Of course, the Thanksgiving dessert table requires Pumpkin Pie. Why not make a super low-point version this year with our One-Point Crustless Pumpkin Pie? Each generous slice, about 1/8th of the pie, is 80 calories and one-point.
Mix. Pour. Bake.
Our recipe, One-Point Crustless Pumpkin Pie, simplifies the traditional ingredients of pumpkin pie. Libby’s 100% Pure Pumpkin is the best choice for this pumpkin pie recipe. Also, you’ll want to use Carnation’s Fat-Free Evaporated Milk. Pumpkin Pie is one of those recipes that translates well with lower-point, lower-calorie ingredients.
The spices are a key ingredient for the pie. It’s easiest to just use pumpkin pie spice. You’ll need fewer ingredients the spicy-sweet mixture of pumpkin spice is “just right!”
The baking process is the time that the pumpkin custard solidifies. Once the filling still has a slight jiggle and before the top gets too browned (about 45 minutes), remove from the oven. Or, insert a knife into the filling in the pie’s center. It should come out “moist but clean.”
You can let the pie cool, covered for about an hour, and then refrigerate until ready to serve. A dollop of fat-free whipped cream adds about 15-20 calories to this low-calorie pumpkin pie.
One-Point Crustless Pumpkin Pie
Each generous slice of One-Point Crustless Pumpkin Pie has 80 calories and one point. This pie bakes very easily into a delicious pumpkin custard-like dessert. Prepare the day before to allow time to cool and solidify in the refrigerater prior to serving. Enjoy with a dollop of whipped cream.
- 1 can Libby's 100% Pure Pumpkin, 15 oz. Libby's is the best choice
- 1 can evaporated milk, fat free, 12 fl. oz. Carnation Evaporated Milk
- 1/2 cup liquid egg whites Substitute 2 large eggs, if preferred
- 3/4 cup Stevia
- 2 tsp pumpkin pie spice (1 tsp cinnamon, 1/2 tsp ginger, 1/2 tsp clove)
Preheat oven to 425° F. Generously coat a glass pie pan with cooking spray, including the pan's sides.
In a small bowl, blend Stevia and pumpkin spice.
In a large bowl, add liquid egg whites and pumpkin. Stir and add Stevia-spice mixture.
Add Stevia-spice mixture and blend.
Gradually stir in evaporated milk to the Stevia-spice large bowl.
Use a hand blender to combine ingredients.
Pour pumpkin mixture into pie pan and place gently in the center of the oven.
Bake at 425° F for 15 minutes.
Reduce oven temperature at 350° F. Bake for an additional 40 to 50 minutes or until knife inserted near center comes out clean. (Pie should be firm yet slightly "jiggly.")
Cool for an hour and then refrigerate until ready to serve.