Crustless Pumpkin Pie

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Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 39.7

Total Fat: 0.8 g
Cholesterol: 2.4 mg
Sodium: 15.5 mg
Total Carbs: 12.4 g
Dietary Fiber: 1.8 g
Protein: 2.4 g

View full nutritional breakdown of Crustless Pumpkin Pie calories by ingredient

Introduction

This is basically a slightly different version of already existing crustless pumpkin pie recipes, just made to fit my family. So, I really don't deserve credit for this recipe: I used RELOUDEN's ingredients and KSPILLS713's cooking instructions. This is basically a slightly different version of already existing crustless pumpkin pie recipes, just made to fit my family. So, I really don't deserve credit for this recipe: I used RELOUDEN's ingredients and KSPILLS713's cooking instructions.

Minutes to Prepare: 10

Minutes to Cook: 60

Number of Servings: 8

Ingredients

about 1 3/4 cup of canned pumpkin, or 15 ounces (try to get unsalted)

2 egg whites

1 cup of 2% milk (you can use 1% or fat free, but my family likes to use 2%)

1 teaspoon of cinnamon

1 1/2 teaspoon of pumpkin pie spice

1 cup of Splenda (or another no calorie sweetner)

Directions

Mix all of the ingredients together in a large bowl, starting with the pumpkin, milk, and eggs, then adding the spices and Splenda.
Pour the mixed ingredients into a 9-inch pie tin and bake it in the oven (preheated to 400 degrees) for 15-20 minutes.
After 15-20 minutes, lower the temperature to 325 degrees for another 40-45 minutes, or until a knife put into the center of the pie comes out cleanly.
Cut into 8 pieces, and you have a crustless pumpkin pie!
*You can also top it with some Cool Whip Free, but that's not included in the calorie count.

Number of Servings: 8

Recipe submitted by SparkPeople user ANGIE_Z132.