No-Crust Pumpkin Pie(Low-Fat)
A light, no-crust pumpkin pie with warm spices, perfect for those seeking a low-fat dessert option. Ideal for fall gatherings and holiday celebrations.
Ingredients
Instructions
- Spray a glass pie plate with nonstick cooking spray (Pam).
- Mix all ingredients in the order given.
- Pour mixture into the prepared pie plate.
- Bake at 350°F for approximately 50 minutes or until a knife inserted near the center comes out clean.
- Cool before serving.
- Serve with lite Cool Whip, if desired.
Tips & Substitutions
For a creamier texture, consider using a blend of evaporated skim milk and a bit of plain yogurt. You can substitute the spices with pumpkin pie spice if you have it on hand. If you're looking to reduce sugar, try using a sugar substitute that measures like sugar. Make sure to beat the ingredients well for a smooth consistency.
Serving Suggestions
Serve this No-Crust Pumpkin Pie warm or chilled, topped with lite Cool Whip for a delightful finish. It pairs beautifully with Vanilla Pudding Ice Cream for a creamy contrast. Consider serving it alongside a simple green salad or your favorite fall-themed sides to balance the sweetness.
Storage & Reheating
To store leftovers, cover the pie with plastic wrap or aluminum foil and refrigerate for up to 3-4 days. To reheat, place individual slices in the microwave for about 20-30 seconds, or warm the entire pie in a 350°F oven for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of No-Crust Pumpkin Pie(Low-Fat) contains roughly 145 calories, with 2g protein, 24g carbohydrates, and 6g fat. It is an excellent source of vitamin C (23% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 946mg per serving (41% of the Daily Value).
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! Make sure to cook and puree the pumpkin first to achieve a smooth texture. You'll need about 2 cups of freshly cooked pumpkin, which is roughly equivalent to a 16 oz. can.
How can I make this recipe vegan?
To make this recipe vegan, substitute the Egg Beaters with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use a plant-based milk, like almond or oat milk, instead of evaporated skim milk.
Can I freeze this pie?
Yes, you can freeze the No-Crust Pumpkin Pie! Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2-3 months. Thaw in the refrigerator overnight before serving.
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).