Crustless pumpkin pie

4.3 of 5 (7)
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 170.5
  • Total Fat: 3.1 g
  • Cholesterol: 110.1 mg
  • Sodium: 451.6 mg
  • Total Carbs: 26.2 g
  • Dietary Fiber: 3.5 g
  • Protein: 11.7 g

View full nutritional breakdown of Crustless pumpkin pie calories by ingredient


Sugarless, crustless pumpkin pie Sugarless, crustless pumpkin pie
Number of Servings: 8


    1 1/2 cups Splenda
    1 tsp. salt
    2 tsp. ground cinnamon
    1 tsp. ground ginger
    1/2 tsp. cloves
    4 large eggs
    1 can (29 oz) 100%pure pumpkin
    2 cans (12 fl. oz. each) fat free evaporated skimmed milk


Mix Splenda, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into a pie plate sprayed with Pam. Bake in preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees; bake 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

Number of Servings: 8

Recipe submitted by SparkPeople user GRACIEC.

TAGS:  Desserts |

Member Ratings For This Recipe

  • no profile photo

    This was very good. I used egg beaters instead of eggs to make it less fat. I also poured it into muffin cups instead of pie . Makes 12 servings which even makes it less fat. I will definately make this again. Didn't even miss the crust. Takes less time in the oven also. - 10/11/07

  • no profile photo

    Very Good
    WOW - 3/26/07

  • no profile photo

    loved it!! - 3/26/07

  • no profile photo

    A variation on the one I make, I made it for my sister when she was struggling with Gestational Diabetes and it was just as good according to her! - 3/26/07