Prep Time: 15 mins
Cook Time: 50 mins
Rating:
fatsecret members overall average rating
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Also known as pumpkin custard, this delicious treat is great for indulging your sweet tooth, on very few carbs, fat and calories.
Ingredients
Directions
- Preheat oven to 425 °F (220 °C).
- Mix dry ingredients in small bowl. Beat eggs in a larger bowl. Stir in pumpkin and dry ingredients. Add milk in halves.
- Spray bottom of 8 x 8" glass baking dish; pour in mixture.
- 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.
- Cool for at least 2 hours.
- Note: as an option, serve with sugar free cool whip, and you'll think it's Thanksgiving!
697 members have added this recipe to their cookbook.
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 Reviews
Instead of separate seasonings I used pumpkin pie spice seasoning.
09 Aug 17 by member: karenromiaih2002
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I made this according to the exact recipe first. Tasted the batter and... ugh. No. That's not a pumpkin pie. All I tasted was ginger. So I changed the 1 1/2 Tb (really, who measures sugar in ounces) of sugar to 3 1/2 Tb. Then I added 1 tsp nutmeg and 1 Tb vanilla extract to mask the ginger taste. It was still very bland. The texture is also more like a thick pudding and without a crust you can't dish it out in slices.
30 Sep 13 by member: devlinv1
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I only gave it two rating cause it is in the oven cooking I have not tasted it yet....it smells great and later on this evening I will give it the full review. Atkins Induction Phase you should not have it due to the milk and really you are not allowed sweets....so no you shouldn't have it on Induction Phase.
11 Mar 13 by member: chell53
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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.
12 Feb 13 by member: Mar_kiv
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Nevermind, I just realized Splenda with Fiber is still 1nc, so I will play around with what kind of sweetener :)
30 Sep 12 by member: shacancan
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This was fantastic. My favorite part of the pie anyways. I never ate the crust always throwing it away now no guilt from leaving pieces all gone and wonderful. Taste like a perfect pie to me. YUMMY!
27 Mar 12 by member: TAZPEZMOM
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I loved this! It isn't too sweet by itself, so the sugar free cool whip will add the sweetness to it. I cook with Stevia. So, I used 1/4 tsp of Stevia powder, and then added 1/4 cup of egg whites for consistency. I think next time I'll use a 1/2 tsp of Stevia for a little bit more sweetness. I am a huge pumpkin pie fan, and this completely satisfied my craving!
22 Aug 11 by member: leyvagirl83
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I will give it a try after I get through Induction Phase. I love pumpkin pie but am afriad to try this early on, I may start a binge.
02 Mar 11 by member: sallyally
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I adjusted this recipe by using plain almond milk, (unflavored and unsweetened),approx 3/4 cup of regular splenda, and 1/2 cup of egg substitute. It came out AWESOME!
26 Nov 10 by member: Sbbriley
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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:
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There are 67 calories in 1 serving of Crustless Pumpkin Pie. |
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Calorie break-down: 24% fat, 55% carbs, 21% protein. |
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Nutrition Facts
Amount Per Serving
Calories
67
% Daily Values*
Total Fat
1.88g
2%
Saturated Fat
0.766g
4%
Trans Fat
-
Polyunsaturated Fat
0.205g
Monounsaturated Fat
0.629g
Cholesterol
55mg
18%
Sodium
186mg
8%
Total Carbohydrate
9.87g
4%
Dietary Fiber
2g
7%
Sugars
6.39g
Protein
3.74g
Vitamin D
1mcg
4%
Calcium
86mg
7%
Iron
1.32mg
7%
Potassium
202mg
4%
Vitamin A
458mcg
51%
Vitamin C
2.5mg
3%
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Calorie Breakdown:
Carbohydrate (55%)
Fat (24%)
Protein (21%)
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* Based on a RDI of 2000 calories
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