Self-Crust Pumpkin Pie
(232)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 8
Ingredients
1/2 c. fat free egg substitute15 oz can pure pumpkin1/3 c. white sugar1/3 c. packed brown sugar1/4 tsp. salt1 1/2 tsp cinnamon3 tbsp white flour1 c. dry milk1 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.
Servings Per Recipe: 8
Nutritional Info 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

Member Reviews
  • JACINDA222
     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
  • POPCORNPUNCH
     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
  • PBIGELOW6
     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
  • BAMABLUE32
     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
  • TIFFANY_SUZANNE
     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
  • GSKGIZMO
     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
  • JENNYFLOWER1
     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
  • MOKINGIRL
     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
  • CD4654178
     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
  • ZOOBOOZEL
     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
  • MOOGLEMOO
     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
  • MRSASHLEY
     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
  • BCHAPLIN3
     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
  • RHINOLADY4U
     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
  • LISTLOADRUN
     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
  • MERCHRIS
     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
  • LED2TEACH
     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.

  • LORENMD
     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?

  • CORNEILOUS
     How moist, and delicious, thank you for sharing!!
    GOD bless - 11/18/08
  • JOANN562
     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
  • DMRN03
     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
  • NO-41_RAZZYS_PL
     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
  • ATHOMPSON32
     This is great! I do cooking demos for diabetics and everyone loved it. Didnt even miss the crust! - 10/4/10
  • 1AVERY
     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
  • BEHRENDT
     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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