutritional breakdown of Self-Crust Pumpkin Pie calories by ingredient
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Self-Crust Pumpkin Pie

Submitted by: JESSICAB1221
Self-Crust Pumpkin Pie

Introduction

This delicious pie makes it's own "crust" while baking. My mother-in-law gave me the recipe.

1/8 of pie = 2 WW points
1/8 of pie = 1/2 vegetable serving
This delicious pie makes it's own "crust" while baking. My mother-in-law gave me the recipe.

1/8 of pie = 2 WW points
1/8 of pie = 1/2 vegetable serving

Number of Servings: 8

Ingredients

    1/2 c. fat free egg substitute
    15 oz can pure pumpkin
    1/3 c. white sugar
    1/3 c. packed brown sugar
    1/4 tsp. salt
    1 1/2 tsp cinnamon
    3 tbsp white flour
    1 c. dry milk
    1 c. water

Directions

1. Mix all ingredients except water together
in a large bowl.
2. Gradually stir in water until well mixed.
3. Spray a 9-inch pan with cooking spray.
Pour batter into pan.
4. Bake at 350° for 45-55 minutes
or until knife inserted 1 inch from the center
comes out clean.

**Keep pie chilled after cooking.

Number of Servings: 8

Recipe submitted by SparkPeople user JESSICAB1221.






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Member Ratings For This Recipe


  • Incredible!
    48 of 48 people found this review helpful
    My whole family loved this! I substituted pumpkin pie spice for the cinnamon and used egg whites instead of egg substitute. It was really easy and turned out great!

    1/20/09: I just want to add that this has become one of my favorite snacks. I absolutely love how nutritious and tasty it is! - 12/26/08

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  • Incredible!
    32 of 36 people found this review helpful
    I had to rate this 5 stars, even though I made a few changes, it would not have turned out so tasty if I didn't have this recipe to work from! I used 1 egg+5 Tbsp egg whites, 2 Tbsp Splenda, 1/4 c. brn sugar, 1oz ff/sf vanilla pudding, 3 Tbsp WW flour, 1t cinnamon, 1/4 t ginger, 1/4 t nutmeg.Thanks! - 9/4/09

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  • Incredible!
    24 of 25 people found this review helpful
    At first I thought this was going to be rather tastless. I made one regular Pie and this one for my parents and family. Everyone loved this one, it was very creamy and had so much more pumpkin flavor. Great recipe!! - 1/4/09

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  • Incredible!
    22 of 24 people found this review helpful
    This is a great recipe, but I wanted to calculcate how different it would be if Splenda and Splenda brown sugars were used. It dropped the cals from 133 to 104 and the carbs from 28 to 21.

    This is posted at http://recipes.sparkpeople.com/recipe-deta
    il.asp?recipe=832603&ff=1 - 11/28/09

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  • Incredible!
    21 of 21 people found this review helpful
    This is my new FAVOURITE pumpkin pie!! I even used this recipe to make pumpkin tarts! I did change the recipe a bit to make it my own - I used Pumpkin Spice in place of the cinnamon; instead of egg substitute, I used one whole egg and egg whites from a second egg, and used 3/4 c. water. Five stars! - 10/10/09

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  • Incredible!
    11 of 11 people found this review helpful
    This was delicious! Didn't have the dry milk so I used a 12 oz can of fat free evaporated milk and baked for an additional 10 minutes. It was fantastic and hubby said he didn't even miss the crust! Thanks for sharing! - 1/26/11

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  • 10 of 10 people found this review helpful
    My husband is diabetic and alergic to cinnamon, so whenever I make a pumpkin pie I use 1t. cloves, 1/4 t. ginger, 1/4 t. nutmeg, 1t. vanilla extract. I also used Splenda, it works well.

