Easy Low-Fat Crustless Pumpkin Pie
A light, flavorful, and easy-to-make pumpkin pie featuring a creamy texture and warm spices, perfect for holiday gatherings or cozy desserts.
Ingredients
Instructions
- Heat oven to 350°F (325°F if using a glass pie plate).
- Grease a 10-inch pie plate.
- Beat all ingredients with a mixer for 2 minutes.
- Pour the mixture into the prepared pie plate.
- Bake at 350°F for 50 to 55 minutes or until a knife inserted in the center comes out clean.
Tips & Substitutions
To enhance the flavor, consider adding a pinch of nutmeg or cinnamon in addition to the pumpkin pie spice. If you don't have Bisquick, you can substitute all-purpose flour, but the texture may vary slightly. For a sweeter pie, feel free to increase the brown sugar to 3/4 cup. Make sure your pumpkin is pure canned pumpkin, not pumpkin pie filling, for the best results.
Serving Suggestions
This crustless pumpkin pie is delicious on its own but pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a festive touch, sprinkle some cinnamon on top before serving. It also goes well with a side of Scalloped Carrots With Cheese for a complete meal, making it perfect for holiday gatherings.
Storage & Reheating
Once cooled, store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place individual slices in the microwave for about 30 seconds or until warmed through. You can also enjoy it cold, as the flavors develop even more after a day in the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Easy Low-Fat Crustless Pumpkin Pie contains roughly 208 calories, with 3g protein, 33g carbohydrates, and 2g fat. It is an excellent source of vitamin A (40% of the Daily Value) and iron (21% of the Daily Value), and a good source of dietary fiber and calcium. It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin, but you'll need to cook and puree it first. One small pumpkin typically yields about 15 oz. of puree, so make sure to adjust your measurements accordingly. Roasting or steaming the pumpkin enhances its flavor, making it a great option for this recipe.
Is this pie suitable for a gluten-free diet?
You can make this crustless pumpkin pie gluten-free by substituting the Bisquick mix with a gluten-free baking mix or almond flour. Just ensure that all other ingredients are gluten-free, including your brown sugar and any toppings you choose to add.
How can I make this recipe lower in sugar?
To reduce sugar, you can substitute the brown sugar with a sugar alternative like Stevia or Erythritol, adjusting the amount according to the product's guidelines. Another option is to use unsweetened applesauce or mashed bananas to add natural sweetness while keeping the pie moist.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).