Crustless Pumpkin Pie

October 23, 2010

in Desserts, Gluten Free, Recipes

Crustless Pumpkin Pie_1

Pumpkin pie. Does that scream fall or what?  I’ve seen many recipes online for crustless pumpkin pie and have been meaning to make one!  I can’t even tell you how much time it saves by not making a crust. Making the crust is the stressful part!

I was inspired to make this recipe when my blog friend April posted one on her blog so after seeing all these versions, I made one that’s a combo of a few I’ve seen!

Crustless Pumpkin Pie_2

Want to save a ton of calories? Have your pie without the crust! It still has a ton of flavor, and none of the guilt! I mean, 40 calories a slice? Can’t go wrong with that!

Crustless Pumpkin Pie
Prep time
Cook time
Total time
Save a ton of calories by having your pumpkin pie without the crust!
Yield: 8 slices
  • 15 oz can of pumpkin (approx. 1¾ cups)
  • 1½ cups unsweetened vanilla almond milk (or milk of choice)
  • ¾ cup liquid egg whites
  • ½ tsp salt
  • 1 Tbsp pumpkin pie spice
  • 1 tsp cinnamon
  • ⅓ c stevia baking formula (or 10-11 packets of stevia)
  • 1 tsp vanilla
  1. Preheat oven to 350 degrees.
  2. Mix all ingredients together with a whisk.
  3. Pour into pie pan sprayed with cooking spray.
  4. Bake for 55-60 minutes or until toothpick comes clean.
Serving size: ⅛ of pie Calories: 40 Fat: 0.8 g Carbs: 6.3 g Sugar: 1.8 g Fiber: 2 g Protein: 3.5 g

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I'm Kristine Fretwell, busy mom of 2 little girls, author, blogger, and former pro fitness competitor. I love almost any kind of cookie, anything coconut or pumpkin flavored, and Thai food. A perfect day for me is enjoying my family, getting to the gym, and whipping up a new healthy recipe. I've got a collection of over 300 healthy recipes, and other tidbits like fitness and health tips. My recipes have been featured on websites such as Huffington Post, Savvy Mom, Shape and Skinny Scoop.
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