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Crustless Pumpkin Pie

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By Betty Crocker Kitchens
Updated Oct 6, 2017
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Add a twist to pumpkin pie by using orange peel, skim milk and eggs whites instead of whole eggs.

More About This Recipe

  • 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.

Crustless Pumpkin Pie

  • Prep Time 10 min
  • Total 5 hr 20 min
  • Servings 8
  • Ingredients 12
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Ingredients

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
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray pie plate, 10x1 1/2 inches, with nonstick cooking spray.
  • Step 
    2
    In small bowl, mix all Brown Sugar Topping ingredients; set aside.
  • Step 
    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.
  • Step 
    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.

Nutrition

185 Calories
2g Total Fat
6g Protein
36g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
185
Total Fat
2g
0%
Cholesterol
2mg
0%
Sodium
240mg
0%
Potassium
320mg
0%
Total Carbohydrate
36g
0%
Protein
6g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
2%
2%
Calcium
16%
16%
Iron
8%
8%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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