Crustless Pumpkin Pie

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 39.4
  • Total Fat: 1.0 g
  • Cholesterol: 40.8 mg
  • Sodium: 76.1 mg
  • Total Carbs: 5.9 g
  • Dietary Fiber: 0.4 g
  • Protein: 3.2 g

View full nutritional breakdown of Crustless Pumpkin Pie calories by ingredient
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Number of Servings: 16


    3/4 cup Splenda
    1/4 t. Salt
    1 t. Cinnamon, ground
    1/2 t. Ginger, ground
    1/4 t. Cloves, ground
    3 large Egg, fresh
    2 cups Pumpkin, cooked, boiled, drained, without salt, mashed
    12 fl. oz. Milk, canned, evaporated, nonfat


Preheat oven to 35 degrees. Mix the splenda, salt, cinnamon, ginger, and cloves in a small bowl. Beat the eggs in a large bowl and bend in the pumpkin and spice mixture. Gradually blend the evaporated milk.

Divide the pumpkin custrad filling between two pie plates spread with non-stick spray (i.e. Pam). Bake 20-25 minutes, until the filling is set around the edges and the center is still a bit soft. Transfer to a rack to cook, then chill. Serve with a dallop of splenda sweetened whipped cream or a squirt of Reddi-whip before servingif desired.

Makes two pies; each seving 8

Number of Servings: 16

Recipe submitted by SparkPeople user TXSWEETIE.

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Member Ratings For This Recipe

  • I will try this on T-Day. - 11/24/09

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