Crustless Pumpkin Pie

Skip the crust for a more health-conscious dessert. Use orange peel for a flavor twist in the pumpkin filling.

Crustless Pumpkin Pie

BettyCrockerRecipe by BettyCrocker

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10 minutes

5 hours 20 minutes

8 servings

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Nutrition Info

  • 1 Serving
  • 190
  • 2g
    (Saturated Fat 0g, Trans Fat 0g)
  • 0mg
  • 170mg
  • 37g
    (Dietary Fiber 2g, Sugars 26g)
  • 6g
  • Percent Daily Value*
  • 180%
  • 4%
  • 20%
  • 10%
  • Exchanges
  • 1/2
  • 2
  • Carbohydrate Choices
  • 2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • Pumpkin Power

    Pumpkins contains carotenoids, plant pigments that color them orange and yellow. Carotenoids are antioxidants that help protect cells from damage.

Ingredients

  • 1/4  cup packed brown sugar
  • 1/4  cup quick-cooking oats
  • 1  tablespoon margarine, softened
  • 1  can (16 oz) pumpkin (not pumpkin pie mix)
  • 1  can (12 oz) evaporated fat-free milk
  • 3  egg whites or 1/2 cup fat-free egg product
  • 1/2  cup granulated sugar
  • 1/2  cup Gold Medal® all-purpose flour
  • 1 1/2  teaspoons pumpkin pie spice
  • 3/4  teaspoon baking powder
  • 1/8  teaspoon salt
  • 2  teaspoons grated orange peel

Directions

  1. 1Heat oven to 350ºF. Spray 10-inch pie plate with cooking spray.
  2. 2In small bowl, mix brown sugar, oats and margarine; set aside.
  3. 3In blender or food processor, place remaining ingredients in order listed. Cover; blend until smooth. Pour into pie plate. Sprinkle with topping.
  4. 4Bake 50 to 55 minutes or until knife inserted in center comes out clean. Cool 15 minutes. Refrigerate until chilled, about 4 hours.

Categories: Course, Desserts, Occasion, Christmas, Thanksgiving

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