Crustless Pumpkin Pie Low Calorie Recipes

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BASIC CRUSTLESS PUMPKIN PIE



Basic Crustless Pumpkin Pie image

This low-fat crustless pumpkin pie is a perfect dessert for the dieters at your holiday meal or people who are watching their carbs.

Provided by EatingWell Test Kitchen

Categories     Diabetes-Friendly Thanksgiving Dessert Recipes

Time 4h15m

Number Of Ingredients 18

1 (15 ounce) can pumpkin
⅓ cup sugar or sugar substitute (see Tips)
2 tablespoons honey
1 ½ teaspoons pumpkin pie spice
½ cup refrigerated or frozen egg product, thawed (see Tips)
1 teaspoon vanilla
¾ cup evaporated fat-free milk
½ cup lightly sweetened toasted oat bran cereal flakes with oat clusters (such as Smart Start®)
⅓ cup coarsely chopped almonds, toasted
¼ cup dried cranberries
½ teaspoon finely shredded orange peel
8 gingersnaps, broken
2 ounces dark or bittersweet chocolate (60 to 70% cacao), chopped
2 teaspoons finely chopped crystallized ginger
2 gala or Jonathan apples (or 2 ripe pears)
¼ cup water
¼ cup chopped walnuts or pecans, toasted
1 tablespoon pure maple syrup

Steps:

  • Preheat oven to 350 F. Lightly grease an 8-inch springform pan. In a medium bowl, combine pumpkin, sugar, honey, and pie spice. Add eggs and vanilla. Beat lightly just until combined. Gradually stir in evaporated milk. Pour into prepared pan and place on a foil-lined baking sheet.
  • Bake for 45 to 50 minutes or until center appears set when gently shaken. Cool for 1 hour on a wire rack. Cover with foil and chill for at least 2 hours or up to 24 hours before serving.
  • To serve, loosen pie from sides of pan by running a thin metal spatula around the edge. Remove sides of pan. Cut pie into wedges to serve.
  • Cranberry-Orange Almond Crunch: In a small bowl combine lightly sweetened toasted oat bran cereal flakes with oat clusters (Smart Start®); coarsely chopped almonds, toasted; dried cranberries; and finely shredded orange peel. (This makes a great snack mix or breakfast cereal: make extra of the mixture and store in an airtight container in the refrigerator up to 2 weeks.)
  • Ginger-Chocolate Crunch: Top chilled pumpkin mixture with 8 gingersnaps, broken. Then top evenly with 2 ounces dark or bittersweet chocolate (60 to 70% cacao), chopped; and 2 teaspoons finely chopped crystallized ginger.
  • Maple-Apple Pecan Crunch: Core, quarter and thinly slice gala or Jonathan apples or ripe pears. In a large skillet, cook apples and pears, covered, in water over medium heat for 5 minutes or just until softened and pliable but not mushy. Drain off liquid. Arrange apple or pear slices atop pumpkin when directed in step 3. Sprinkle with coarsely chopped pecans or walnuts, toasted, and drizzle with pure maple syrup.

Nutrition Facts : Calories 95 calories, Carbohydrate 20.2 g, Cholesterol 1 mg, Fat 0.2 g, Fiber 1.6 g, Protein 3.9 g, SaturatedFat 0.1 g, Sodium 59.4 mg, Sugar 17.3 g

CRUSTLESS PUMPKIN PIE (LOW-CALORIE)



Crustless Pumpkin Pie (Low-Calorie) image

I have tried several variations of low calorie crustless pumpkin pies and this is by far my favorite. Very rich and creamy. Even my picky husband likes it.

Provided by Elaine

Categories     Pie

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 7

1 (15 ounce) can pumpkin
1 (12 ounce) can evaporated skim milk
3/4 cup egg substitute
1/2 teaspoon salt
1 -2 tablespoon pumpkin pie spice (I like mine spicier)
1 teaspoon vanilla
2/3 cup splenda sugar substitute

Steps:

  • Combine all ingredients and beat until smooth.
  • Pour into 9-inch pie pan sprayed with cooking spray.
  • Bake at 400 degrees F for 15 minutes; reduce temperature to 325 degrees F and bake for 45 minutes more.
  • Pie is done when knife inserted into center comes out clean.

CRUSTLESS PUMPKIN PIE



Crustless Pumpkin Pie image

This simple homemade crustless pumpkin pie is so delicious, you'll never miss all the fat and calories!

