Light Crustless Pumpkin Pie

"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."
 
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photo by ladypit photo by ladypit
photo by ladypit
photo by jessymroberts photo by jessymroberts
Ready In:
1hr
Ingredients:
9
Yields:
1 pie
Serves:
8
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ingredients

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directions

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

Questions & Replies

  1. Do you whip egg whites till they are stiff?
     
  2. Could you please tell me the texture consistency of the pumpkin comes out of the tin? As we do not have them in tin, I am going to make if from pumpkin?
     
  3. how many carbs
     
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Reviews

  1. 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.
     
  2. 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.
     
  3. 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!
     
  4. My husband loved it, he was happy that I found a recipe that is perfect for diabetics so that he can now eat a desert that he loves. The second pie I cooked, I made one change, instead of the cornstarch I used half a cup of Bisquick so that the pie holds more together. Thank you for that wonderful recipe. I am going to do it a lot more time.
     
  5. So horrible, tastes like chemicals, we thew it all away. Ugh.
     
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Tweaks

  1. I make this pie atleast twice a week. My family and I love it. I use custard cups in place of the pie plate and put a little fat free whipped topping on them. This is one of the best and most filling weight watcher desserts I have found.
     
  2. 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!
     
  3. My husband loved it, he was happy that I found a recipe that is perfect for diabetics so that he can now eat a desert that he loves. The second pie I cooked, I made one change, instead of the cornstarch I used half a cup of Bisquick so that the pie holds more together. Thank you for that wonderful recipe. I am going to do it a lot more time.
     
  4. This was very yummy--a great way to enjoy pumpkin pie guiltlessly. I substituted fat free vanilla soymilk for the skim and added a few drops of vanilla extract. I also used 1 tsp of pumpkin pie spice in place of the ginger and cloves and completely omitted the salt. I baked it for 15 minutes at 425 and just over 30 at 350. Thanks for posting the recipe--I can't leave it alone!
     

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