Recipe Repeat: Crustless Pumpkin Pie

Crustless Pumpkin Pie 1

I had trouble falling asleep on Tuesday because my feet ached THAT badly. I sat down for about 2 minutes to eat lunch, but otherwise, I was moving from 5:30am to 9:30pm.

I was riding high after passing my Certified Diabetes Educator (CDE) exam and the wonderful week continued with a flawlessly executed event. We served a Thanksgiving-inspired menu with 4 recipes demo’ed for the 90+ participants and a few other recipes to sample. We were expecting about 100, but it was 72 degrees on November 3rd in Michigan – we figured a handful of people would opt to enjoy the weather.

 

Crustless Pumpkin Pie 2

All of the recipes were praised, but I think people most enjoyed the Crustless Pumpkin Pie. Seeing as this event was geared towards diabetes, I played with the “original” recipe that I posted back in 2013.

In the weeks leading up to the event, my coworkers trialed the recipe, too. Everyone had great success.

 

 

 

 

 

Crustless Pumpkin Pie 3

I cut out the graham cracker crumbs, swapped the nonfat evaporated milk for 2% (lower in carbohydrate), and further reduced the sugar to ½ cup for the entire pie. It worked great. It tastes great. Confirmed by MANY.

As Mr. Prevention likes to point out, “So if I ate the WHOLE pie, it would only be 888 calories?!”

I prefer to say, “Yes, but doesn’t 111 calories (and 19.4 grams of carbohydrate) per slice sound so much better?”

Crustless Pumpkin Pie 4

Crustless Pumpkin Pie
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8 slices
 
Ingredients
  • 1 (15 oz) can pumpkin puree
  • 1 (12 oz) can low-fat evaporated milk
  • 2 large eggs
  • 2 egg whites
  • ½ cup sugar
  • 1 tsp ground cinnamon
  • ¼ tsp ground allspice
  • ¼ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ⅛ tsp salt
Instructions
  1. Preheat oven to 325 degrees F. Mist pie dish with nonstick cooking spray and set aside.
  2. In a large bowl, whisk together all of the ingredients until well blended.
  3. Pour into a 9-inch pie plate coated with cooking spray. Bake for 60-70 minutes or until a knife inserted near the center comes out clean. Cool completely on a wire rack.
Notes
Recipe adapted from Taste of Home
Nutrition Information
Serving size: ⅛ pie Calories: 111 Fat: 2.6 Carbohydrates: 19.4 Sugar: 16.3 Sodium: 64 Fiber: 1.6 Protein: 4.5 Cholesterol: 46
Be well,

sig4

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5 Comments

  1. Nancy
    November 6, 2015 / 2:45 pm

    I thought you said you swapped out the evaporated milk for 2%, but the recipe still calls for evaoprated milk? Looks like a good recipes to put on the hospital Thanksgiving menu for the consistent carb diets

    • Patricia A Kelly
      November 13, 2019 / 5:32 am

      I was confused by that too. But after rereading it a few times I believe she means she swapped out the nonfat evaporated milk for low fat evaporated milk. Just a guess!

      • Patricia A Kelly
        November 13, 2019 / 5:34 am

        I am also wondering if Stevia can be used instead of the sugar? Or maybe 1/2 the sugar?
        Thanks!

        • Nicole Morrissey
          Author
          November 13, 2019 / 8:34 am

          Because the sugar is reduced by half already, I suspect poor results with replacing 1/2 of the remaining sugar with stevia. It *may* work, but a sugar alcohol may work okay – something with a granular texture. Just have to be sure there’s enough chemistry there with the ingredients to solidify, otherwise you end up with pumpkin pie soup 🙂

      • Nicole Morrissey
        Author
        November 13, 2019 / 8:32 am

        Hi Patricia! Yes, I used a bit of fat (2% or low-fat evap milk vs fat-free) as it’s thicker and lower in carbohydrate. 🙂

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