Crustless Pumpkin Pie
Who says pumpkin pie is only good at Thanksgiving. Well not I, that is for sure. The only thing that has stopped me in the past, is the calories and sugar content. Well, well, well, I found a recipe in the Canadian Diabetes book that reduced the calories dramatically and quite a bit of the sugar. It is still a treat.
Ingredients
- 1 14oz can of pumpkin puree
- ½ cup of sugar
- ½ tsp of salt
- ½ tsp of ground ginger
- 1 tsp of cinnamon
- ¼ tsp of ground nutmeg
- ¼ tsp of ground cloves
- 2 eggs, slightly beaten
- 13 oz can evaporated skim milk
Directions
- In a large bowl, mix pumpkin, sugar, salt, and spices.
- Stir in the slightly beaten eggs and mix well.
- Add the evaporated milk (shake can before opening) and stir until smooth.
- Pour into a lightly greased glass pie plate (this recipe works best in a glass pie plate instead of metal)
- Bake in preheat oven of 400 for about 40 minutes or until knife inserted near the center of the pie comes out clean.
- Let cool and serve.
Nutritional facts per serving
- Calories 107
- Fat 1.3 g
- Sugar 19.3 g
- Carbohydrates 21.1 g
- Protein 5.1 g
- Fibre 0.5 g
Make sure to use pumpkin puree not pumpkin pie filling or the spices will be way off. I made mine with homemade pumpkin puree which is thinner so my pie was a little wet. But ohhh, the taste. Cutting the pie in 8 pieces is a nice size. You almost don’t notice that there is no crust. It would be nice but it is not necessary and when you think it would double the calories and add an extra 6 sugars if you are using graham cracker crust, I say no crust please.
To be honest even the pie crust I have on this blog, Sebreena’s pie crust, would add a little less sugar than the graham cracker crust but still adds about 75 calories. This is a great alternative if you are really looking to cut down on the fat, calories and sugar but still crave that sweet taste. I found the spice mixture better than pumpkin pie spice mix but here is where you have fun and make it your own.
It all started with a bite 