Light Crustless Pumpkin Pie

Total Time
Prep 10 mins
Cook 50 mins

This is a recipe for pumpkin pie which I have sort of concocted myself. It is absolutely delicious, and unbelievably lowfat/low-calorie. It's perfect for diabetics or those watching their weight, but it tastes so yummy that most people would love it! It is a bit spicy, so if you don't like spices very much, leave out the cloves.

Ingredients Nutrition


  1. Preheat oven to 425°F.
  2. In a small bowl, combine Splenda, cornstarch, cinnamon, ginger, cloves, and salt.
  3. In a separate large bowl, beat egg whites well.
  4. Stir sugar mixture into the large bowl.
  5. Stir in the can of pumpkin.
  6. Slowly stir in skim milk.
  7. Stir well, until all ingredients are uniformly mixed.
  8. Pour into a 9-inch round pie plate that has been lightly coated with nonstick cooking spray.
  9. Bake at 425°F for twelve to fifteen minutes.
  10. Reduce temperature to 350°F.
  11. Bake pie an additional 30-35 minutes at 350°F.
  12. Remove pie from oven and cool.
  13. Serve immediately or refrigerate until serving.
Most Helpful

soooooooooooooooooo good!! i put two graham crackers on the bottom and they baked into a sort of crust then dolloped with light whipped cream. TO DIE FOR. my favorite.

chungry1 November 16, 2007

i made it using 3/4 Splenda brown sugar and 2% milk. This increased the calories to 118 per slice but it was seriously better than any full fat/full sugar pumpkin pie I have ever had. Used the ramekins as others suggested. The perfect end to thanksgiving meal.

MrsBrookieBearBaker November 30, 2013

This turned out really nicely! I'm not a fan of Splenda, so I substituted about 2 1/2 Tbsp light agave syrup. Since calories aren't as big of an issue, I also used one egg white and one whole egg, and substituted 1/2 cup half & half, 1/4 whipping cream, and 1/4 milk for the skim milk. Also, I doubled the amount of cornstarch to make the pie a little sturdier. It turned out light and creamy, with a beautiful color!

Jainene January 10, 2009