    Could brown rice flour or another gluten free flour be used instead of white flour to make this gluten free? - 8/11/09

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  • 9 of 32 people found this review helpful
    I'm going to make it today.
    A note about splenda...don't you people know that losing weight is not healthy unless you do it by eating healthy food. Xylotol and Stevia are the only good health alternatives. DON'T use Splenda or Aspertame. They are very harmful to your health. Read about it. - 10/18/10

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  • Incredible!
    9 of 9 people found this review helpful
    Delish! This pie is fabulous and hits the spot, especially around the holidays. I thought I might not like it as much without the crust, but I did. I added some pumpkin pie spice with the cinnamon to fit my taste, then used egg whites since I didn't have the egg substitute and it was fabulous! - 1/23/09

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  • Very Good
    8 of 8 people found this review helpful
    we liked this, although we both found it a little on the sweet side. Next time (and there WILL be a next time!!) i'll omit the white sugar, and add some nutmeg and pumpkin pie spice to the party. This is a great recipe Im sure we'll use often! - 10/15/09

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  • Incredible!
    7 of 7 people found this review helpful
    Wow...like others I was hesistant about not having a crust, but this pie was delicious. I added about 1 1/2 tsp of pumpkin pie spice on top of the cinnamon just because of my own liking. My motherinlaw is going to love this pie as she doesn't like eating the crusts on any pies. Thank you for sharing - 10/5/09

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  • Incredible!
    7 of 7 people found this review helpful
    YUM! The only change I made was that I used egg whites and pumpkin pie spice. I love pic crust & I didn't even notice that it was missing and neither did my husband. Initially, I was skeptical on how it would come out of the pie pan, and to my surprise, it came out perfect. Thank you for posting. :) - 10/5/09

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  • Incredible!
    6 of 6 people found this review helpful
    I made this for Thanksgiving, my very first time making pumpkin pie! EVERYBODY loved it. I wasn't sure about the no-crust thing but it worked and they all liked it better than my mom's! I will definetly keep this in my favorites to make again. - 10/12/09

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  • Incredible!
    5 of 5 people found this review helpful
    This was very delicious! The entire family LOVED it. The only chang I made was ins stead of 1 1/2 tsp cinnamon, I did 1 tsp of cinnamon (ground) and 1/2 tsp of pumpkin pie spice. It was so good that we are making it for a staff party. It did look very runny before we baked it but it baked great!!! - 11/30/09

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  • Incredible!
    5 of 5 people found this review helpful
    Love this recipe, but pretty sure the carb count is miscalculated - when I recalculated with Splenda and Splenda Brown it was HIGHER than listed?!? I think the error was for 1 cup milk rather than milk powder = 4 cups milk. No worries - still turns out great with no milk at all! - 11/3/09

    Reply from JESSICAB1221 (12/1/12)
    The nutritional content is calculated correctly. I used the nutrition facts from the box of Carnation Instant Dry milk.


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  • Incredible!
    5 of 5 people found this review helpful
    How moist, and delicious, thank you for sharing!!
    GOD bless - 11/18/08

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  • Incredible!
    4 of 4 people found this review helpful
    Just made this last night and it was amazing! My husband and 3 1/2 yr old son LOVED it too!! Like everyone else, none of us missed the crust. This will be a regular snack for us. Thanks again! - 6/3/09

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  • 4 of 5 people found this review helpful
    Every comment- especially JACINDA222 coming BACK w/a follow up is all the more reason for me to try this. TY for sharing! My daughter always scrapes the pumpkin off the crust anyway, so she'll be THRILLED to eat this... and we'll eat pumpkin ANYTIME- holiday or no, so it's PERFECT for us!! - 2/4/09

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  • Incredible!
    4 of 5 people found this review helpful
    Loved this recipe - it tasted JUST like pumpkin pie! I baked mine is separate little dishes so everyone got their own little pie. Topped with a little whipped cream - a PERFECT dessert! Thanks for the great recipe! - 12/9/08

    Reply from JESSICAB1221 (12/9/08)
    Great idea! How many minutes did you bake the smaller pies?


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  • Incredible!
    3 of 3 people found this review helpful
    Holy cow this is the best! I did as another review said and used egg whites and pumpkin pie spice. Honestly, you can't tell the difference between the traditional recipe and this. Dessert is back baby!!! - 11/12/11

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  • 3 of 3 people found this review helpful
    This is great! I do cooking demos for diabetics and everyone loved it. Didnt even miss the crust! - 10/4/10

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  • Incredible!
    3 of 3 people found this review helpful
    Excellent taste and texture! I liked that this recipe uses dry milk instead of canned milk. I used pumpkin pie spice instead of cinnamon and added a dollop of fat free Cool Whip. Loved this recipe! - 2/23/09

