Self-Crust Pumpkin Pie
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
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
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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.
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.
Member Ratings For This Recipe
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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
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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
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PBIGELOW6
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BAMABLUE32
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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
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GSKGIZMO
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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
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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
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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
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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
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MOOGLEMOO
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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
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BCHAPLIN3
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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
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LISTLOADRUN
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MERCHRIS
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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.
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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?
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CORNEILOUS
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JOANN562
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DMRN03
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NO-41_RAZZYS_PL
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ATHOMPSON32
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1AVERY
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BEHRENDT
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KYRALAMB
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COSU123
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BARBARAB11
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HEIDI777
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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MMK113
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CD13623595
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DQUEENS
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CD13108364
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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ALLYSONRW
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JENFWED
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AUSSIEFLOSS
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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BONNYE11
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SURFIE
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COFFEE_QUEEN
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PLATINUM755
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KALAJIJO
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ICEDEMETER
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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SH9719
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TAMENI2
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CD12618976
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OLDNOONE
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PURE808
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LEMONADE17
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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GWENNIE56
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PNTHRRSE2
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MAKAMBO
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ALYDAN95
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CD8341285
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SPARKY7477
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KWELDON1
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BIYNAH
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COOKIES_MOM
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KAMPERSTAMPR
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LOOSE.THE.TUMMY
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MOMCAS
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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KARENZFIT
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CD14885233
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CD13900682
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CD13046761
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JANNELLEALLEN
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HEALTHYDESIRE
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CD13111945
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CATIDUVE2
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PTANGELES
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THEBATGIRL
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MASSAGEKAT
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REDOLENE
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MICKYSMOM13
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ABBEY111
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BMANTHBODYGUARD
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DIETINGAL
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8MOREB4
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MOM2MEN
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DREADPIRATEJEN
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SYLVIALYNN2
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LIVNFITNHAPPY
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TAILSFOX
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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CAROG424
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YECATS23
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ALJARVIS
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CORVETTECOWBOY
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JULIJULINN
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