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Crustless Pumpkin Pie

Traditional pastry crusts are loaded with fat, which makes pumpkin pie a rare treat for people watching their diet. This is a satisfying treat for everyone.—Thelia Busse, Cresco, Pennsylvania
  • Total Time
    Prep: 10 min. Bake: 50 min. + cooling
  • Makes
    8 servings


  • 1 can (15 ounces) solid-pack pumpkin
  • 1 can (12 ounces) fat-free evaporated milk
  • 1/2 cup egg substitute
  • 2 egg whites
  • Sugar substitute equivalent to 3/4 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon salt
  • 1/2 cup reduced-fat graham cracker crumbs (about 3 whole crackers)
  • Reduced-fat whipped topping and additional cinnamon, optional


  • In a large bowl, beat the first nine ingredients until well blended. Stir in cracker crumbs.
  • Pour into a 9-in. pie plate coated with cooking spray. Bake at 325° for 50-55 minutes or until a knife inserted in the center comes out clean. Cool completely on a wire rack. Garnish each serving with whipped topping and cinnamon if desired. Refrigerate leftovers.
Nutrition Facts
1 piece: 116 calories, 0 fat (3g saturated fat), 2mg cholesterol, 166mg sodium, 16g carbohydrate (0 sugars, 0 fiber), 7g protein. Diabetic Exchanges: 1 starch, 1/2 fat-free milk.

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Average Rating:
  • Kendra
    Jul 12, 2020

    Has anyone tried this with almond or cashew milk and 2 whole eggs instead of the egg substitutes and whites?

  • Jennifer
    Nov 22, 2017

    LOVE THIS CRUSTLESS PUMPKIN THE BEST??????????---- it tastes NO DIF making with SPLENDA--vs sugar- taste is great! I've actually made it both ways--- but because both my parents are diabetics & everyone else is watching their weight- I just make the lower calorie one no one knows it's LOW CALORIE unless I tell them! AWESOME TASTE!!!??

  • llheath
    Nov 22, 2016

    This pumpkin pie recipe without a crust is such an awesome concept. My husband has been on a low fat diet for the last number of years. That traditionally makes pie an absolute No-No. I found this recipe about the time he was put on the diet. I use the traditional Libby's pumpkin pie recipe spices listed on the can as opposed to what is recommended here. Aside from that, I compose the recipe just as recommended. It makes the most beautiful pumpkin pie ever. I published it in a newsletter that we sent out through our business. It was tried by one of our readers who also concurred how delicious it is. My children and all our guests love this pie, and the old crusted version is history!

  • hprivett
    Nov 28, 2013

    What a delight! As a diabetic, this was perfect. My family loved it too! My husband was on cloud nine because he didn't have to deal with a crust! (he hates pie crust) This has been added as a permanent addition to my recipes! Thank you! I discovered, as a side note, that you can use hubbard squash as a great substitute to pumpkin. I also used 4 eggs instead of substitute and skipped the egg whites. Yum!

  • lori1024
    Oct 14, 2013

    Love this recipe! I will definitely be making this for the holidays!

  • kittin797
    Nov 21, 2012

    can the egg substitute & egg whites be eliminated and just use how many eggs?? I would love to try this as I really am not a crust person when it comes to pie!!

  • sstetzel
    Nov 11, 2012

    luvsvacations the first line says: In a large bowl, beat the first nine ingredients until well blended. Stir in cracker crumbs.

  • luvsvacations
    Nov 11, 2012

    I was wndering what you did with the graham cracker crumbs - does it go in the pie mixture - it calls for the first 9 ingredients and that is the 10th item. thanks

  • pdtomlinson
    Nov 27, 2011

    Everyone loved it even those who were not diabetics

  • matteliz
    Nov 21, 2011

    I have made this a number of times. It is popular with my family. Since pumpkin pie is a custard filling, once it is well set it doesn't need the crust to hold it together. Who'd have thought?!