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    You are in: Home / Recipes / Crustless Pumpkin Pie Recipe
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    Crustless Pumpkin Pie

    Crustless Pumpkin Pie. Photo by Bec

    1/1 Photo of Crustless Pumpkin Pie

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    10 mins

    50 mins

    Kannwilson's Note:

    I haven't made this but my step mother makes it all the time. It is a very good pie.

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    Units: US | Metric


    1. 1
      Beat eggs and mix in bowl with remaining ingredients.
    2. 2
      Pour into a glass pie pan and bake in a 350 oven for 50 minutes or until set in the middle.

    Ratings & Reviews:

    • on November 29, 2003

      Great recipe. Changes I made were for special dietary reasons: Better'n Eggs instead of eggs and Splenda instead of sugar. All else in the recipe were the same and it was DELICIOUS. Thanks for sharing this recipe. KCATHIE

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    • on March 04, 2003


      Good & easy to make (I let my 2 & 4 year old help make this)! I reduced the sugar to 1/3rd cup, and we used Readi-Whip on top. A good way to get pumpkin in young children!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 02, 2009


      I love the idea of crustless pumpkin pie, but this one seemed watery and granular. I might switch back to evaporated milk (and maybe switch brands of pumpkin) to make a smoother consistency. Also, I'd probably use just 1/4t of nutmeg next time since the flavor was overpowering. I enjoyed it overall, but my husband couldn't eat more than a bite.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (14)


    Nutritional Facts for Crustless Pumpkin Pie

    Serving Size: 1 (125 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 104.0
    Calories from Fat 13
    Total Fat 1.5 g
    Saturated Fat 0.5 g
    Cholesterol 53.8 mg
    Sodium 45.4 mg
    Total Carbohydrate 19.2 g
    Dietary Fiber 0.6 g
    Sugars 13.4 g
    Protein 3.9 g

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