Light Crustless Pumpkin Pie

Submitted by hannahactually

"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."

 

• Ready In: 1hr
• Ingredients: 9
• Yields: 1 pie
• Serves: 8

ingredients

• 3⁄4 cup Splenda granular
• 1 tablespoon cornstarch
• 1 teaspoon ground cinnamon
• 1⁄2 teaspoon ground ginger
• 1⁄4 teaspoon ground cloves
• 1⁄2 teaspoon salt
• 2 large egg whites
• 1 (15 ounce) can pumpkin puree (NOT pumpkin pie mix, just pure canned pumpkin)
• 1 cup skim milk

directions

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.

Reviews

[chungry1]

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.

 

[MrsBrookieBearBaker]

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.

 

[Jainene]

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!

 

[Jeannetess]

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.

 

[Diane N.]

So horrible, tastes like chemicals, we thew it all away. Ugh.