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  • 3 of 5 people found this review helpful
    I will try this recipe it is what I used to make called Impossible pumpkin pie made with bisquick but this recipe is a lot healthier for you. I will definitely try it. I love pumpkin any time of the year and it is healthy. It would probably also be good with sweet potatoes. - 12/7/08

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  • Incredible!
    2 of 2 people found this review helpful
    I didn't have egg substitute so I just used two eggs. For the pumpkin I used 2 cups of cook pumpkin and also added nutmeg and it turned out great! - 11/24/12

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  • Incredible!
    2 of 2 people found this review helpful
    AWESOME!!! I wanted some pumpkin pie so badly tonight I made this eventhough I am so sick. Haha... Thank you for sharing! - 1/14/11

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  • Very Good
    2 of 2 people found this review helpful
    I made this recipe today. It's a lot like my other WW recipe. It's very good. I will use this when I don't have the ingredients for the other one. (I usually don't have evaporated milk in the house for my other recipe). I recommend everyone to try this! - 10/17/09

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  • Incredible!
    2 of 3 people found this review helpful
    This was really good! Next time I'll add more spices - nutmeg, allspice, etc. I was very happy with the way this turned out!! - 12/26/08

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  • Incredible!
    1 of 1 people found this review helpful
    Awesome!!! I did put pumpkin pie spice instead of cinnamon...because I love pumpkin pie!! I could not wait to chill it to try it! So good, so glad I found this recipe because I will not ever feel cheated of having one of my favorite desserts!!! Thanks Jessicab1221 for submitting this recipe! - 9/25/13

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  • Very Good
    1 of 1 people found this review helpful
    Day one very good-Day two Delicious. I did add nutmeg because I always added it to my Thanksgiving pies. Have read reviews and was skeptical about not missing the crust but I really didn't miss it. Served with reddi whip and a sprinkling of cinnamon to garnish. - 8/11/13

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  • 1 of 1 people found this review helpful
    Loved it. Recipe was easy and I was quite surprised with the results. I will definitely use this recipe again! - 2/4/13

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  • Incredible!
    1 of 1 people found this review helpful
    Absolutely amazing. I was never much of a pumpkin pie person, but this is really great. I made it a couple of times for guests and everyone loved it. It remains moist even after a couple of days. - 1/22/13

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  • Incredible!
    1 of 1 people found this review helpful
    I love this. I love pumkin pie this time of year and have made it 3 times. After the first time I used pp spices. I have used fresh pumpkin each time rather than canned. I am going to make it gluten free for Christmas at my parents. - 11/26/12

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  • Incredible!
    1 of 1 people found this review helpful
    I love it! - 11/23/12

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  • Incredible!
    1 of 1 people found this review helpful
    This was very good!! I used 2 whole eggs and Splenda instead of white sugar. I will make again. - 11/13/12

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  • Very Good
    1 of 1 people found this review helpful
    Very good and easy. I added nutmeg. When I need something a little sweet, I whip up a dish for a nutritious snack. - 11/10/12

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  • Incredible!
    1 of 1 people found this review helpful
    I've made this a couple of times now & the entire family enjoys it. The changes made (what I had on hand) were cooked mini pie-pumpkin (approx 2 cups of puree), 2 eggs instead of the substitute, whole wheat flour, & a pumpkin spice instead of cinnimon) Delish! Thanks for sharing =) - 11/8/12

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  • Incredible!
    1 of 1 people found this review helpful
    Just made this tonight and it was Awesome! I plan on baking it for Thanksgiving too! Thanks =) - 10/27/12

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  • Incredible!
    1 of 1 people found this review helpful
    This pumpkin 'pie' was delish and so easy to make! I actually ate a piece for breakfast this morning. Next time I'll make it with Splenda so I can eat even more :). Thanks for sharing this! - 10/27/12

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  • Incredible!
    1 of 1 people found this review helpful
    I added 1 tsp cloves and 1 tsp nutmeg to a double recipe (I used Libby 29 oz. Can). Also used eggbeaters egg whites. Pretty excellent, will be making this again, might even try it in a muffin pan for pumpkin tarts! - 10/20/12

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  • Very Good
    1 of 1 people found this review helpful
    This was very good. Who eats the crust anyway. Will plan on this for Thanksgiving. - 9/26/12

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  • Incredible!
    1 of 1 people found this review helpful
    Everyone LOVED this pie, it was amazing and 100% guilt free! - 9/17/12