Provided by Chocolate Covered Katie

Categories     Dessert

Time 35m

Number Of Ingredients 12

1 tsp pumpkin pie spice
2 tsp cinnamon
1/2 tsp salt
2 tsp baking powder
1/3 cup flour, (such as spelt, oat, white, sorghum, or almond)
1/3 cup sugar of choice or xylitol
pinch uncut stevia OR 2 extra tbsp sugar
1 15-oz can pumpkin puree
3/4 cup + 2 tbsp milk of choice
2 tbsp oil, (or omit and increase milk to 1 cup)
1 tbsp flaxmeal OR 2 tsp cornstarch
2 1/2 tsp pure vanilla extract

Steps:

  • Preheat oven to 400 F, and grease a 10 or 9-inch round pan. In a large mixing bowl, combine first 7 ingredients, and stir very well. In a separate bowl, combine all liquid ingredients with the energ or flax, and whisk. Pour wet into dry, stir to combine, then pour into the pan and bake 35 minutes. (It'll still be gooey after baking, but that's ok.) Allow to cool completely before transferring uncovered to the fridge to "set" for at least 6 hours before trying to slice.View Nutrition Facts

SKINNY CRUSTLESS PUMPKIN PIE



Skinny Crustless Pumpkin Pie image

Easy skinny Crustless Pumpkin Pie is an easy custard pie with traditional pumpkin pie flavor and richness without the crust and all the calories (but you'll never know from the flavor).

Provided by Toni Dash

Categories     Dessert

Time 2h55m

Number Of Ingredients 9

2 Eggs (room temperature)
3 Egg whites
1/3 cup Granulated Sugar
1/3 cup Dark Brown Sugar
1 teaspoon ground Cinnamon
1 15-ounce can Pumpkin Puree (do not use pumpkin pie filling)
¼ teaspoon Nutmeg (freshly grated if possible)
½ teaspoon Kosher Salt
1 12-ounce can Fat Free Evaporated Milk

Steps:

  • Preheat the oven to 350 degrees. Spray the bottom and sides (up to the rim) of a 9 1/2-inch regular depth (not deep dish) pie pan with no-stick spray.
  • Beat the eggs with a mixer (hand held or stand mixer with whisk attachment). Add remaining ingredients and beat on low setting (to avoid splashing) until combined.
  • Add remaining ingredients: granulated sugar, brown sugar, cinnamon, nutmeg pumpkin puree, salt and fat-free evaporated milk. Beat on low setting (to avoid splashing) until combined.
  • Place the prepared pie pan on a light colored (not black) baking sheet. Pour the mixture into the pie pan.
  • Bake for 50 minutes and test for doneness by sticking a knife in the middle of the pie. If the knife comes out clean it's done (it may still jiggle a little). If the knife is not clean, bake another 5-10 minutes until the knife comes out clean. Do not over bake!Note: the pie will firm up when removed from the oven so if it still moves a bit don't worry.
  • Allow to cool on a wire rack for 2 hours before cutting or chilling in the refrigerator. May be be made the day before serving.

Nutrition Facts : Calories 131 kcal, Carbohydrate 23.8 g, Protein 6.7 g, Fat 1.5 g, SaturatedFat 0.5 g, TransFat 1 g, Cholesterol 23.8 mg, Sodium 231 mg, Fiber 2 g, Sugar 21 g, UnsaturatedFat 2 g, ServingSize 1 serving

CRUSTLESS PUMPKIN PIE



Crustless Pumpkin Pie image

This pumpkin pie is so creamy and satisfying, you'll never even miss the crust. And with prep time clocking in at just about ten minutes, this festive dessert is sure to become a holiday staple.

Provided by Food Network Kitchen

Categories     dessert

Time 2h10m

Yield 8 servings

Number Of Ingredients 11

Nonstick cooking spray, for the pie dish
One 15-ounce can pure pumpkin puree
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1 teaspoon pumpkin pie spice
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
3 large eggs
1 cup half-and-half
Lightly sweetened whipped cream, for serving
Chopped candied pecans, for serving

Steps:

  • Preheat the oven to 325 degrees F. Spray a 9-inch ceramic or glass pie dish with cooking spray.
  • Put the pumpkin puree in a large bowl and add the brown sugar, granulated sugar, pumpkin pie spice, vanilla, salt and eggs; whisk to combine. Add the half-and-half and whisk until thoroughly incorporated.
  • Pour the pumpkin mixture into the prepared pie dish and set the dish on a rimmed baking sheet. Bake the pie on the baking sheet until the center is just barely set, 1 hour and 10 minutes to 1 hour and 20 minutes. Transfer the pie to a rack to cool completely, then serve topped with whipped cream and sprinkled with candied pecans.
  • If not serving right away, lightly cover the cooled pie with plastic wrap and refrigerate for up to 2 days.

