• 1 can(15 oz.)pumpkin
  • 1 can(12oz.)evaporated skim milk
  • Egg substitute equivalent to 2 eggs
  • 2 egg whites
  • Artificial sweetener equivalent to 3/4 cup sugar*
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground allspice
  • 1/4 tsp. ground ginger
  • 1/8 tsp. salt
  • 1/2 cup reduced-fat graham cracker crumbs
  • Light whipped topping and additional cinnamon, optional


In a mixing bowl, combine the pumpkin, milk, egg substitute, egg whites and sweetener; beat until smooth. Add the spices and salt; beat until well mixed. Stir in graham cracker crumbs. Pour into a 9-inch pie plate that has been coated with nonstick cooking spray. Bake at 325 degrees F. for 50-55 minutes or until knife inserted near the center comes out clean. Cool. If desired, garnish with a dollop of whipped topping and sprinkling of cinnamon. Store in the refrigerator. *Sweet'N Low or Sweet One are recommended for baking. Yield:8 servings.

Diabetic Exchanges: One serving (without garnish) equals 1 starch, 1/2 skim milk; also, 116 calories, 166 mg sodium, 2 mg cholesterol, 16 gm carbohydrate, 7 gm protein, 3 gm fat

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Submitted 6/13/05.
Source: Taste of Home: Nov./Dec. '96
Submitted By: Linda Wilson
Crustless Pumpkin Pie