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


Introduction

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

Ingredients

    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

Directions

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

    Incredible!
    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


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    loved it!! - 3/26/07


  • no profile photo

    Incredible!
    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