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  • 1 of 1 people found this review helpful
    this pie is awesome! i used the egg whites instead of egg substitute. i didn't even miss the crust. thanks for the recipe.. will be adding to my cookbook. - 8/21/12

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  • Incredible!
    1 of 1 people found this review helpful
    This pie is absolutely delicious. One would never consider it "low cal" or a diet dessert. Thanks -- we love pumpkin pie and this is a keeper. - 5/28/12

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  • Incredible!
    1 of 1 people found this review helpful
    Absolutely delicious and exactly what I was craving!! I made it in a muffin pan and baked it for 45 minutes. It made 12 muffins, so I'm not sure how that changes the nutritional value - I haven't done the math on that yet. - 1/13/12

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  • Incredible!
    1 of 1 people found this review helpful
    Made again, sieved batter, even better! My go to for T-day! Used dark brown sugar, 2small cans evap milk (dry did not work for me), 6oz entire eggs, 1/2tsp vanilla, ground clove, 1T extra flour, pinch ground anis + fresh pumpkin :) (thanks for this recipe) - 11/26/11

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  • Incredible!
    1 of 1 people found this review helpful
    I gave this a trial run last weekend with Thanksgiving in mind. Amazing! I wasn't sure it would work because I had only one egg (subbed 1/2c applesauce and 1 tsp baking soda for the other) and used homemade pumpkin puree, which is runny, so I left out the water, too. But it turned out fantastic! - 11/17/11

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  • Incredible!
    1 of 1 people found this review helpful
    Really very delicious. I actually didn't realize that I completely omitted the flour in this recipe until just now, but it didn't matter at all since both the texture and taste were to die for. - 11/5/11

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  • Incredible!
    1 of 1 people found this review helpful
    This is fantastic!!! Even the kids and husband loved it! - 10/20/11

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  • Incredible!
    1 of 1 people found this review helpful
    So good, I used Splenda and Splenda brown sugar and whole wheat flour. I didn't have any dry milk so I just substituted the dry milk and water for soy millk. I also substituted the cinnamon for Chef Meg's pumpkin spice. so good and so comforting!! and healthy :) - 10/15/11

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  • Incredible!
    1 of 1 people found this review helpful
    We loved this pie. I used egg whites & pumpkin pie spice instead of egg substitue & cinnamon. I will definately make it again. It was easier than my regular recipe also. - 10/2/11

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  • Incredible!
    1 of 1 people found this review helpful
    This was great, you don't even miss the crust, because it taste like it has crust in it! This the best kind of recipe because it was cheap, fast, easy and low calorie! I used the Splenda and brown sugar Splenda blend. 2 thumbs up!!!! - 8/8/11

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  • Incredible!
    1 of 1 people found this review helpful
    I love pumpkin pie, and am so happy to have a lower cal version I can make now! - 3/6/11

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  • Incredible!
    1 of 1 people found this review helpful
    The best and easiest recipe ever!! It satisfied my sweet tooth... totally! - 2/24/11

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  • Incredible!
    1 of 1 people found this review helpful
    Made this pie last night and it SO GOOD! My family loves it! I used egg whites instead of the egg substitute and it turned out great! I need to buy more pumpkin so I can make another! :) - 1/23/11

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  • Incredible!
    1 of 1 people found this review helpful
    I made this for Thanksgiving this year. This has to be the best pumpkin pie I have ever tasted!!! All the family loved it, and I will definitely make again. Love the no-crust of this recipe as well. - 12/22/10

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  • Incredible!
    1 of 1 people found this review helpful
    This was delicious. I am really not crazy about pumpkin pie but I loved this. It was also very easy to make. - 12/21/10

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  • Incredible!
    1 of 1 people found this review helpful
    This was a great pie and it did not take that long to make. I like that. Thanks for sharing this and it was so healthy for me. - 12/2/10

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  • Incredible!
    1 of 1 people found this review helpful
    This was very tastey. I didn't have powdered milk so I use a can of evaporated milk. I also used 2 regular eggs, as I had no egg substitute. Adds calories, but I wanted to try the recipe anyways. I never thought about adding flour to the pumpkin mix, and it helped make it firmer, which I like. - 3/8/10

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  • Incredible!
    1 of 1 people found this review helpful
    This pie was great and I will be making it often. even tho' there is no crust, it is the best part of the pie,without a lot of the fat and calories. - 12/26/09

