This healthy no-crust version is always a hit. Serve with lightly sweetened whipped cream or whipped coconut cream. For a regular pumpkin pie simply omit the cocoa powder and chocolate chips.
Wheat/gluten-free option: omit graham crackers or run a few wheat/gluten-free cookies through your food processor. This recipe also works fine without the graham crackers. If you’re limiting sugar artificial sweetener works well here.
1 can (15oz) Pumpkin (not pie filling)
1 can (12oz) Evaporated milk
6 Egg whites
1 tsp Vanilla
¾ cup Brown sugar (lightly packed) or sweetener of choice
3 Tbs Cocoa powder
2 tsp Pumpkin pie spice
1/8 tsp Salt
1/2 cup reduced-fat graham cracker crumbs (about 3 whole crackers)
½ cup mini chocolate chips (optional)
Spray a 9 inch pie plate with cooking spray. Preheat oven to 325°F.
Mix all ingredients except for the graham crackers until well-blended.
Stir in graham cracker crumbs and chocolate chips if using.
Pour into pie plate and bake on middle rack for 50-55 minutes or until knife inserted into center comes out clean.
This recipes was adapted from Taste of Home, “Crustless Pumpkin Pie Recipe”, http://www.tasteofhome.com/recipes/crustless-pumpkin-pie
Works well with artificial sweetener for those wanting to limit their sugar.
Editor's Note: This recipe was tested with Splenda no-calorie sweetener.
Originally published as Crustless Pumpkin Pie in Taste of Home October/November 1996, p44