Crustless Sugar-Free Pumpkin Pie Diabetic

"For our guest on restrictive diets."
 
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photo by Jean M. photo by Jean M.
photo by Jean M.
Ready In:
1hr 10mins
Ingredients:
12
Serves:
8
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ingredients

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directions

  • In a mixing bowl, combine the pumpkin, milk, egg substitute, egg whites and sweetener, beat until smooth.
  • Add the spices and salt, beat until well mixed.
  • Stir in graham cracker crumbs.
  • Pour into a 9-in. pie plate that has been coated with nonstick cooking spray.
  • Bake at 325°F for 50-55 minutes or until a knife inserted near the center comes out clean.
  • Cool.
  • If desired, garnish with a dollop of whipped topping and sprinkling of cinnamon.
  • Store in the refrigerator.
  • Sweet 'N Low or Sweet One are recommended for baking.

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Reviews

  1. Gluten free, sugar freeze version I got the similar recipe at a WW meeting. I think it might come from an old Bisquick "impossible pie", in which bisquick was used instead of the graham crackers. Now I have celiac disease (must eat gluten free), so I use 2/3 splenda, and I substitute sorghum flour and I little bit of baking power for the graham crakers. I eliminate the egg whites and add 1 to 2 tbsp of sugar free maple syrup. I put in all in the blender, (it takes about 3 mintues to assemble), and pore in a pie pan. It's great, it stays together in nice pieces, and makes a great healthy snack. My personal trainer loved it.
     
  2. This was great! thank you. I just wanted to taste the graham crackers more so I sprinkled a think layer of crumbs on top about halfway through baking it. Also, in an attempt to make it all low calorie, I used all egg whites and the total pie came out to just 600 calories! (would have been a lot less without graham crackers) and was delicious!
     
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Tweaks

  1. Gluten free, sugar freeze version I got the similar recipe at a WW meeting. I think it might come from an old Bisquick "impossible pie", in which bisquick was used instead of the graham crackers. Now I have celiac disease (must eat gluten free), so I use 2/3 splenda, and I substitute sorghum flour and I little bit of baking power for the graham crakers. I eliminate the egg whites and add 1 to 2 tbsp of sugar free maple syrup. I put in all in the blender, (it takes about 3 mintues to assemble), and pore in a pie pan. It's great, it stays together in nice pieces, and makes a great healthy snack. My personal trainer loved it.
     

RECIPE SUBMITTED BY

With the changes to the email notifications and removal of private messaging, I am no longer able to respond to questions about my recipes. Yet another feature change that has made the website less user friendly. It's sad to watch a fantastic site deteriorate over the years. Some of my recipes are on my blog.
 
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