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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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Instead of separate seasonings I used pumpkin pie spice seasoning.
09 Aug 17 by member: karenromiaih2002
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
I only gave it two rating cause it is in the oven cooking I have not tasted 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 no you shouldn't have it on Induction Phase.
11 Mar 13 by member: chell53
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
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
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
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
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
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!
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