Crustless Sugar-Free Pumpkin Pie Diabetic

READY IN: 1hr 10mins
Recipe by Marg (CaymanDesigns)

For our guest on restrictive diets.

Top Review by mhamm

Gluten free, sugar freeze version I got the similar recipe at a WW meeting. I think it might come from an old Bisquick "impossible pie", in which bisquick was used instead of the graham crackers. Now I have celiac disease (must eat gluten free), so I use 2/3 splenda, and I substitute sorghum flour and I little bit of baking power for the graham crakers. I eliminate the egg whites and add 1 to 2 tbsp of sugar free maple syrup. I put in all in the blender, (it takes about 3 mintues to assemble), and pore in a pie pan. It's great, it stays together in nice pieces, and makes a great healthy snack. My personal trainer loved it.

Ingredients Nutrition

Directions

  1. In a mixing bowl, combine the pumpkin, milk, egg substitute, egg whites and sweetener, beat until smooth.
  2. Add the spices and salt, beat until well mixed.
  3. Stir in graham cracker crumbs.
  4. Pour into a 9-in. pie plate that has been coated with nonstick cooking spray.
  5. Bake at 325°F for 50-55 minutes or until a knife inserted near the center comes out clean.
  6. Cool.
  7. If desired, garnish with a dollop of whipped topping and sprinkling of cinnamon.
  8. Store in the refrigerator.
  9. Sweet 'N Low or Sweet One are recommended for baking.

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