Wednesday, November 16, 2011

Crustless Pumpkin Pie


The fall holidays would not be the same without some pumpkin pie. We have so many memories of baking holiday pies together and always trying new ingredients but know that we are not kids any more there is no way we could have that crazy amount of sugar and fat in our diet now. This recipe is the savory pumpkin pie you love just skinny-fied! We were skeptical at first, thinking no crust? You must be crazy! Even without a crust you will fall in love with this super fast and easy recipe.



Crustless Pumpkin Pie

Servings: 8 Serving Size: 1 Slice Calories: 92 Carbs: 18 Fat: 1 Protein: 3 Fiber: 1 Sodium: 53


  • 15 oz. Libby's Pumpkin Pie Mix
  • 12 oz. 2% Evaporated Milk
  • 3/4 cup Egg whites 
  • 1/2 Tsp Salt
  • 1.5 Tbsp Pumpkin pie spice
  • 1 Tbsp Vanilla extract
  • 1/3 cup Agave Nectar 


Mix all ingredients in a large bowl, and transfer to a nine inch cake pan and bake at 375 degrees for 16 minutes. Than reduce the heat to 300 degrees and bake for another 52 minutes, or until you can place a tooth pick in the center and it comes out clean.

Posted by at
Labels:

4 comments:

  1. peanutbutterloverNovember 25, 2011 at 10:27 PM

    This comment has been removed by the author.

    ReplyDelete
  2. peanutbutterloverNovember 25, 2011 at 10:28 PM

    This sounds great. I have the perfect low calorie pie crust to go with this and since I don't use agave syrup, I'm thinking of using mashed dates... Lol. No matter how good the recipe, I can't leave it alone.

    ReplyDelete
  3. Kelly St. JohnNovember 26, 2011 at 11:49 AM

    @peanutbutterlover: The mash dates would work, you could even use a sugar substitute like Splenda, and that would make the calories even lower! Play around with the recipe we don't mind!

    ReplyDelete
  4. LindsayFebruary 23, 2012 at 12:58 PM

    If I were to use Splenda instead, would you still use 1/3 Cup? I'm not familiar with Agave Nectar... Thanks! I can't wait to make this!

    ReplyDelete

Subscribe to: Post Comments (Atom)