Crustless Pumpkin Pie


Crustless Pumpkin Pie

EDR Crustless Pumpkin Pie
1 slice
2 Hr
1 Hr

If you're looking for a healthier way to enjoy the magical flavor of pumpkin this season, look no further because with this pumpkin pie recipe there's no crust to worry about! Put this one in your "easy Thanksgiving recipes" folder, because all you've gotta do to achieve a creamy delcious Crustless Pumpkin Pie is mix and bake! You don't' have to wait for Thankgiving when you can enjoy this easy pie recipe anytime of the year!

What You'll Need

  • 1 (15-ounce) can 100% pure pumpkin (not pumpkin pie filling)
  • 1 (12-ounce) can fat-free evaporated milk
  • 1 tablespoon light butter, softened
  • 2 eggs
  • 1/2 cup sugar
  • 1/2 cup reduced-fat biscuit baking mix
  • 2 1/2 teaspoons pumpkin pie spice
  • 2 teaspoons vanilla extract

What to Do

  1. Preheat oven to 350 degrees F. Coat a 9-inch deep-dish pie plate with cooking spray.
  2. Blend all ingredients together in a blender on high speed for 1 minute, or place all ingredients in a large bowl and beat 2 minutes with a hand beater. Pour mixture into pie plate.
  3. Bake 1 hour, or until a knife inserted in center comes out clean.
  4. Let cool then cover and chill at least 2 hours before serving.


  • If you want to fancy up this pie a bit, top with dollops of light whipped cream and a cinnamon stick.


You Might Also Like:

Healthy Thanksgiving Recipes Free eCookbook

 Healthy Thanksgiving Recipes: 20 Diabetic Recipes for You Traditional Thanksgiving Menu: This free eCookbook is full of main dishes, sides, and desserts that will help you create a satisfying Thanksgiving menu that fits into your diabetic lifesetyle. Just like with our Crustless Pumpkin Pie, you don't have to skimp on your favorites for the holidays. 

Nutritional InformationShow More

Servings Per Recipe: 8

  • Amount Per Serving % Daily Value *
  • Calories 138
  • Calories from Fat 22
  • Total Fat 2.4g 4 %
  • Saturated Fat 1.0g 5 %
  • Trans Fat 0.0g 0 %
  • Protein 5.6g 11 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 50mg 17 %
  • Sodium 239mg 10 %
  • Total Carbohydrates 24g 8 %
  • Dietary Fiber 1.7g 7 %
  • Sugars 19g 0 %

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have made for years always a hit and requested by everyone

Trying for turkey day tomorrow... will try without biscuit mix, hope it holds up!

Since I am not a fan of pies with crusts, I have made a crustless pumpkin pie several times, and I love it. A grandson and I much prefer it this way. I simply make the pumpkin pie filling the usual way (without biscuit mix) and pour it into a greased glass pie pan baking it as usual.

For those who say this recipe lacks flavor, consider the following alterations: I cant see any purpose for including the biscuit baking mix in this recipe, so am planning to leave that out of my version. I think the result will be an improvement in the flavor of the pie. Removal of the biscuit baking mix will reduce carbs and sodium, as well as eliminate a prime suspect that may detract from the pumpkin flavor. Substitute 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves for the pumpkin pie spice.

But am looking forward to making it

I used a mix of stevia and Swerve no calorie sweetner for the sugar, because my husband is diabetic. Also used low carb milk instead of evaporated to reduce the carbs even more. Served it after a family dinner and even those won't touch dessert unless it's loaded with sugar said it was great! Didn't tell them till later it was sugar free, I'll be making this again!

I was very dissapointed in this pie.Less pumpkin flavor and my husband said it would have been better with a regular crust.

NO Calories?!?!? Surely you jest...the ingredients all have some calories, and the sugar alone would add carbs and where do you get the numbers??

also, the milk and whipped cream SHOULD add some Calcium and Vitamin D...

Where did you see anything about no calories other than for the artifical sweeteners?

I love anything that says Impossible!

sounds yummy & easy


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