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    11/20/16 50 Comments 71,231

    How To Make A Crustless Pumpkin Pie (& Why You’d Want To)

    Crustless Pumpkin Pie

    Perhaps you’re already thinking to yourself, “Jillee, why on earth would I want to make a crustless pumpkin pie?? It’s blasphemy!” Well I’m glad you asked! I came up with three reasons why you might want to make a crustless pumpkin pie, starting with the reason I made it… because you or someone you love can’t eat gluten.

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    Yes, there are all kinds of gluten-free pie crust recipes out there, but sometimes you don’t have the time or energy to recreate the “real thing.” And if the filling is the best part of the pumpkin pie (which it is,) then why not just leave out the part of the pie that contains gluten? It’s like getting your burger in a lettuce wrap instead of on a bun. You’re still getting the best part!

    Crustless Pumpkin Pie

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    Another (similar) reason you may want to make a crustless pumpkin pie is if you’re eating low-carb, or at least trying to cut back on carbs. Sometimes it’s just easier to leave out the high-carb part of a food, rather than trying to find a low-carb substitute. I did some quick math, and even if you ate a quarter of this crustless pumpkin pie, you’d only be eating about 5g of carbs, and about 105 calories.

    As for the last reason you’d want a crustless pumpkin pie… because sometimes you just want some pie, dang it! If a pumpkin pie craving hits and you can’t be bothered to expend the effort to make and roll out a pie crust, this is an excellent alternative. Just enough pumpkin-y goodness to tide you over until you’re feeling more motivated. ;-)

    Regardless of your reasons for making it, this crustless pumpkin pie is a delicious and reasonably healthy treat!

    Here’s how you can make it at home.

    Crustless Pumpkin Pie

    Crustless Pumpkin Pie

    Adapted from Living With Beth

    Ingredients:

    • 1 (15oz) can pumpkin
    • 1/2 cup milk
    • 4 large eggs
    • 2 tsp vanilla
    • 1 Tbsp stevia
    • 1/2 tsp salt
    • 2 tsp pumpkin pie spice
    • Cool Whip, or homemade whipped cream

    Crustless Pumpkin Pie

    Instructions:

    Spray an 8″ square baking pan with oil.

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    Crustless Pumpkin Pie

    In a large bowl, whisk together the eggs, pumpkin, milk, vanilla, stevia, salt, and pumpkin pie spice.

    Crustless Pumpkin Pie

    Spread the mixture evenly into the prepared baking dish.

    Crustless Pumpkin Pie

    Bake for 40 minutes at 350 if using a glass baking pan. If using a dark pan, bake for 40 minutes at 375. Your crustless pie is done when a knife or toothpick inserted into the middle comes out clean.

    Crustless Pumpkin Pie

    Serve with a dollop of low-carb Cool Whip, if you’re watching your carb intake (or serve with a heaping spoonful of homemade whipped cream if you’d rather!)

    Crustless Pumpkin Pie

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    newest oldest most voted
    Heather
    Heather

    What non dairy sub would you recommend?

    Vote Up0Vote Down 
    4 months ago
    Jillee
    Jillee

    Cashew milk is great because it’s so creamy, and oat milk might go better with the flavors of the pumpkin pie, but any nut milk will work just fine!

    Vote Up0Vote Down 
    4 months ago
    Karol
    Karol

    Is the amount for the stevia, liquid or granular like sugar? or is there a difference in measurements?

    Vote Up0Vote Down 
    4 months ago
    Jillee
    Jillee

    Granulated sugar. You can find a conversion chart for stevia here: http://www.stevia.net/conversion.html :-)

    Vote Up0Vote Down 
    4 months ago
    Mary Harmon
    Mary Harmon

    Has anyone tried this with non dairy milk?? I am gluten free and dairy free?

    Vote Up0Vote Down 
    4 months ago
    Jillee
    Jillee

    Your favorite nut milk will work just fine! :-)

    Vote Up0Vote Down 
    4 months ago
    Jenny Feeney
    Jenny Feeney

    Sounds just like the countless pumpkin pie recipe I used to make for my diabetic grandmother before she died. Starch turns to sugar in the body. No crust no starch. White flour a big no no for diabetics.

    Vote Up1Vote Down 
    2 years ago
    Anne Marie
    Anne Marie

    This is just what I have been looking for. Thank you so much.

    Vote Up0Vote Down 
    2 years ago
    Judy
    Judy

    Please clarify: plain pumpkin, NOT pumpkin pie filling, right?

    Vote Up0Vote Down 
    2 years ago
    Jillee
    Jillee

    Yes!

    Vote Up0Vote Down 
    2 years ago
    Jana
    Jana

    I’ve been making crustless pumpkin pie for years! I love that I can have it and not have many carbs. My husband also loves it; he goes low-carb from time to time and can still enjoy something that satisfies his sweet cravings! As early as the mid-70’s, Atkins had a similar recipe in his Low Carb cookbooks. My family has enjoyed it, without the guilt.

    Vote Up0Vote Down 
    2 years ago
    Janis Kiehl Harrison
    Janis Kiehl Harrison

    Our family recipe for pumpkin pie (secret, won’t share it) is basically pumpkin custard with a couple of little twists. I’ve done a “big” recipe that was too much for the prepared crust, and put the remainder in a Corelle dish then into a bain Marie, baked as usual, and voila! Yum! I’m not a big fan of piecrust anyway.

    Vote Up0Vote Down 
    2 years ago
    Christy m
    Christy m

    This looks really good for my gfree family members. Im glad someone asked about the sugar conversion .

    Vote Up0Vote Down 
    2 years ago
    Lyn
    Lyn

    I was wondering about the sugar conversion, too, but I don’t see it anywhere. Could you repeat it?

    Vote Up0Vote Down 
    2 years ago
    Jillee
    Jillee

    1 Tablespoon stevia = 1/4 cup of sugar or splenda :-)

    Vote Up3Vote Down 
    2 years ago
    Bookworm
    Bookworm

    Oh, man, just got back from the grocery store, and your post reminded me of what I forgot — PUMPKIN! Must go back and must make this — ideal for my diet. Thanks so much!

    Vote Up0Vote Down 
    2 years ago
    California girl transplanted and blooming in Utah. In recovery and loving life.
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