Crustless Pumpkin Pie (Low-Calorie)

Nane's Note:

I have tried several variations of low calorie crustless pumpkin pies and this is by far my favorite. Very rich and creamy. Even my picky husband likes it.

• Total Time: 1 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 8

• 1 (15 ounce) can pumpkin
• 1 (12 ounce) can evaporated skim milk
• ¾ cup egg substitute
• ½ teaspoon salt
• 1 -2 tablespoon pumpkin pie spice (I like mine spicier)
• 1 teaspoon vanilla
• 2⁄3; cup splenda sugar substitute

Directions:

1. Combine all ingredients and beat until smooth.
2. Pour into 9-inch pie pan sprayed with cooking spray.
3. Bake at 400 degrees F for 15 minutes; reduce temperature to 325 degrees F and bake for 45 minutes more.
4. Pie is done when knife inserted into center comes out clean.

Reviews

[Debbwl]

What can I say? This pie has it all, great taste, low fat and calories making it an absolutely great dessert. Made as written and resided the urge to put on whipped. Thanks so much for a great post.

[Chef #1270630]

SO good! I used liquid egg whites and the classic spice combo on the Libby's can instead and regular sugar (which I will halve next time), tasted just like my favorite pie without the crust : )

[Chef #1230718]

I took it to dinner at my sister-in-law's ... she was polite, but let me know that they preferred just having sundaes ... Well, there weren't any leftovers!!! All the weight watchers loved it and had seconds ... I could have brought two. The only change I made was using the spice combos from the Libby can instead of the pie spice. Having Easter dinner on Sunday and my granddaughter's favorite is pumpkin pie and she asked me to make the same pie I made last time. Since I don't usually eat the crust, this was a perfect recipe for me ... good job!!