Crustless Pumpkin Pie

KristineDesserts, Gluten Free, Recipes7 Comments

Crustless Pumpkin Pie_1

Pumpkin pie. Does that scream fall or what?  I’ve seen many recipes online for crustless pumpkin pie and have been meaning to make one!  I can’t even tell you how much time it saves by not making a crust. Making the crust is the stressful part!

I was inspired to make this recipe when my blog friend April posted one on her blog so after seeing all these versions, I made one that’s a combo of a few I’ve seen!

Crustless Pumpkin Pie_2

Want to save a ton of calories? Have your pie without the crust! It still has a ton of flavor, and none of the guilt! I mean, 40 calories a slice? Can’t go wrong with that!

Crustless Pumpkin Pie
Prep time
Cook time
Total time
Save a ton of calories by having your pumpkin pie without the crust!
Yield: 8 slices
  • 15 oz can of pumpkin (approx. 1¾ cups)
  • 1½ cups unsweetened vanilla almond milk (or milk of choice)
  • ¾ cup liquid egg whites
  • ½ tsp salt
  • 1 Tbsp pumpkin pie spice
  • 1 tsp cinnamon
  • ⅓ c stevia baking formula (or 10-11 packets of stevia)
  • 1 tsp vanilla
  1. Preheat oven to 350 degrees.
  2. Mix all ingredients together with a whisk.
  3. Pour into pie pan sprayed with cooking spray.
  4. Bake for 55-60 minutes or until toothpick comes clean.
Serving size: ⅛ of pie Calories: 40 Fat: 0.8 g Carbs: 6.3 g Sugar: 1.8 g Fiber: 2 g Protein: 3.5 g