Easy Crustless Pumpkin Pie

This easy crustless pumpkin pie is so creamy and delicious, you won't even miss the crust! Made with egg substitute, sweetener, and fat-free milk, it may just become a new holiday tradition.

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

Ingredients

• 1 teaspoon vanilla extract
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• 1 teaspoon ground cinnamon
• ½ cup egg substitute
• 1 (15 ounce) can pumpkin puree
• 1 ¼ cups skim milk
• cooking spray
• ¾ cup granular sucralose sweetener (such as Splenda®)

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.