Easy Crustless Pumpkin Pie

Easy Crustless Pumpkin Pie

Elaine S. 0

"Very easy."
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40 m servings 58 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • 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

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.



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

Wow! Satisfies that pumpkin pie craving without all the sugar and calories. Has more flavor than you would expect from the ingredients - tastes like cloves even though that's not in there. It...

Made as recipe stated. Easy and yummy.

Used 2 real eggs instead of egg substitute. Great recipe! Most pumpkin pie type recipes call for condensed milk. All condensed milk I know of contain the ingredient Carageenan in them & we have ...

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 nicel...