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skinny crustless pumpkin pie slice sq
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5 from 173 votes

Skinny Crustless Pumpkin Pie

Easy skinny Crustless Pumpkin Pie is an easy custard pie with traditional pumpkin pie flavor and richness without the crust and all the calories (but you'll never know from the flavor).
Prep Time5 minutes
Cook Time50 minutes
Cooling Time (estimate)2 hours
Total Time2 hours 55 minutes
Course: Dessert
Cuisine: American
Diet: Gluten Free, Low Calorie
Servings: 8 slices
Calories: 131kcal
Author: Toni Dash

Ingredients

  • 2 Eggs room temperature
  • 3 Egg whites
  • cup Granulated Sugar
  • 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

Instructions

  • 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.

Notes

Pro Tips
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. It will deflated as it cools (which is also normal).
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.
Storing leftovers
Store leftovers for up to 3-4 days in an airtight container in the refrigerator.
Weight Watchers points on previous program (WW SmartPoints):
  • Green: 5
  • Blue: 5
  • Purple: 5

Nutrition

Calories: 131kcal | Carbohydrates: 23.8g | Protein: 6.7g | Fat: 1.5g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 23.8mg | Sodium: 231mg | Potassium: 296mg | Fiber: 2g | Sugar: 21g | Vitamin A: 8500IU | Vitamin C: 3mg | Calcium: 154mg | Iron: 1mg