CRUSTLESS PUMPKIN PIE



Crustless Pumpkin Pie image

Traditional pastry crusts are loaded with fat, which makes pumpkin pie a rare treat for people watching their diet. This is a satisfying treat for everyone.-Thelia Busse, Cresco, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 11

1 can (15 ounces) solid-pack pumpkin
1 can (12 ounces) fat-free evaporated milk
1/2 cup egg substitute
2 egg whites
Sugar substitute equivalent to 3/4 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/8 teaspoon salt
1/2 cup reduced-fat graham cracker crumbs (about 3 whole crackers)
Reduced-fat whipped topping and additional cinnamon, optional

Steps:

  • 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 at 325° for 50-55 minutes or until a knife inserted in the center comes out clean. Cool completely on a wire rack. Garnish each serving with whipped topping and cinnamon if desired. Refrigerate leftovers.

Nutrition Facts : Calories 116 calories (3g saturated fat), Fat 2mg cholesterol, Cholesterol 166mg sodium, Sodium 16g carbohydrate, Carbohydrate 7g protein.

LOW-CALORIE PUMPKIN PIE



Low-Calorie Pumpkin Pie image

"I've brought this crustless pie to the office, and no one knows it's sugar-free," writes Diane Jessen of Bayfield, Colorado. "Even the fellow who says he doesn't eat anything healthy likes its traditional pumpkin flavor."

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 11

1 large egg
2 large egg whites
1 can (15 ounces) solid-pack pumpkin
Sugar substitute equivalent to 3/4 cup sugar
1/2 cup reduced-fat biscuit/baking mix
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 can (12 ounces) fat-free evaporated milk
1 cup reduced-fat whipped topping

Steps:

  • Preheat oven to 350°. In a large bowl, combine the egg, egg whites, pumpkin, sugar substitute, biscuit mix, vanilla and spices until smooth. Gradually stir in evaporated milk., Pour into a 9-in. pie plate coated with cooking spray. Bake until knife inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack. Dollop with whipped topping before serving. Refrigerate leftovers.

Nutrition Facts : Calories 124 calories, Fat 2g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 160mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges

EASY CRUSTLESS PUMPKIN PIE



Easy Crustless Pumpkin Pie image

Very easy.

Provided by Elaine S.

Categories     Fruits and Vegetables     Vegetables     Squash

Time 40m

Yield 8

Number Of Ingredients 8

1 (15 ounce) can pumpkin puree
1 ¼ cups skim milk
¾ cup granular sucralose sweetener (such as Splenda®)
½ cup egg substitute
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg

Steps:

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

Nutrition Facts : Calories 47.9 calories, Carbohydrate 6.8 g, Cholesterol 0.9 mg, Fat 0.8 g, Fiber 1.7 g, Protein 3.8 g, SaturatedFat 0.3 g, Sodium 172.3 mg, Sugar 3.9 g

CRUSTLESS PUMPKIN PIE



Crustless Pumpkin Pie image

Make and share this Crustless Pumpkin Pie recipe from Food.com.

Provided by lholt79

Categories     Dessert

Time 1h5m

Yield 9 serving(s)

Number Of Ingredients 5

3/4 cup Egg Beaters egg substitute
1 (12 ounce) can evaporated skim milk
1 cup Splenda granular
2 teaspoons pumpkin pie spice
1 (16 ounce) can pumpkin puree

Steps:

  • Mix ingredients.
  • Pour into sprayed 9 x 9 pan.
  • Bake at 350 degrees until set or approx 55 minutes.
  • Cut into 9 squares and serve with fat free cool whip.

Nutrition Facts : Calories 44, Fat 0.2, SaturatedFat 0.1, Cholesterol 1.5, Sodium 44.2, Carbohydrate 7.8, Fiber 0.3, Sugar 5, Protein 3.4

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