Lite ‘N Easy Crustless Pumpkin Pie

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Servings: 10 Difficulty: Intermediate
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A light, creamy, and spiced pumpkin dessert without the heavy crust
Lite 'N Easy Crustless Pumpkin Pie recipe image

This crustless pumpkin pie offers all the warm, comforting flavors of autumn without the heavy pastry crust. By using a gelatin-set base with low-fat evaporated milk, this dessert remains incredibly light yet satisfyingly rich. The combination of solid pack pumpkin, dark brown sugar, and pumpkin pie spice creates a deep, aromatic profile that rivals traditional pies. It’s a perfect choice for those watching their fat intake or looking for a simpler dessert option. Serve it chilled for a refreshing finish to any meal, especially during fall gatherings or holiday dinners. ItâÂÂs easy to prepare, requires minimal cleanup, and delivers a silky smooth texture that everyone will enjoy.

Lite 'N Easy Crustless Pumpkin Pie recipe image
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Lite ‘N Easy Crustless Pumpkin Pie

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 10 Calories: 321.6

Description

This crustless pumpkin pie offers all the warm, comforting flavors of autumn without the heavy pastry crust. By using a gelatin-set base with low-fat evaporated milk, this dessert remains incredibly light yet satisfyingly rich. The combination of solid pack pumpkin, dark brown sugar, and pumpkin pie spice creates a deep, aromatic profile that rivals traditional pies. It&# 226;ÂÂs a perfect choice for those watching their fat intake or looking for a simpler dessert option. Serve it chilled for a refreshing finish to any meal, especially during fall gatherings or holiday dinners. ItâÂÂs easy to prepare, requires minimal cleanup, and delivers a silky smooth texture that everyone will enjoy.

Ingredients

Directions

  1. In a medium bowl, sprinkle the unflavored gelatin over the cold water to soften. Let it sit for about 5 minutes.
  2. In a saucepan over medium heat, combine 1 cup of the lowfat evaporated milk, the pumpkin, brown sugar, pumpkin pie spice, and vanilla extract. Stir continuously until the mixture is hot and the sugar has dissolved. Do not boil.
  3. Remove the saucepan from the heat and stir in the softened gelatin mixture until completely dissolved.
  4. Stir in the remaining 1 1/4 cups of evaporated milk.
  5. Spray a 10-inch glass pie plate with non-stick vegetable coating.
  6. Pour the pumpkin mixture into the prepared pie plate.
  7. Refrigerate for at least 4 hours, or until the pie is firmly set.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 321.6kcal
% Daily Value *
Total Fat 10.4g16%
Saturated Fat 6.2g31%
Cholesterol 33.8mg12%
Sodium 182.4mg8%
Total Carbohydrate 14.9g5%
Dietary Fiber 0.0g0%
Sugars 14.9g
Protein 51.9g104%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, use solid pack pumpkin puree, not pumpkin pie filling, which already contains added sugars and spices.

You can substitute dark brown sugar with an equivalent amount of your preferred sugar-free sweetener if needed.

Store leftovers covered in the refrigerator for up to 3 days.

This dessert is best served chilled. Garnish with a dollop of whipped cream or a sprinkle of cinnamon if desired.

Keywords: crustless, pumpkin, pie, dessert, low-fat, gelatin, easy, vegetarian, autumn, holiday, no-bake, healthy, spiced, creamy, light, simple, quick, fall, thanksgiving, chilled
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