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Crustless Pumpkin Pie

Name: Crustless Pumpkin Pie
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 8 servings.
Ingredients: 1 can (15 ounces) solid-pack pumpkin; 1 can (12 ounces) fat-free evaporated milk; 1/2 cup egg substitute; 2 egg whites; Sugar substitute equivalent to 3/4 cup sugar; 1 teaspoon ground cinnamon; 1/4 teaspoon ground allspice; 1/4 teaspoon ground ginger; 1/8 teaspoon salt; 1/2 cup reduced-fat graham cracker crumbs (about 3 whole crackers); Reduced-fat whipped topping and additional cinnamon, optional

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Test Kitchen Approved

Total Time

Prep: 10 min. Bake: 50 min. + cooling

Makes

8 servings

Traditional pastry crusts are loaded with fat, which makes pumpkin pie a rare treat for people watching their diet. This is a satisfying treat for everyone.—Thelia Busse, Cresco, Pennsylvania

Crustless Pumpkin Pie Recipe photo by Taste of Home

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Ingredients

1 can (15 ounces) solid-pack pumpkin
1 can (12 ounces) fat-free evaporated milk
1/2 cup egg substitute
2 egg whites
Sugar substitute equivalent to 3/4 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/8 teaspoon salt
1/2 cup reduced-fat graham cracker crumbs (about 3 whole crackers)
Reduced-fat whipped topping and additional cinnamon, optional

Directions

In a large bowl, beat the first nine ingredients until well blended. Stir in cracker crumbs.
Pour into a 9-in. pie plate coated with cooking spray. Bake at 325° for 50-55 minutes or until a knife inserted in the center comes out clean. Cool completely on a wire rack. Garnish each serving with whipped topping and cinnamon if desired. Refrigerate leftovers.

Nutrition Facts

1 piece: 116 calories (3g saturated fat), 2mg cholesterol, 166mg sodium, 16g carbohydrate, 7g protein.

Crustless Pumpkin Pie

Total Time

Makes

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Ingredients

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