SparkPeople Advertisers Keep the Site Free

4.8 of 5 (6)
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 118.2
  • Total Fat: 0.8 g
  • Cholesterol: 24.0 mg
  • Sodium: 33.0 mg
  • Total Carbs: 26.2 g
  • Dietary Fiber: 1.9 g
  • Protein: 2.8 g

View full nutritional breakdown of TSuzanne's Crustless Pumpkin Pie calories by ingredient
Report Inappropriate Recipe

TSuzanne's Crustless Pumpkin Pie

Submitted by: TIFFANY_SUZANNE

Introduction

This low calorie pumpkin pie makes it's own 'crust' - my Mom, who is a pie crust hound, absolutely loves this pie! I even use it to make pumpkin tarts.

Based on JESSICAB1221's recipe, but with several changes to make it my own!
This low calorie pumpkin pie makes it's own 'crust' - my Mom, who is a pie crust hound, absolutely loves this pie! I even use it to make pumpkin tarts.

Based on JESSICAB1221's recipe, but with several changes to make it my own!

Number of Servings: 8

Ingredients

    1 Whole Egg
    Egg Whites from 1 Egg
    2 cup Canned Pumpkin
    1/3 cup of Sugar
    1/3 cup of Brown Sugar
    1 1/2 tsp. Pumpkin Pie Spice
    3 tbsp. All-Purpose White Flour
    1 cup Skim Milk Powder
    3/4 cup Water

Directions

Preheat oven to 350F.

Using a large mixing bowl, hand mix all of the ingredients together well except water.

Gradually stir in the water until mixed.

Pour the mixture into a non-stick, 9" pie pan.

Bake at 350F for approximately 50 minutes. Use a stainless steel knife or a toothpick to test readiness - insert into the centre of the pie, if it comes out clean the pie is ready. Refrigerate pie before serving.

Top with a few tbsp. of light Cool Whip and enjoy!!

Makes 8 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user TSUZANNE.






Great Stories from around the Web


Rate This Recipe



Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    This was great. I substituted 1/3 cup xylitol for the sugar to cut some calories and for my diabetes. - 8/26/13

    Was this review helpful?   yes  No

  • Incredible!
    1 of 1 people found this review helpful
    I love this recipe. I use all brown sugar. It is not only good for dessert but great for breakfast or snack! - 11/11/12

    Was this review helpful?   yes  No

  • Incredible!
    1 of 2 people found this review helpful
    so easy to make and it taste delish...thanks so much for sharing this recipe. - 11/19/09

    Was this review helpful?   yes  No


  • 1 of 3 people found this review helpful
    I bet you could make that recipe cholesterol free, too by switching out the eggs for Ener-G egg replacer and switching out the milk powder for soy milk powder. - 10/13/09

    Was this review helpful?   yes  No

  • Incredible!
    1 of 6 people found this review helpful
    Omg i am so going to make this thanks so much !!! - 10/11/09

    Reply from TIFFANY_SUZANNE (10/11/09)
    You're welcome - let me know how it turns out! :-)


    Was this review helpful?   yes  No
  • De-lish! No more hastle with crust. Just so easy to make and absolutely a hit with anyone I have served it to. You gotta try this one! - 10/23/14

    Was this review helpful?   yes  No
  • This sounds delicious, but I was wondering what kind of pan you use to make tarts and do you alter recipe for that? - 11/22/10

    Was this review helpful?   yes  No


  • 0 of 1 people found this review helpful
    Sounds wonderful, thanks! Sounds so good I'm making it today, instead of waiting for Thanksgiving. - 11/21/09

    Was this review helpful?   yes  No


  • 0 of 1 people found this review helpful
    Will try before Thanksgiving...thanks! - 11/3/09

    Reply from TIFFANY_SUZANNE (11/10/09)
    You're very welcome - let me know what you think!


    Was this review helpful?   yes  No


  • 0 of 1 people found this review helpful
    this is great - 10/20/09

    Was this review helpful?   yes  No