Ingredients for Crustless Pumpkin Pie Low Calorie
- Pumpkin
- Evaporated Skim Milk
- Egg Substitute
- Salt
- 2 teaspoons pumpkin pie spice
- Vanilla
- 1/2 cup granulated sugar substitute (adjust to your preference)
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How to Make Crustless Pumpkin Pie Low Calorie
- Preheat oven to 400°F (200°C). Lightly grease a 9-inch pie pan with cooking spray.
- In a large bowl, whisk together the pumpkin puree, sugar substitute, eggs, milk (or milk alternative), pumpkin pie spice, and vanilla extract until completely smooth and well combined.
- Pour the mixture into the prepared pie pan.
- Bake for 15 minutes at 400°F (200°C).
- Reduce oven temperature to 325°F (160°C) and continue baking for 45-50 minutes, or until a knife inserted into the center comes out clean. The center may still jiggle slightly.
- Let the pie cool completely on a wire rack before serving. Chilling for at least 2 hours enhances the flavor and sets the texture.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
69g
Fat
0g
Carbs
7g
