Crustless Pumpkin Pie

Recipe by toni94

a reversion of a lower calorie version

Top Review by metallica_girl79

This recipe is AMAZING! It's going to allow my fiance to have pumpkin pie this Thanksgiving!! The only difference I did was use real eggs instead of the substitute. Turned out great. It's so low carb that we are going to try a graham cracker crust this time around. But I was wondering if the carb count was correct because I didn't figure it to be that high.

Ingredients Nutrition


  1. mix pumkin, milk, and egg substitute throughly. Add salt, spice, vanilla, and sugar substitute. Bake at 400 degrees for 15 minuets. then turn it down to 325 degrees and bake for 45 more minuets.

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