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  • Incredible!
    1 of 1 people found this review helpful
    Loved this and so did my friends!! - 12/14/09

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  • Very Good
    1 of 1 people found this review helpful
    I thought "self crust" meant it would have some type of heavier bottom layer but was surprised to see that it was just like a regular pie minus the crust. After re-reading the reviews I just misunderstood. Very tasty! - 12/2/09

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  • 1 of 1 people found this review helpful
    I have this pie baking in the oven as I type this and it smells yummy!!!! Cant wait to taste it. Thanks for posting the recipe! - 6/7/09

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  • Incredible!
    1 of 1 people found this review helpful
    I totally LOVED this pie. I really like the crust usually so I was a bit hesitant, but it was amazing! I would make this again for sure. Good job! - 4/12/09

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  • 1 of 2 people found this review helpful
    question- has anyone tried this yet using Splenda? - 2/25/09

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  • Very Good
    1 of 2 people found this review helpful
    easy and delicious - 2/4/09

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  • Incredible!
    1 of 1 people found this review helpful
    This pie was fabulous. Even my anti-diet chef son loved it. It was super easy to make. A tiny shot of whipped cream on top, warm out of the oven was just perfect. thanks for posting this recipe. - 12/15/08

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  • 1 of 1 people found this review helpful
    This was wonderful! I made it with egg whites since I didn't have egg beaters, added the cloves, ginger, pumpkin pie spice, and doubled the recipe to give 1 to a friend. - 12/9/08

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  • 1 of 1 people found this review helpful
    You can make a very good pumpkin pudding, using the same recipe as your favorite pie. Splenda works just fine in pumpkin pudding. And evaporated SKIM milk is great. I'm alergic to splenda, but cut the calories by having no crust, and using evaporated skim milk. Bake in a casserole dish. - 12/9/08

    Reply from JESSICAB1221 (12/9/08)
    Thanks for the great idea!


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  • 1 of 1 people found this review helpful
    I haven't made this, but wanted to point out that it is not gluten free as someone suggested as it has flour in it. - 12/9/08

    Reply from JESSICAB1221 (12/9/08)
    Thanks for pointing that out! I don't bake/cook gluten free so I didn't know that.


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  • Incredible!
    1 of 1 people found this review helpful
    This is SO good! It turned out perfectly and is completely delicious!
    - 12/6/08

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  • 1 of 3 people found this review helpful
    I am looking forward to trying this as I don't care for most crusts. I usually don't eat the crust any way to safe on fats and calories. - 12/2/08

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  • Incredible!
    1 of 1 people found this review helpful
    Excellent! I did not even miss the crust! All the benefit of pumpkin with almost no fat. This will be a regular at our house! Thanks! - 12/2/08

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  • Incredible!
    1 of 1 people found this review helpful
    Excellent! I added pumpkin pie spice, cinnamon, nutmeg, and ginger to the recipe, and it was so delicious! I didn't miss the crust at all - typically I hate pie crusts - and it was light, not too filling, and wonderful to eat pie without feeling guilty. :) - 12/2/08

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  • Good
    1 of 2 people found this review helpful
    This "pie" had no crust at all, but it was still very very good. It was the perfect texture. It looked puffy when I took it out of the oven, and I was a bit worried, but it settled as it cooled.
    Next time I'll definitely make a separate crust, and just use this as the filling (and add cloves). - 11/26/08

    Reply from JESSICAB1221 (11/27/08)
    The pie isn't supposed to make a typical pie crust. It does make a thicker filling (AKA crust) along the bottom and sides.


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  • Incredible!
    1 of 1 people found this review helpful
    WOW! This is great. It was a little skeptical because it is a really different recipe. I used PP spice. We loved it, Thanks! - 11/24/08

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  • Incredible!
    1 of 1 people found this review helpful
    This recipe was outstanding! Delicious tasting pie and I did not miss the crust. - 11/22/08

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  • Incredible!
    1 of 1 people found this review helpful
    This was fantastic! It went quicker than the traditional pumpkin pie I made. I will definitely make this again!!! - 11/22/08

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  • Xylotol and Stevia are the only good health alternatives. Actually Stevia or honey are the only safe sweeteners. Any sugar that ends in 'tol' is unhealthy according to a dietitian I spoke to. It can cause diarrhea and abdominal muscle cramping. - 3/23/14

