Crustless Pumpkin Pie (Low-Calorie)

From: Chef #1270630

On May 17, 2009

SO good! I used liquid egg whites and the classic spice combo on the Libby's can instead and regular sugar (which I will halve next time), tasted just like my favorite pie without the crust : )

From: Chef #1230718

On Apr 8, 2009

I took it to dinner at my sister-in-law's ... she was polite, but let me know that they preferred just having sundaes ... Well, there weren't any leftovers!!! All the weight watchers loved it and had seconds ... I could have brought two. The only change I made was using the spice combos from the Libby can instead of the pie spice. Having Easter dinner on Sunday and my granddaughter's favorite is pumpkin pie and she asked me to make the same pie I made last time. Since I don't usually eat the crust, this was a perfect recipe for me ... good job!!

From: Chef #654593

On Nov 18, 2007

I made this recipe twice: the first time I used 2/3 cup of Splenda's brown sugar blend and the second time I used only 1/3 cup. I preferred the less-sweet version but they were both excellent. Also, I used egg whites not egg substitute (same thing, really) and I put the 2 tbls of pumpkin pie spice through a sieve the second time I made the recipe because the first batch seemed a little gritty in places. I used Libby's canned pumpkin both times. The first batch was made in a regular pie pan and it had the consistency of a normal pumpkin pie. The second batch was made in individual ceramic dessert cups and because of that it cooked faster and became a little "cakey." Topped with lightly sweetened whipped cream, it got rave reviews at our early Thanksgiving dinner. I think this is a great recipe that could be made any time of year for a relatively low-calorie dessert (if you can avoid eating seconds, anyway).

From: controlledfreak

On Jul 4, 2005

Loved this pie, thanks so much for the recipe!!!