What's the best crustless pumpkin pie recipe?

Bisquick has an impossible pumpkin pie recipe. 215 calories. I make a lot of these impossible pies because they're really easy.

http://www.bettycrocker.com/recipes/impossibly-easy-pumpkin-pie/c0eab3d9-06a3-4829-9125-7581f1d96315

ETA: My mom has been making this for Thanksgiving for as long as I can remember.

Yum! I've been looking for a crustless recipe -- thanks for sharing

hi! you can use the libby's pumpkin pie recipe and just cut the sugar in half and use nonfat/lowfat evap milk and egg white or substitute and no crust and get the calories way down from the original. It will still work, it just won't be as sweet, sweet, sweet.

ETA: Oops, technically it's not crustless but the graham crackers don't make much of a crust since they sort of get soaked into the filling and it's really low cal anyway

Pumpkin Cheesecake – Weight Watchers
From WW New Complete Cookbook

Makes 6 servings

9 graham crackers (2 ½” squares) made into crumbs
1 cup low-fat (1%) cottage cheese
¾ cup part-skim ricotta cheese
¾ cup egg substitute
½ cup sugar
1 tsp ground ginger
1 tsp vanilla extract
½ tsp ground nutmeg
½ tsp cinnamon
1/8 tsp salt
One 15 oz can pumpkin puree

Preheat oven to 350 F. Spray 9” glass pie plate with nonstick cooking spray. Sprinkle the graham cracker crumbs over the bottom of the pie plate.

In a food processor or blender, combine the cottage cheese and ricotta; process until smooth, about 1 minute. Transfer to a large bowl; stir all remaining ingredients except pumpkin.
Reserve ¼ cup of the batter.
Add the pumpkin to the batter; stir until blended.
Scrape the batter into the pie plate, and then drizzle the reserved batter in 3 concentric circles over the pumpkin batter. With a knife, lightly draw a line through the batter from the center toward the outer edge; about 2” from that line lightly draw the knife through the batter from the outer edge toward the center. Repeat around the pie, alternating directions to make what looks like a spider web.

Bake 45-50 minutes or until knife inserted into the center comes out clean. Cool completely on rack. Refrigerate, covered, until ready to serve.

Per serving: 218 calories, 4 g total fat, 2 g saturated fat,
11 mg cholesterol, 344 mg sodium, 33 g total carbohydrate,
1 g dietary fiber, 12 g protein, 138 mg calcium

Momentum Points per serving: 3 (no idea how many points plus)

I made the Libby's Pumpkin Pie recipe (that's on the pumpkin puree can) today using the following:

1/2 cup egg white in place of 2 eggs

3/4 cup Splenda granulated (not the blend, there's no sugar in it at all, but it measures cup for cup to sugar)

fat free evaporated milk

and left out the crust

and it is pretty good! I may play around with the spices next time. I followed the baking instructions from the can but took about 5 minutes off the baking time.

For 1/8 of pie the nutrion info worked out to the following (via MFP recipe builder):
59.2 calories
12.5 carbs
2.4 fiber
7.8 sugars
4.2 protein
.2 fat
197.5 sodium

Ingredients:
1/2 c. pumpkin puree
1/4 c. egg whites (from an egg or carton)
Sweetener
Cinnamon or pumpkin pie spice
Directions:

Mix together all the ingredients. If you prefer a flan-like texture, add more pumpkin; if you prefer a cake-like texture, add more egg whites. Microwave for two minutes. Use a mix of Greek yogurt, hazelnut cream cheese, and pumpkin pie spice for the icing. Top with toasted pecans.
Makes one serving.

That is the original recipe. I found the texture was off so I added 1 table spoons 1% milk and I also put it in my chopper to puree it. I used 1 tsp of the pumpkin pie spice and I used 1 packed table spoon of brown sugar. You would have to experiment with sweetener to see how much you would need. My kids have nut allergies so I omitted the pecans. I topped with low fat Nutrawhip

I just made one last night that I eat for breakfast -

1 15 oz can pumpkin
1 container light silken tofu
1/2 c milk (I used unsweetened almond)
spices to your taste (I used pumpkin pie spice about 1 tbsp but I like it very flavorful)
sweetner (stevia/splenda/etc) if you want - to taste
1 scoop vanilla protein powder (optional)

put in food processor/blender until smooth. bake 350 in a glass pie dish for 1 hr until firm. Will firm up overnight in the fridge. I eat 1/2 the pie for breakfast and it's about 240 cal and 30g protein.

This sounds awesome..I am going to give this one a try.

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http://glutenfreeeasily.com/best-pumpkin-pie-ever-and-its-crustless-gluten-free-and-dairy-free/

Just made this last night

Pumpkin Dessert -- simple and can be skinnified



1 pkg yellow cake mix ( at walmart I found a sugar free one)
1/2 cup melted butter ( light butter)
3 eggs ( using egg substitutes)
3 cups of pumpkin puree
1/2 cup milk (using fat free evaporated)

Reserve 1 cup cake mix. Combine remaining cake mix, butter and 1 egg (measure out egg substitute). Spread in a lightly 9 x 13 inch pan. Combine pumpkin. 2 eggs (measured egg substitute) , and milk. Pour over cake. combined the reserved cake mix, 1/4 cup of unmelted light butter, 1/4 cup of sugar substitute ( I use splenda) 1 tsp cinnamon. Sprinkle over top. Bake at 350 for 40 - 45 min. Serve with fat free or light cool whip

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