Crustless Sugar-Free Pumpkin Pie Recipe (Diabetic-Friendly)

Name: Crustless Sugar-Free Pumpkin Pie Recipe (Diabetic-Friendly)
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 8
Ingredients: 1 cup pumpkin purée (canned or cooked and mashed); 1 cup liquid egg substitute (egg replacement); 1/2 cup no-calorie granulated sweetener; 2 tsp ground cinnamon; 3/4 tsp ground allspice; 1 tsp ground ginger; 1/4 tsp salt; 1/4 cup reduced-fat graham cracker crumbs (for topping); 1/2 tsp ground cinnamon (for the topping)

55 min

Cook Time

Desserts and Cakes

Cuisine

8 Servings

Serving

Easy

Difficulty

İyi Bir Yemek

Recipe Author

Ingredients

8 Servings

Directions

Preheat and prep the dish

Heat the oven to 350°F (175°C). Lightly grease a pie dish or round baking dish so the crustless pie releases easily.

Whisk the filling

In a bowl, whisk pumpkin purée, egg substitute, and sweetener until smooth. Add cinnamon, allspice, ginger, and salt, then mix again to combine.

Pour and level

Pour the mixture into the prepared dish. Smooth the top with a spatula for even baking.

Add the crumb topping

Stir the graham cracker crumbs with the cinnamon, then sprinkle a light, even layer over the top.

Bake until set

Bake for about 55 minutes. You’re looking for a center that’s mostly set with a slight jiggle—try not to overbake so it stays tender.

Cool, then slice

Let it cool on the counter for 20–30 minutes, then chill briefly in the fridge for cleaner slices before serving.

This crustless sugar-free pumpkin pie recipe is made with pumpkin purée, an egg substitute, and a no-calorie sweetener. In the how-to steps, you’ll simply whisk in warm spices, pour, top with light graham crumbs, and bake until just set for an easy, lower-sugar dessert.