Crustless Pumpkin Pie

By Darron

Crustless Pumpkin Pie
  • This is an excellent recipe for a crustless pumpkin pie that makes a great low carb holiday diabetic dessert!

  • Ingredients:

  • 3/4 Cup Splenda

  • 1 Tablespoon Cornstarch

  • 1 teaspoon Cinnamon

  • 1/2 teaspoon ground ginger

  • 1/4 teaspoon ground cloves (may leave out if you don’t like spicy pumpkin pie)

  • 1/2 teaspoon salt

  • 2 Large Egg Whites

  • 1 15 Ounce Can Pumpkin (NOT Pumpkin pie mix, just pumpkin)

  • 1 Cup Skim Milk

  1. Preheat oven to 425°F. Coat a round 9 inch pie pan with non stick cooking spray.

  2. In a small bowl, combine Splenda, cornstarch, cinnamon, ginger, cloves, and salt.

  3. In a separate large bowl, beat egg whites well. Stir splenda mixture into the large bowl. Stir

  4. in the can of pumpkin. Then slowly stir in skim milk.

  5. Stir until all ingredients are uniformly mixed.

  6. Pour into prepared pie pan and bake at 425°F for 12 to 15 minutes.

  7. Reduce temperature to 350°F. Bake pie an additional 30-35 minutes at 350°F.

  8. Remove pie from oven and cool.

  9. Serve immediately or refrigerate until serving.

Nutritional Facts

Yields 8 servings. Each serving contains
35 Calories
0.2g Fat (0.1g Saturated Fat
0g Trans Fat)
0mg Cholesterol
178mg Sodium
255mg Potassium
6.5g Carbohydrates ( 0.8g Sugar)
0.5g Fiber
2.7g Protein

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39 replies

Cwinikoff1 2015-11-15 14:22:03 -0600 Report

I like pumpkin pie and wonder if this can also be done using can sweet potato - I hope so as I love it better than pumpkin.

Anonymous 2014-05-18 03:16:08 -0500 Report

Darron… Is this a real crustless pie? Why is the picture showing a crust? I guess your photographer used a common picture of pumpkin pie… This is really confusing… If I make it, it would be in ramekins or custard cups and be called "Pumpkin Custard". A pie is not a pie without a crust!!! You need to hire a proofreader before publishing recipes.

Indiana_Julie 2013-11-30 23:37:31 -0600 Report

I made this as our Thanksgiving dessert for my husband (Type 2). It was very good. We liked the low carbs and it was tasty. I topped it with a teaspoon of Cool Whip Light. Thank you for this recipe :)

Anonymous 2013-11-12 19:44:00 -0600 Report

Even if it says crustless, it appears that the photo shows a pumpkin pie with a crust. Do I have the wrong one? The recipe sounds wonderful though!

s l k
s l k 2012-11-21 19:01:36 -0600 Report

I am making this for the second time this evening, to take to Thanksgiving dinner tomorrow. I love that I don't have to just have a sliver of dessert. I only wish I'd remembered to pick up Cool Whip for trim. Has anyone tried it in a crust? I know that would change the carb count, but I was just wondering…

Degibu 2012-10-25 07:44:49 -0500 Report

YAY! I have been looking for this recipe! I have one that simply makes a pudding like dessert, but I'm thrilled that this one is baked! Thank you! It sounds delish, the comments are all positive and this will be on my table this Thanksgiving!

Rustey 2010-02-10 19:29:24 -0600 Report

My husband makes several of these pies every Thanksgiving Day to share with the family + friends…BIG hit !!!

spiritwalker 2010-01-18 20:38:26 -0600 Report

This was voted as a keeper for my recipe box.
I made it for a family gathering. All who shared, enjoyed it.

Edie 2009-12-30 10:42:49 -0600 Report

This one sounds great and am going to get the ingredients and make it right after the first of the year.

linda beyer
linda beyer 2009-12-28 01:02:28 -0600 Report

birdy, you will have to cook your pumpkin before making this. in the u.s. we can buy pumpkin in the can and not have to cook it, before we use it.

Teresa40 2009-11-28 19:15:57 -0600 Report

Sherrill try Rice Flour instead of regular flour. My sister-in-law uses rice flour because she and her family are allergic to regular flour for the same reason your family is.

Elin J
Elin J 2009-11-25 20:42:35 -0600 Report

brandi-48 asked for the cooking directions for The Crustless Pumpkin Pie. I sent a comment with directions from memory. I just found my old recipe which states: Bake @ 425 for 12-15 min.then Reduce Temp to 350 for 30-35 min.

whitetail 2009-11-25 13:09:16 -0600 Report

I was doubtful but this recipe really works and if fantastic. Even my non-diabetic husband enjoyed it enough to say he didn't need me to make my usual sugared crusted pie!!! I highly recommend you try this!

BIRDY 2009-11-11 05:56:52 -0600 Report

Hi Darron ,

I want to try this recipe , it looks easy and delicious but one question : What is a can of pumpkin?Is that fresh pumpkin or cooked/half-cooked and canned? I live in Turkey and we have fresh pumpkin here.Do you think I would need to pre-cook the pumpkin first? Or it is enough to grate & mix fresh pumpkin only?
Thank you.

Sherrill 2009-11-07 22:01:53 -0600 Report

I plan on trying this recipe because I'm diabetic and my husband and daughter are celiac. They can't have wheat so no crust on the pie. Thanks for posting the recipe.

Teresa40 2009-10-31 18:52:21 -0500 Report

Ladyhawk do you like Rice Milk? It's not dairy and so there for not from a cow. If you like Rice Milk then try that. My sister-in-law uses her Rice Milk whenever a recipe calls for milk.

Pat Roth
Pat Roth 2009-10-29 15:02:56 -0500 Report

Thanks for your answers as to the Splenda, I had no idea that you could also find it in brown sugar. So will get busy and cook for the holidays with a clear conscience!! Thanks so much!! Pat R

Chris Walsh
Chris Walsh 2009-10-29 11:24:50 -0500 Report

This will also be great for those of us who have wheat allergies in the family. Definitely going to try this.