Recipes Crustless Pumpkin Pie (Dessert, Holidays)

Serving Size
1 slice
Number of Servings
    • 1 egg
    • 2 egg whites
    • 1 (15 oz.) can solid pack pumpkin
    • sugar substitute, equivalent to ¾ cup sugar
    • ½ cup reduced fat biscuit/baking mix
    • 1 tsp. vanilla
    • 1 tsp. cinnamon
    • ½ tsp. ground ginger
    • ¼ tsp. ground cloves
    • 1 (12 oz.) can evaporated milk
    • 1 cup reduced-fat whipped topping
    • nonstick cooking spray



In a large mixing bowl, combine egg, egg whites, pumpkin, sugar substitute, biscuit/baking mix, vanilla, cinnamon, ginger and cloves until smooth. Gradually stir in evaporated milk. Pour mixture onto a 9-inch pie plate coated with a nonstick cooking spray. Bake at 350° F for 35 to 40 minutes, or until a knife inserted near the center comes out clean. Cool on a wire rack. Dollop with whipped topping before serving. Refrigerate leftovers

Nutrition Information

per serving: 124 calories, 2g fat (15% calories from fat); 6g protein; 19g carbohydrate; 3g fiber; 28mg cholesterol; 160mg sodium