Easy Crustless Pumpkin Pie

A creamy, crustless pumpkin pie made with egg substitute, sweetener, and fat-free milk. It's so delicious and decadent, you won't even miss the crust!

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 48 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1 (15 ounce) can pumpkin puree
• cooking spray
• 0.5 teaspoon ground nutmeg
• 0.5 teaspoon ground ginger
• 0.75 cup granular sucralose sweetener (such as Splenda®)
• 0.5 cup egg substitute
• 1.25 cups skim milk

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pie dish with cooking spray.

Step 2

Beat pumpkin puree, milk, sweetener, egg substitute, vanilla, cinnamon, ginger, and nutmeg in a bowl until smooth; pour into the prepared pie dish.

Step 3

Bake in the preheated oven until the center is set, about 30 minutes.

Step 4

Remove from the oven and cool completely before serving.