Sugarless Crustless Pumpkin Pie Recipes

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SUGAR-FREE PUMPKIN PIE



Sugar-Free Pumpkin Pie image

No one will miss the sugar in this recipe for sugar-free pumpkin pie. Serve it at Thanksgiving or anytime you're craving the fall dessert.

Provided by Carroll Pellegrinelli

Categories     Dessert     Pie

Time 1h10m

Number Of Ingredients 10

9-inch pie pastry
16-ounce canned pumpkin
12-ounce can evaporated milk
3 eggs
3/4 cup artificial sweetener
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves

Steps:

  • Gather the ingredients. Preheat the oven to 425 F.
  • Beat the pumpkin, evaporated milk, and eggs in a medium bowl using a hand mixer.
  • Add the sweetener, cinnamon, ginger, nutmeg, salt, and cloves and stir to mix.
  • Pour the filling into an uncooked 9-inch pie crust.
  • Bake for 15 minutes. Reduce the heat to 350 F and bake for 40 minutes or until a knife inserted near the center comes out clean.
  • Cool completely on a wire rack.
  • Serve with sugar-free, freshly made whipped cream, if desired.

Nutrition Facts : Calories 305 kcal, Carbohydrate 52 g, Cholesterol 83 mg, Fiber 3 g, Protein 9 g, SaturatedFat 6 g, Sodium 325 mg, Sugar 8 g, Fat 17 g, ServingSize One 9-inch Pie (8 servings), UnsaturatedFat 0 g

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 SUGAR-FREE PUMPKIN PIE DIABETIC



Crustless Sugar-Free Pumpkin Pie Diabetic image

Make and share this Crustless Sugar-Free Pumpkin Pie Diabetic recipe from Food.com.

Provided by Marg CaymanDesigns

Categories     Pie

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 12

1 (15 ounce) can pumpkin
1 (12 ounce) can evaporated skim milk
1/2 cup egg substitute (equivalent to 2 eggs)
2 egg whites
3/4 cup artificial sweetener (equivalent to 3/4 cup sugars)
1 teaspoon cinnamon, ground
1/4 teaspoon allspice, ground
1/4 teaspoon ginger, ground
1/8 teaspoon salt
1/2 cup reduced-fat graham cracker crumbs
light whipped topping (optional)
cinnamon (optional)

Steps:

  • In a mixing bowl, combine the pumpkin, milk, egg substitute, egg whites and sweetener, beat until smooth.
  • Add the spices and salt, beat until well mixed.
  • Stir in graham cracker crumbs.
  • Pour into a 9-in. pie plate that has been coated with nonstick cooking spray.
  • Bake at 325°F for 50-55 minutes or until a knife inserted near the center comes out clean.
  • Cool.
  • If desired, garnish with a dollop of whipped topping and sprinkling of cinnamon.
  • Store in the refrigerator.
  • Sweet 'N Low or Sweet One are recommended for baking.

Nutrition Facts : Calories 65.6, Fat 0.7, SaturatedFat 0.2, Cholesterol 1.9, Sodium 127.4, Carbohydrate 8.8, Fiber 0.4, Sugar 5.7, Protein 6.5

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.

SUGARLESS PUMPKIN PIE



Sugarless Pumpkin Pie image

A yummy pumpkin pie with NO sugar added. If eggs are not part of your diet, substituted 1/2 cup egg substitute for 2 eggs. Originally submitted to ThanksgivingRecipe.com.

Provided by Connie Head

Categories     Fruits and Vegetables     Vegetables     Squash

Yield 8

Number Of Ingredients 9

1 (15 ounce) can pumpkin puree
2 eggs
⅓ cup artificial sweetener
¼ teaspoon salt
2 ½ teaspoons pumpkin pie spice
1 ½ cups water
½ cup dry milk powder
¼ teaspoon freshly grated nutmeg
1 (9 inch) pastry for a 9 inch single crust pie

Steps:

  • Combine pumpkin puree, eggs, sugar substitute, salt, pumpkin pie spice, water, and instant milk; mix until smooth and creamy. Pour filling into a unbaked pie shell. Grate nutmeg over filling.
  • Bake at 425 degrees F (220 degrees) for 13 to 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue to cook another 40 to 45 minutes.

Nutrition Facts : Calories 216.6 calories, Carbohydrate 19 g, Cholesterol 48 mg, Fat 9 g, Fiber 2.5 g, Protein 15.6 g, SaturatedFat 2.4 g, Sodium 378.8 mg, Sugar 5.9 g

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 LOW CARB PUMPKIN PIE



Crustless Low Carb Pumpkin Pie image

Delicious and so easy to prepare. There have been questions about the accuracy of the carb count configured by Food.com. According to the Splenda help site there are 12 gm of carbs in 1/2 cup and 24 gm in 1 cup. My recipe calls for 3/4 cup which I figure to be 18gm for the entire pie. I submitted this information to Food.com and received this answer. "dojemi, At this time, the nutritional facts are limited to what is available from the USDA's database, which has only the data for Splenda packets and not Splenda Sugar Blend for Baking." If you choose to make this pie please take this information into consideration. Thank you. dojemi

Provided by dojemi

Categories     Dessert

Time 50m

Yield 8 serving(s)

Number Of Ingredients 7

1 1/2 cups fresh pumpkin or 1 (15 ounce) can pumpkin puree
3 eggs
3/4 cup Splenda Sugar Blend for Baking (see NOTE)
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon cloves or 1 3/4 teaspoons pumpkin pie spice
3/4 cup heavy cream or 3/4 cup light cream

Steps:

  • Mix all ingredients together.
  • Pour into a well sprayed pie pan.
  • Bake at 350' for 30 to 40 minutes.
  • NOTE: DO NOT use Splenda packets -- trust me on this one!

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