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Crustless Lowfat Pumpkin Pie

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Crustless Lowfat Pumpkin Pie
2008-07-25 Desserts
4 98

The pumpkin pie filling, made with skim evaporated milk, sugars, spices and flour, is poured directly into the pie plate, without a crust.

  • Servings: 8


2 Eggs
12 oz can Skim Evaporated Milk
15 oz can Pumpkin
⅓ cup White Sugar
⅓ cup Brown Sugar
½ tsp Ginger
¼ tsp Nutmeg
1 tsp Cinnamon
¼ cup Flour


Mix all ingredients together. Pour into 9" pie pan coated with vegetable spray. Bake at 350 degrees for 45-50 minutes, or until knife inserted in center comes out clean. Refrigerate overnight to chill.

Helpful Tips:

Top with whipped light cream