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8 servings
Prep Time:
15 mins
Cook Time:
50 mins
Meal Type:
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Crustless Pumpkin Pie

Also known as pumpkin custard, this delicious treat is great for indulging your sweet tooth, on very few carbs, fat and calories.



  1. Preheat oven to 425 °F (220 °C).
  2. Mix dry ingredients in small bowl. Beat eggs in a larger bowl. Stir in pumpkin and dry ingredients. Add milk in halves.
  3. Spray bottom of 8 x 8" glass baking dish; pour in mixture.
  4. Bake at 425 °F for 15 minutes; reduce temp to 350 °F (175 °C) and bake for 40-50 minutes or until knife inserted in center pulls out clean.
  5. Cool for at least 2 hours.
  6. Note: as an option, serve with sugar free cool whip, and you'll think it's Thanksgiving!
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3/4 ounce of splenda? Is that supposed to be 3/4 cup? I'm confused but I would love to try this...
15 Jul 07 by member: sweetpea5549
really helped sweet tooth. Used alot of Sugar Free cool whip. I made with 3/4 cup of splenda and still wasnt sweet enough for me but still good.
04 Aug 07 by member: putnaml
I thought splenda "for baking" is not the same as the "plain" splenda.. its a blend of splenda and real sugar. I've used it in the past and its much sweeter. 3/4 cup seems like a lot. I used splenda for baking in a chocolate pie and it only took 1/4 cup. Im confused. I'd like to try it
29 Nov 07 by member: Janelleas
Well, Janelleas post certainly caught my interest as I use quite a bit of Splenda, but have only considered using it in cooking. I was unaware of of the Splenda Sugar Blend for Baking and found that the blend is actually 50% sugar. It seems moisture is the main issue. But, I was also reading that depending on the recipe, regular Splenda seems to work just fine. Don't take my word for it though as I skimmed through the material fairly quickly. From the Splenda site: SPLENDA® Sugar Blend for Baking helps baked goods brown, rise, and retain moistness more like those made with sugar - with half the calories and carbohydrate. You only need to use 1/2 cup of SPLENDA® Sugar Blend for Baking to replace the sweetness of one cup of sugar.
29 Nov 07 by member: information
I love this recipe! I used the 3/4 oz of Splenda and just use CoolWhip Free (15 cals per serving) to sweeten it up. This is my favorite dessert!!!!
10 Jul 08 by member: kdawg
I would like to try this recipe, but can you tell me how many servings this recipe is supposed to make?
25 Mar 09 by member: encouraged
instead of the splenda i used real sugar because Splenda is BAD for you!!!!!!!!!!! I used about 6 tbsp of white sugar... it was soooo good!!
13 Apr 10 by member: kari1
One serving is nearly 8 net carbs, I do not have room in my plan for that many carbs for one dessert. Sugars are 6.4 carbs. Too costly carb wise in my opinion.
I'll try this but just use brown sugar or regular sugar. Man-made chemicals aren't natural and we should consume less.
26 Oct 10 by member: prisskitty
LOVE IT!! I didn't use splenda, I used sugar, because I've always preferred to stay away from Man-made chemicals as much as possible.
02 Nov 10 by member: Christinaheath
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Nutrition summary:

There are 67 calories in 1 serving of Crustless Pumpkin Pie.
Calorie break-down: 24% fat, 55% carbs, 21% protein.

Nutrition Facts
Serving Size: 1 serving
Amount Per Serving
Calories from Fat 17
Calories 67
% Daily Values*
Total Fat 1.88g 3%
  Saturated Fat 0.766g 4%
  Polyunsaturated Fat 0.205g  
  Monounsaturated Fat 0.629g  
Cholesterol 55mg 18%
Sodium 186mg 8%
Potassium 202mg  
Total Carbohydrate 9.87g 3%
  Dietary Fiber 2g 8%
  Sugars 6.39g  
Protein 3.74g  
Vitamin A 1348% Vitamin C 34%
Calcium 68% Iron 59%
of RDI*
(67 calories)
3% of RDI
Calorie Breakdown:
Carbohydrate (55%)
Fat (24%)
Protein (21%)
* Based on a RDI of 2000 calories