Crustless Cranberry Pie


Crustless Cranberry Pie

Crustless Cranberry Pie
1 slice
35 Min

Liven up your Thanksgiving dessert spread with this diabetic-friendly pie! We skipped the crust to cut down on carbs, and the results are pretty darn delicious. Our Crustless Cranberry Pie looks great, tastes great, and is a great option for anyone who wants to have dessert at Thanksgiving, but needs to be mindful of their carbs. 

What You'll Need

  • 3/4 cup all-purpose flour
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 2 cups cranberries
  • 1/3 cup chopped walnuts
  • 1/2 stick margarine, melted
  • 1/2 cup liquid egg substitute
  • 1 teaspoon almond extract

What to Do

  1. Preheat oven to 350 degrees F. Coat a 9-inch pie plate with cooking spray.
  2. In a large bowl, combine flour, sugar, and salt; mix well. Stir in cranberries and walnuts; toss to coat. Add margarine, egg substitute, and almond extract; mix until thoroughly combined. Spread batter into prepared pie plate.
  3. Bake 35 to 40 minutes or until a toothpick inserted in center comes out clean. 


Nutritional InformationShow More

Servings Per Recipe: 8

  • Amount Per Serving % Daily Value *
  • Calories 209
  • Calories from Fat 81
  • Total Fat 9.0g 14 %
  • Saturated Fat 1.4g 7 %
  • Trans Fat 1.1g 0 %
  • Protein 7.1g 14 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 0.0mg 0 %
  • Sodium 137mg 6 %
  • Total Carbohydrates 30g 10 %
  • Dietary Fiber 1.7g 7 %
  • Sugars 14g 0 %

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Looks delicious, but not a pie. More of a round cake which is fine except the name has "pie" in it.


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