Crustless Pumpkin Pie

Crustless Pumpkin Pie

  • 10 Minutes Prep5 Hours 20 Minutes Total
  • 8 Servings
  • 185 Calories per Serving
Add a twist to pumpkin pie by using orange peel, skim milk and eggs whites instead of whole eggs.

Ingredient List

Brown Sugar Topping

  • 1/4 cup packed brown sugar
  • 1/4 cup quick-cooking oats
  • 1 tablespoon margarine, softened

Pumpkin Pie

  • 1 can (16 ounces) pumpkin
  • 1 can (12 ounces) evaporated skimmed milk
  • 3 egg whites or 1/2 cup fat-free cholesterol-free egg product
  • 1/2 cup granulated sugar
  • 1/2 cup Gold Medal™ all-purpose flour
  • 1 1/2 teaspoons pumpkin pie spice
  • 3/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 2 teaspoons grated orange peel


  1. Heat oven to 350°F. Spray pie plate, 10x1 1/2 inches, with nonstick cooking spray.
  2. In small bowl, mix all Brown Sugar Topping ingredients; set aside.
  3. Place all Pumpkin Pie ingredients in blender or food processor in order listed. Cover and blend until smooth. Pour into pie plate. Sprinkle with topping.
  4. Bake 50 to 55 minutes or until knife inserted in center comes out clean. Cool 15 minutes. Refrigerate about 4 hours or until chilled.


  • Add fresh orange slices for a fat-free garnish.
  • Who needs crust when you have custardy pumpkin pie filling to focus on? This crustless pumpkin pie recipe is a unique take with a brown sugar and oatmeal topping instead of a crust on the bottom. Not only that, but this recipe includes grated orange peel for a fresh twist. The filling is easier than ever because all you have to do is pop the ingredients—except for the topping—into your blender or food processor and process until smooth. Then simply pour it into a prepared pie plate, sprinkle with the topping, bake and cool. Classic pumpkin pie calls for evaporated milk and whole eggs, but this one uses lower-fat ingredients: skim milk and egg whites. To get the most out of your baking, we have all the tips you need on how to make pumpkin pie perfect every time. And just in case you need it, we also have a recipe for classic pumpkin pie.
  • Microwave Directions: Prepare as directed-except use microwavable pie plate. Elevate pie plate on inverted microwavable dinner plate in microwave oven. Microwave uncovered on Medium (50%) 20 to 30 minutes, rotating pie plate 1/4 turn every 5 minutes, until center is set. Let stand uncovered 15 minutes on flat, heatproof surface.

Nutrition Information

Daily Values (Amount per serving)

Total Fat 2g 0%, Saturated Fat NC*, Cholesterol 2mg 0%, Sodium 240mg 0%, Potassium 320mg 0%, Total Carbohydrate 36g 0%, Dietary Fiber NC*, Vitamin A 100%, Vitamin C 2%, Calcium 16%, Iron 8%, Vitamin D 0%, Vitamin E 0%, Thiamin 6%, Riboflavin 14%, Niacin 4%, Vitamin B6 0%, Folic Acid 0%, Vitamin B12 0%, Pantothenic Acid 0%, Phosphorus 0%, Magnesium 0%, Zinc 0%, Selenium 0%, Copper 0%, Manganese 0%

Other Nutrients (Amount per serving)

Calories 185, Calories from Fat NC*, Trans Fat NC*, Monounsaturated Fat NC*, Polyunsaturated Fat NC*, Soluble Fiber NC*, Insoluble Fiber NC*, Sugars NC*, Protein 6g, Beta-Carotene NC*, Omega-3 NC*, Carbohydrate Choice NC*, Starch NC*, Fruit NC*, Other Carbohydrate NC*, Skim Milk NC*, Low-Fat Milk NC*, Milk NC*, Vegetable NC*, Very Lean Meat NC*, Lean Meat NC*, Medium-Fat Meat NC*, High-Fat Meat NC*, Fat NC*

* NC indicates a nutritional value has not been calculated, which is typically due to either insufficient nutritional data for an ingredient or an incomplete analysis.