Crustless Pumpkin Pie

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When I was out running errands this weekend, I have no idea why, but I started questioning how long Mr. Prevention and I have been married. I wanted to say 3 years…which is correct. But then I got to thinking that in just another 6 short months, we will have been married for FOUR years. I don’t know why, but it hit me…time really flies.

I don’t know why I thought to say anything to Mr. Prevention about this thought, but I did. And very ironically, he said that he was just thinking the same thing. I guess we’re on the same wavelength 🙂

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When you’ve been with someone for a long time, you start to take on their same preferences, likes, and patterns. When you live with someone, your morning routine looks like a synchronized dance. You know what the other does at certain times on certain days. For instance, I know that Mr. Prevention rarely runs 2 days in a row, so if he ran the day before, it’s a rest day and I can plan an earlier dinner. We can almost predict what the other will order at restaurants. Even what beer or wine the other will choose.

When it comes to holiday pies, however, I never know what Mr. Prevention will choose. But I know for sure pecan pie isn’t one he’d choose. Or anything with coconut. Banana, lemon, pumpkin, peanut butter, and anything chocolate are all up for grabs, though.

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With my plethora of canned pumpkin (I fear a shortage like last year!), a lightened up pumpkin pie seemed like the obvious choice. I looked at dozens of recipes and seeing as the crust is usually the bulk of the calories and fat in pumpkin pie, in addition to the fact that I am not-so-great at making pie crusts, I was happy to leave it out.

This pie was sweet, creamy, and definitely pumpkin-y…and much lighter than the standard pumpkin pie.

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Crustless Pumpkin Pie adapted from Taste of Home

1 can (15 oz) solid-pack pumpkin
1 can (12 oz) fat-free evaporated milk
2 large eggs
2 egg whites
3/4 cup sugar
1 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp ground ginger
1/8 tsp salt
1/2 cup graham cracker crumbs

Directions:

Preheat oven to 325 F.

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 for 60-65 minutes or until a knife inserted near the center comes out clean. Cool completely on a wire rack.

Yield: 8 servings (1/8th of a 9-inch pie)

Nutrition Information (per spice): 162 calories; 2.3 g. fat; 46 mg. cholesterol; 151 mg. sodium; 32.6 g. carbohydrate; 2.6 g. fiber; 6.8 g. protein

Result: I liked this pie a lot…Mr. Prevention, however, very much so missed the crust. He also found the inside to be lacking in the sugar department. Personally, I love the flavor of pumpkin and without the crust this could almost pass as a pumpkin pudding, but it does hold together in pie form. I found this to be a perfectly suitable, healthy option for pumpkin pie…would love to hear what you think!

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 Work, cooking class tonight for 27 kids and parents, and then off to hockey (check out my action shot I posted on Facebook!). It’ll be a long one!

Be well ,

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23 Comments

  1. November 12, 2012 / 6:47 am

    The pie looks incredible! I really enjoy how you weave personal stories into your recipes so well. I love coming to your blog because the recipes are always great and your writing is wonderful!

  2. November 12, 2012 / 7:31 am

    There are so many instances when I will be thinking something, and tell Nick, and he says “I was just thinking that!”. It’s like couples are often on the same wavelength….it’s creepy sometimes!

    I definitely pinned this recipe. It can be gluten free too if you use GF graham crackers (which we sell at Market District, and they are deeeelicious!).

  3. November 12, 2012 / 9:01 am

    Such a good idea to make a crustless pumpkin pie. I usually end up eating around it anyway because the bottom crust is often soggy and pretty tasteless. This looks delicious!

  4. November 12, 2012 / 9:06 am

    It’s so sad that crust is where a lot of the calories come from because it’s often my favorite part!

    That looks delicious, however… I’m so excited for holidays desserts!

  5. November 12, 2012 / 9:47 am

    This looks like such a good recipe! Unfortunately I love the crust haha so I guess I just have to use a little self control

  6. November 12, 2012 / 11:39 am

    Just so happens that I had a coupon for a free pumpkin pie if I spent $50 at the grocery store this past weekend, Tony was all over it. I will definitely give this one a try though – not too sweet – love!

  7. November 13, 2012 / 1:49 am

    It gets even more confusing when you start trying to remember how long you’ve been together, not just married!

  8. November 14, 2012 / 8:12 am

    Haha…I have trouble remembering how many years Ryan and I have been married too. And sometimes I forget how old I am!

    This looks awesome– pumpkin pie is my favorite.

  9. November 15, 2012 / 2:43 pm

    Yummy! I love this! I have a recipe for a crustless pumpkin pie that’s a little bit different but I usually make them into bars. This version looks delicious too. My hubby will go out of his way for pumpkin pie any time of year, so I need all the pumpkin pie recipes I can handle 😀

  10. Debbie Burgess
    November 15, 2012 / 7:14 pm

    This is an amazing recipe… Wonderful flavor. I’m wondering how it would freeze?

    • Nicole, RD
      Author
      November 15, 2012 / 9:39 pm

      Debbie, hmmm. I’m thinking it wouldn’t freeze well, but it’s worth a shot, I guess! 🙂 Glad you enjoyed it!

  11. Janine Henschel
    February 12, 2013 / 11:03 pm

    None of your desserts have the SUGAR mgs. which is VERY IMPORTANT when losing weight ! ok so PLEASE PUT that in your nutrition info and when you have a pie you THANK YOU !

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