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  • Love this, thought I would miss the crust or the richness of using regular eggs but no way! Like others, I used pp spice in place of the cinnamon. Only difference I might make next time is add a dash of nutmeg, I like the additional flavor. Will be a regular! Love the calorie count on this. - 2/23/14

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  • yum! makes a great snack when you want something sweet. I added a little nutmeg but other than that just followed the recipe. - 1/10/14

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  • So easy to follow recipe......very flavorful.......the best pumpkin pie my family ever ate! Thanks! Can one substitute splenda for the white sugar? - 11/29/13

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  • I just made this recipe and loved it! Question though, can you freeze this? Wanted to put some away for another time too. - 11/6/13

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  • Tried first time as written, and it was really good. I've since changed to using 1 egg instead of egg sub, 4Tbsp of maple syrup + 2Tbsp of blackstrap molasses instead of sugar, added other spices (ginger, allspice, cardamom, nutmeg, cloves), and use brown rice flour for gluten free. Wonderful! - 10/31/13

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  • Excellent taste. Agree with other comments that there is no actual "crust," flour just thickens enough to give structure for serving. - 10/21/13

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  • 0 of 1 people found this review helpful
    Use less water 3/4 cup/ very sweet maybe less sugar too
    - 8/19/13

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  • This is delicious, the taste is spot on (I used my own spice mixture). Mine did not form any "crust" on the bottom; I didn't particularly miss it, but it would have come out of the pan prettier. - 4/7/13

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  • I made this and it was good. I added same amount pumpkin pie spice as cinnamon and it was very tasty. We love crust in our family, so it wasn't the same, but it was good. I am sure it is healthier this way. If I make it again, I will try to make it not in stoneware, as that may change end result. - 12/13/12

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  • Sounds great for Thansgiving - 10/18/12

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  • I had to rate this 5 stars, even though I made a few changes, it would not have turned out so tasty if I didn't have this recipe to work from! I used 1 egg+5 Tbsp egg whites, 2 Tbsp Splenda, 1/4 c. brn sugar, 1oz ff/sf vanilla pudding, 3 Tbsp WW flour, 1t cinnamon, 1/4 t ginger, 1/4 t nutmeg.Thanks! - 10/17/12

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  • I used 1 egg+5 Tbsp egg whites, 2 Tbsp Splenda, 1/4 c. brn sugar, 1oz ff/sf vanilla pudding, 3 Tbsp WW flour, 1t cinnamon, 1/4 t ginger, 1/4 t nutmeg - 10/14/12

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  • I am really looking forward to trying this. Thank you for sharing. - 10/9/12

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  • Great! - 10/8/12

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  • I made this with a few changes and it worked out to 54 calories per 1/8 of the pie! I subbed the white sugar for splenda, the brown sugar for splenda blend, used whole wheat flour and swapped out the dry milk for one packet of jello FF/SF vanilla pudding mix and added a 1/4C FF condensed milk. YUM! - 10/3/12

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  • Would love to try it, but with real egg. Can not get substitute here, so...how many eggs will I use? LYNN - 10/3/12

    Reply from JESSICAB1221 (12/1/12)
    1/2 cup of egg substitute equals 2 eggs


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  • Delicious as it, but I will try to make it with pumpkin pie spice and crust next time. - 9/28/12

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  • This is amazing! Sooo delicious, for only 133 calories. I don't miss the crust one bit. The texture is lovely and creamy, and the flavor is quite rich and strong. And it is so easy to make! - 9/15/12

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  • Is the ingredient "dry milk" the dry milk powder, or is it dry milk reconstituted with water? - 1/13/12

    Reply from JESSICAB1221 (12/1/12)
    Dry milk powder


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  • I made this with 1 whole egg + 1 egg white, 1/3 granulated Splenda, 1/3 brown sugar blend Splenda, 1tsp cinnamon, 1/2 tsp pumpkin spice. It tastes great and its only 112 calories and 20g carbs a slice. Love this for a healthy dessert! :) - 12/4/11

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  • I tried this pie on Thanksgiving 2011. I substituted 1 whole egg and 1 egg white. For spices I added ginger, nutmeg and cloves with the cinnamon. It was delicious. I will definitly make it again. - 11/30/11

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  • best yet! - 11/29/11

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