Crustless Sugar-Free Pumpkin Pie Diabetic

Total Time
1hr 10mins
Prep 15 mins
Cook 55 mins

For our guest on restrictive diets.

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.

Reviews

(2)
Most Helpful

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.

mhamm April 30, 2010

This was great! thank you. I just wanted to taste the graham crackers more so I sprinkled a think layer of crumbs on top about halfway through baking it. Also, in an attempt to make it all low calorie, I used all egg whites and the total pie came out to just 600 calories! (would have been a lot less without graham crackers) and was delicious!

Danielle122989 December 16, 2009

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