Basic Crustless Pumpkin Pie


This low-fat crustless pumpkin pie is a perfect dessert for the dieters at your holiday meal or people who are watching their carbs.

Additional Time:
4 hrs 15 mins
Total Time:
4 hrs 15 mins
8 servings


  • 1 (15 ounce) can pumpkin

  • cup sugar or sugar substitute (see Tips)

  • 2 tablespoons honey

  • 1 ½ teaspoons pumpkin pie spice

  • ½ cup refrigerated or frozen egg product, thawed (see Tips)

  • 1 teaspoon vanilla

  • ¾ cup evaporated fat-free milk

Cranberry-Orange Almond Crunch:

  • ½ cup lightly sweetened toasted oat bran cereal flakes with oat clusters (such as Smart Start®)

  • cup coarsely chopped almonds, toasted

  • ¼ cup dried cranberries

  • ½ teaspoon finely shredded orange peel

Ginger-Chocolate Crunch:

  • 8 gingersnaps, broken

  • 2 ounces dark or bittersweet chocolate (60 to 70% cacao), chopped

  • 2 teaspoons finely chopped crystallized ginger

Maple-Apple Pecan Crunch:

  • 2 gala or Jonathan apples (or 2 ripe pears)

  • ¼ cup water

  • ¼ cup chopped walnuts or pecans, toasted

  • 1 tablespoon pure maple syrup


  1. Preheat oven to 350 F. Lightly grease an 8-inch springform pan. In a medium bowl, combine pumpkin, sugar, honey, and pie spice. Add eggs and vanilla. Beat lightly just until combined. Gradually stir in evaporated milk. Pour into prepared pan and place on a foil-lined baking sheet.

  2. Bake for 45 to 50 minutes or until center appears set when gently shaken. Cool for 1 hour on a wire rack. Cover with foil and chill for at least 2 hours or up to 24 hours before serving.

  3. To serve, loosen pie from sides of pan by running a thin metal spatula around the edge. Remove sides of pan. Cut pie into wedges to serve.

  4. Cranberry-Orange Almond Crunch: In a small bowl combine lightly sweetened toasted oat bran cereal flakes with oat clusters (Smart Start®); coarsely chopped almonds, toasted; dried cranberries; and finely shredded orange peel. (This makes a great snack mix or breakfast cereal: make extra of the mixture and store in an airtight container in the refrigerator up to 2 weeks.)

  5. Ginger-Chocolate Crunch: Top chilled pumpkin mixture with 8 gingersnaps, broken. Then top evenly with 2 ounces dark or bittersweet chocolate (60 to 70% cacao), chopped; and 2 teaspoons finely chopped crystallized ginger.

  6. Maple-Apple Pecan Crunch: Core, quarter and thinly slice gala or Jonathan apples or ripe pears. In a large skillet, cook apples and pears, covered, in water over medium heat for 5 minutes or just until softened and pliable but not mushy. Drain off liquid. Arrange apple or pear slices atop pumpkin when directed in step 3. Sprinkle with coarsely chopped pecans or walnuts, toasted, and drizzle with pure maple syrup.


Test Kitchen Tip: Choose from Splenda granular or Sweet'N Low bulk or packets. Follow package directions to use product amount equivalent to 1/3 cup sugar.

Sugar Substitutes: Same as above, except 67 cal., 13 g carb. Exchanges: 1 carb. Carb choices: 1.

You can substitute 2 eggs, lightly beaten, for the egg product.

Nutrition Facts (per serving)

95 Calories
0g Fat
20g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 8
Serving Size 1 slice
Calories 95
% Daily Value *
Total Carbohydrate 20g 7%
Dietary Fiber 2g 6%
Total Sugars 17g
Protein 4g 8%
Total Fat 0g 0%
Saturated Fat 0g 1%
Cholesterol 1mg 0%
Vitamin C 3mg 3%
Folate 24mcg 6%
Sodium 59mg 3%
Calcium 91mg 7%
Iron 1mg 7%
Magnesium 19mg 5%
Potassium 219mg 5%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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