Crustless Pumpkin Pie

READY IN: 55mins
Recipe by senseicheryl

I received an email from Gooseberry Patch and this was one of the featured recipes. Just in time for the Holidays!

Top Review by Outta Here

I had been making a version of this for years, but gave it up because of all of the calories, etc. But decided to try it again for old time's sake. I used Splenda instead of sugar, egg substitute, and fat-free evaporated milk. Couldn't do anything about the butter, since I don't like cooking with lowfat margarine (too watery). So I managed to bring some of the numbers down. For a change I used a Spice Cake mix which really kicked the flavor up a notch! It was also the lowest fat and sugar packaged cake mix. I cut the recipe in half and baked in a 9 x 9 pan (use 1 1/2 cups of cake mix) Topped it with fat-free Cool Whip. Still a great dessert and one that I would make for company. Made for TOP FAVORITES of 2009 COOKBOOKS TAG GAME.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Combine eggs, pumpkin, evaporated milk, sugar, spice and salt. Mix well and pour into an ungreased 13"x9" baking pan.
  3. Sprinkle cake mix and nuts over top. Drizzle with butter; do not stir.
  4. Bake for 45 minutes to one hour, testing for doneness with a toothpick.
  5. Serve with whipped topping sprinkled with nuts and cinnamon or nutmeg.

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