Crustless Pumpkin Pie

Crustless Pumpkin Pie

2 reviews, 5 star(s). 100% would make again

Ready in 45 minutes

Use liquid Splenda to get 148 Calories; 6g Carbohydrate; 2g Dietary Fiber per serving.


1 pound Canned pumpkin
1/2 teaspoon Salt
1 cup Splenda bulk; or 24 packets
3 Eggs
1 teaspoon Cinnamon
1/2 teaspoon Ginger
1/4 teaspoon Nutmeg
1/4 teaspoon Allspice
1 pinch Ground cloves
1 cup Heavy cream

Original recipe makes 4



Preheat oven to 425F.

Mix all ingredients, except cream, with hand mixer, until well mixed. Then add cream and blend well.

Pour into a Pam-sprayed pie pan and bake until set and brown, approximately 45 min (ovens vary).

Serve with whipped cream topping.

Per Serving: 160 Calories; 13g Fat (70.1% calories from fat); 3g Protein; 9g Carbohydrate; 2g Dietary Fiber; 111mg Cholesterol; 168mg Sodium.

Verified by stevemur
Alert editor   
Calories Per Serving: 685 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Link in another recipe. What would you serve with this?

Comment on Crustless Pumpkin Pie

Rating (optional):

sign in to add your comment

Learn more

Get seasonal ideas by email


Add my review

[I posted this recipe.]
Pami 8y ago

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free