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Easy Crustless Pumpkin Pie

Crustless Pumpkin Pie is a healthier version of traditional pumpkin pie. Pumpkin puree, spices, egg, and condensed milk is all you need to make a delicious pie that won’t make you feel guilty.

When you see pumpkin pie on the table you know it’s going to be a special night.

Considering that this type of pie is a crucial part of dinner at two major holidays, tells you something.

The only “bad” part about pumpkin pie is the nutritional value. You know, it’s not the healthiest pie on the planet but what if I told you there’s a solution for that!

My mom absolutely loves pumpkin pie, but dislikes how high the sugar content is. Not to mention, the crust itself is more than one serving of carbs and you can’t just have one piece of pumpkin pie; it’s unheard of.

My dad taste tested a few different recipes and found a modified version that still tastes delicious and is healthier too, adapted from Libby’s pure pumpkin recipe.

Now of course we treat ourselves at Halloween and Thanksgiving, but when we’re craving pie and it’s not a holiday, we’ll make this version.

Here is how you make a healthier and crustless pumpkin pie. To start, you’ll need a clean countertop!

How to Make Crustless Pumpkin Pie:

Ingredient’s List:

  • 1/2 cup sugar
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground cloves
  • 4 eggs
  • 2 cans of 100 % Libby’s pure pumpkin (15 oz)
  • 2 cups of evaporated milk or regular milk

No dough is needed since there will be no added crust!

First, you’ll want to mix your dry ingredients into a bowl.

Next, gradually stir in the evaporated milk. (If don’t have evaporated milk, regular milk works just as good!)

Next, beat your eggs into a separate bowl, then add your eggs and the pumpkin puree into the dry ingredients bowl. Mix well.

Pour your mixture into a standard size pie plate and bake for around 45-50 minutes on 350 degrees.

When finished, turn off your oven, remove and let it cool, then serve.

You can top with whipped cream and additional cinnamon if you’d like! Store any leftovers in the fridge.

Keep in mind that this recipe has no crust to cut on carbs and has less sugar for a healthier pie overall!

Now you can enjoy even more slices of pumpkin pie without feeling guilty!

Crustless Pumpkin Pie

Crustless Pumpkin Pie

Yield: 1
Prep Time: 5 minutes
Cook Time: 45 minutes
Additional Time: 10 minutes
Total Time: 1 hour

How to make Crustless Pumpkin Pie for a healthier alternative to traditional pumpkin pie.

Ingredients

  • 1/2 cup sugar
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground cloves
  • 4 eggs
  • 2 cans of 100 % Libby’s pure pumpkin (15 oz)
  • 2 cups of evaporated milk or regular milk

Instructions

  1. First, you’ll want to mix your dry ingredients into a bowl.
  2. Next, gradually stir in the evaporated milk. (If don’t have evaporated milk, regular milk works just as good!)
  3. Next, beat your eggs into a separate bowl, then add your eggs and the pumpkin puree into the dry ingredients bowl. Mix well.
  4. Pour your mixture into a standard size pie plate and bake for around 45-50 minutes on 350 degrees.
  5. When finished, turn off your oven, remove and let it cool, then serve.
  6. You can top with whipped cream and additional cinnamon if you’d like! Store any leftovers in the fridge.
  7. Keep in mind that this recipe has no crust to cut on carbs and has less sugar for a healthier pie overall!

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