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Crustless Pumpkin Pie

By Darron Submitted at October 5, 2009 Views 12,778 Comments 32 Likes 15

Ingredients

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

Directions

Preheat oven to 425°F. Coat a round 9 inch pie pan with non stick cooking spray.
In a small bowl, combine Splenda, cornstarch, cinnamon, ginger, cloves, and salt.
In a separate large bowl, beat egg whites well. Stir splenda mixture into the large bowl. Stir
in the can of pumpkin. Then slowly stir in skim milk.
Stir until all ingredients are uniformly mixed.
Pour into prepared pie pan and bake at 425°F for 12 to 15 minutes.
Reduce temperature to 350°F. Bake pie an additional 30-35 minutes at 350°F.
Remove pie from oven and cool.
Serve immediately or refrigerate until serving.

Likes

	Rustey February 10, 2010 at 7:29 0 Likes I like this I don't like this Report as inappropriate My husband makes several of these pies every Thanksgiving Day to share with the family + friends…BIG hit !!!
	spiritwalker January 18, 2010 at 8:38 0 Likes I like this I don't like this Report as inappropriate This was voted as a keeper for my recipe box. I made it for a family gathering. All who shared, enjoyed it.
	Edie December 30, 2009 at 10:42 0 Likes I like this I don't like this Report as inappropriate This one sounds great and am going to get the ingredients and make it right after the first of the year.
	linda beyer December 28, 2009 at 1:02 0 Likes I like this I don't like this Report as inappropriate 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 November 28, 2009 at 7:15 0 Likes I like this I don't like this Report as inappropriate 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 November 25, 2009 at 8:42 0 Likes I like this I don't like this Report as inappropriate 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 November 25, 2009 at 1:09 0 Likes I like this I don't like this Report as inappropriate 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 November 11, 2009 at 5:56 0 Likes I like this I don't like this Report as inappropriate 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 November 7, 2009 at 10:01 0 Likes I like this I don't like this Report as inappropriate 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 October 31, 2009 at 6:52 0 Likes I like this I don't like this Report as inappropriate 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.
	Ladyhawk317 October 30, 2009 at 3:25 0 Likes I like this I don't like this Report as inappropriate I can't have dairy either. May I use something else besides skim milk?
	Pat Roth October 29, 2009 at 3:02 0 Likes I like this I don't like this Report as inappropriate 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 October 29, 2009 at 11:24 0 Likes I like this I don't like this Report as inappropriate This will also be great for those of us who have wheat allergies in the family. Definitely going to try this.
	Glad October 29, 2009 at 7:20 0 Likes I like this I don't like this Report as inappropriate this sounds very good, I will try it for the holidays
	Sandyb October 28, 2009 at 7:10 0 Likes I like this I don't like this Report as inappropriate I can hardly wait to try this for Thanksgiving. I make chocolate chip cookies with the Splenda sugar and brown sugar in the large bags. I keep them in my cannisters always.
	kathy1952 October 28, 2009 at 5:55 0 Likes I like this I don't like this Report as inappropriate question can i sub something besides adding salt
	grannybhive October 28, 2009 at 4:49 0 Likes I like this I don't like this Report as inappropriate Just want to answer the question to Pat Roth. The answer is, Yes, you can buy Splenda in a box that is not the packets. You can also get Splenda Brown Sugar in a box. I use it all the time.
	Molafson October 28, 2009 at 4:42 0 Likes I like this I don't like this Report as inappropriate It is absolutely delicious my best friend is diabetic and when I gave a piece of this pie she loved it! It was also a recipe that my other friends that are not diabetic loved it too.
	Pat Roth October 28, 2009 at 4:32 0 Likes I like this I don't like this Report as inappropriate May I ask if Splenda may be boughten in a larger container than just the packets? PR
	Teresa40 October 28, 2009 at 3:24 0 Likes I like this I don't like this Report as inappropriate Thank you for adding the directions. Now I can print it out and make it for a dessert for myself at Thanksgiving and at Christmas time.