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Easy Crustless Pumpkin Pie

Easy Crustless Pumpkin Pie

  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
Elaine S.

Elaine S.

Very easy.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 58 kcal
  • 3%
  • Fat:
  • 0.8 g
  • 1%
  • Carbs:
  • 12.8g
  • 4%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 172 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a pie dish.
  2. Beat pumpkin puree, milk, sweetener, egg substitute, vanilla extract, cinnamon, ginger, and nutmeg in a bowl until smooth; pour into prepared pie dish.
  3. Bake in preheated oven until set, about 30 minutes.
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Reviews

KKH3
4

KKH3

3/21/2013

I used whole milk and 2 eggs. This was great. Didn't even miss the crust. I ate it on bread with peanut butter.

Five Boys One Mom so nota
3

Five Boys One Mom so nota

4/8/2013

Made as recipe stated. Easy and yummy.

Fanciful Unicorn
1

Fanciful Unicorn

2/22/2014

This was okay, but more like a custard than a crustless pie(which I think of as having somewhat of a self-crusting property). It was a nice custard, but not very easy to get out of the pan nicely. I think the spices could use a little tweaking, maybe a little more cinnamon and a touch of cloves. I did use whole milk, real sugar, and real eggs. I will make this again, but will probably tweak it to fit my preferences. Thanks for posting a nice basic recipe.

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