Crustless, Low Fat Pumpkin Pie

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"This is a classic pumpkin pie recipe, made with fat-free evaporated milk, and baked in a water bath. For those who are watching their fat intake... or for those like me who like pumpkin pie for its filling!"
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60-65 min 6 servings yields 1 pie
Serving size has been adjusted!

Original recipe yields 6 servings



  • Prep

  • Cook

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  1. Combine flour, sugar, and spices one mixing bowl.
  2. In another bowl, place pumpkin, eggs and milk (you may want to beat the eggs first so they are easier to encorporate).
  3. Mix the wet and dry ingredients.
  4. Pour pie filling into a greased 9 inch pie pan. Place pie pan in a waterbath containing hot water (I just used whatever pan would hold my pie pan). Be sure the water comes up to 1/4 to 1/2 inch of the pie pan.
  5. Bake at 350 for 55-60 min or until a knife can be inserted and withdrawn clean.
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