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Crustless Pumpkin Pie
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Crustless Pumpkin Pie Recipe

The crustless pumpkin pie has all the creamy flavor you love with no gluten and fewer carbs. It's also quick and easy to make!
Course Dessert, Snack
Cuisine American
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 8
Calories 66kcal
Author Jill Nystul

Equipment

  • 1 8-inch baking pan or 9-inch pie pan

Ingredients

  • 15 oz canned pumpkin
  • 1/2 cup milk or evaporated milk
  • 4 large eggs
  • 2 tsp vanilla
  • 1 Tbsp stevia
  • 1/2 tsp salt
  • 2 tsp pumpkin pie spice
  • whipped cream for topping

Instructions

  • Grease the baking pan or pie pan with cooking spray, butter, or oil.
  • Add the eggs, pumpkin, milk, vanilla, stevia, salt, and pumpkin pie spice to a mixing bowl and whisk thoroughly.
  • Pour the prepared filling into the baking dish.
  • Bake for 40 minutes at 350 degrees F (or 375 degrees F, if using a dark pan), or until a knife or toothpick comes out clean.
  • Let the pie cool completely before slicing and serving (with whipped cream, if desired).

Video

Nutrition

Calories: 66kcal | Carbohydrates: 8g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 94mg | Sodium: 191mg | Potassium: 169mg | Fiber: 2g | Sugar: 3g | Vitamin A: 8424IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 1mg