Crustless Pumpkin Pie...W/Exchanges

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.


Chef Extraordinaire
Feb 21, 2002
North Carolina
Crustless Pumpkin Pie

1 can (15 ounces) pumpkin
1 can (12 ounces) evaporated skim milk
Egg substitute equivalent to 2 eggs
2 egg whites
Artificial sweetener equivalent to 3/4 cup sugars
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
Light whipped topping and additional cinnamon, optional

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. Yield: 8 servings.

Diabetic Exchanges: One serving

(without garnish) equals 1 starch, 1/2 skim milk; also, 116 calories, 166
mg sodium, 2 mg Cholesterol, 16 gm carbohydrates, 7 gm protein, 3 gm fat.

**Recipe originally posted by Filus
Crustless Pumpkin Pie

2 and 1/3 C plant milk (2 cups makes a firmer pie, very nice)
1 and 1/2 T cornstarch
1 T tapioca flour
3/4 C rice flour
3 cups pumpkin/squash (I use 1 cup dehydrated squash chunks and fill the blender to 3 cups w/water, blend and let thicken)
1 T baking powder (which I skip)
1/2 C honey or maple syrup or other sweetener (oh molasses does sound good)
1 t vanilla
1/4 t ground ginger
1 t cinnamon
1/2 t nutmeg
1/8 t cloves
Blend it in a blender or food processor, pour into parchment lined 10'' deep dish pie pan.
Bake for 60 minutes at 350 deg F, cool, refrigerate.
edited to add: I like to top it off with some kind of fruit puree or like a jam. A little granola is nice to sprinkle on top for crunch.
Last edited:

Latest posts

Top Bottom