Crustless Pumpkin Pie is the best part of a classic pumpkin pie (the filling) without the crust. We've made this no-crust custard pumpkin pie skinny and no one will ever guess it!
This crust-free pumpkin pie is absolutely delicious. And the calorie savings is substantial from traditional pumpkin pie. It's a perfect dessert for the holiday season AND is easy to make. It can also be made ahead of time which is perfect for Thanksgiving dinner.
Serve it with a bit of whipped cream (we use fat free whipped cream) and a sprinkle of fresh nutmeg.
The serving size is ⅛th of a pie (a regular serving size) so the fewer calories is not from serving a skinny slice! Take a whole slice without any guilt.
Try it with a scoop of Nice Cream on top too!
Crustless Pumpkin Pie
Crustless pies are a great choice for cutting calories and for low carb pumpkin pie. They are a perfect way to enjoy the favorite part of the pie.
And since the canned version of pumpkin puree is used, it can be made at any time of year.
The original recipe for this pie has been wildly popular for years on our sister website. It's great for those who are gluten-free, watching carbs or want a simple but fantastic dessert for Thanksgiving.
We knew we could take some calories out of the original recipe and still make it incredibly delicious.
A little less sugar, some egg whites and non-fat evaporated milk did the trick. The no crust pumpkin pie recipe is a winner with everyone we've served it to. It does NOT taste like 'diet food' either.
Though this is a custard pie no water bath is required. Between the cooking temperature and careful cooling this is a foolproof way to make this creamy pumpkin pie.
What makes this skinny?
- Less sugar is used. One third cup each of granulated sugar and brown sugar are used.
- Fat-free evaporated milk is used instead of regular evaporated milk (no heavy cream)
- A combination of whole eggs and egg whites are used instead of multiple whole eggs.
- No pumpkin pie crust!
As a comparison this pie has 131 calories compared to 325 calories for traditional pumpkin pie. It has 5 weight watchers SmartPoints versus 17 points for the same size slice of regular pumpkin pie.
NOTE: though we personally do not use sugar substitutes the overall calories of the recipe could be reduced further should sugar substitutes be used instead of the sugar.
Recipe Ingredients + Notes
Eggs. You'll use two eggs that are room temperature.
Egg whites. The equivalent of 3 egg whites is used. You can use actual egg whites or packaged egg whites.
Brown sugar. Dark brown sugar or light brown sugar can be used.
Granulated white sugar. The combination of the two sugars gives the crustless pie a rich sweet flavor.
Cinnamon and nutmeg. Classic spices used in pumpkin pie give a traditional flavor.
Pumpkin puree. One 14.5-ounce can of pure pumpkin puree is needed. Do not use pumpkin pie filling for this recipe.
Kosher salt. We recommend kosher salt because it has be better, less salty flavor.
Fat-Free Evaporated Milk. This gives the richness to the pie and using fat-free milk removes the calories from fat but creates the same texture. If you read our Skinny Swaps you saw substituting non fat dairy products for higher fat versions doesn't effect the baking behavior. This is a perfect example!
How to Make Skinny Crustless Pumpkin Pie - Step-by-Step
STEP 1. Preparation
Preheat the oven to 350 degrees F. Spray the bottom and sides up to the rim of a 9 ½-inch regular depth (not deep dish) pie pan with nonstick cooking spray.
STEP 2. Combine the ingredients
In a large bowl or bowl of a standing mixer beat the eggs with a mixer (whisk attachment) to mix (photos 1-2).
Add the remaining ingredients and beat on low setting to avoid splashing, until fully combined (photos 3-4).
STEP 3. Bake
Place the prepared pie dish on a light colored rimmed baking sheet (photo 5). This is to make handling the pie pan easier. Dark baking sheets will cause the pie to bake differently.
Pour the mixture into the pie dish (photo 6).
Bake for 50 minutes or until a knife inserted in the center comes out clean (photo 7). If the knife is not clean, cook 5-10 additional minutes.
NOTE: the pie may still have some jiggle texture; that's normal. It will solidify when it has cooled.
STEP 4. Cool
This step is key for a great crustless pie! Cool on a wire rack for two hours before cutting or chilling in the refrigerator (photo 8).
After cooling it can be stored in the refrigerator tightly sealed with plastic wrap. Do not chill before it has cooled fully at room temperature.
Do not overcook the pie. When the pie is done it will still have a bit of movement (not watery looking but it might jiggle). This is normal for a custard pie. As the pie cools it will become more dense and solid. If overcooked the custard pie will crack.
The pie may be inflated out of the oven. When the pie is done baking it may look puffy. This is also normal (refer to photo 7 above). It will deflated as it cools (which is also normal - see photo 8 above).
Spray the pie pan up to the rim. Use non-stick cooking spray on the bottom and sides up to the rim. The pumpkin pie will rise as it bakes as custard pies do. It will then settle as it cools. Coating the sides up to the rim prevents sticking.
Use a regular depth pie pan. Do not use a deep-dish pie pan. The height of the sides of the greased pie plate make a different on how the pie rises and settles (like with a frittata).
Use room temperature eggs. To quickly warm them place them in a bowl of warm water (not hot water) to cover the eggs.
Allow them to sit 5 minutes or until they are no longer cool to the touch.
Bake on a light-colored baking sheet. Dark baking sheets become hotter and will cook faster.
How to test the pie for doneness. When a knife inserted into the middle of the pie comes out clean, it’s done EVEN if it looks a bit jiggly; it condenses as it cools.
Allow the pie to cool completely. Before cutting and serving. If planning to serve later, cool fully on a cooling rack before putting into the refrigerator.
May be made the day before serving. Perfect for busy cooking holidays like Thanksgiving.
WW Personal Points
To load the recipe ingredients into your WW app, log in to the WW app, then click the button below. The recipe will automatically populate with your WW Personal Points values.
The recipe ingredients can also be manually added in the Create Recipe feature. If you change any of the ingredient types or amounts be sure to update the details in your app.
More recipes you'll love!
Skinny Crustless Pumpkin Pie
- 2 Eggs room temperature
- 3 Egg whites
- ⅓ cup Granulated Sugar
- ⅓ cup Dark Brown Sugar
- 1 teaspoon ground Cinnamon
- 1 15-ounce can Pumpkin Puree do not use pumpkin pie filling
- ¼ teaspoon Nutmeg freshly grated if possible
- ½ teaspoon Kosher Salt
- 1 12-ounce can Fat Free Evaporated Milk
- Preheat the oven to 350 degrees. Spray the bottom and sides (up to the rim) of a 9 ½-inch regular depth (not deep dish) pie pan with no-stick spray.
- Beat the eggs with a mixer (hand held or stand mixer with whisk attachment). Add remaining ingredients and beat on low setting (to avoid splashing) until combined.
- Add remaining ingredients: granulated sugar, brown sugar, cinnamon, nutmeg pumpkin puree, salt and fat-free evaporated milk. Beat on low setting (to avoid splashing) until combined.
- Place the prepared pie pan on a light colored (not black) baking sheet. Pour the mixture into the pie pan.
- Bake for 50 minutes and test for doneness by sticking a knife in the middle of the pie. If the knife comes out clean it’s done (it may still jiggle a little). If the knife is not clean, bake another 5-10 minutes until the knife comes out clean. Do not over bake!Note: the pie will firm up when removed from the oven so if it still moves a bit don’t worry.
- Allow to cool on a wire rack for 2 hours before cutting or chilling in the refrigerator. May be be made the day before serving.