Crustless Pumpkin Pie

This crustless pumpkin pie is the perfect add-on to your holiday meal. Have it with ice cream, or have it alone, this pie will make a great dessert this holiday season.

Each serving replaces 1 fruit serving.


  • ¾ cup granulated Splenda
  • ½ tsp ginger
  • 12 oz fat-free evaporated milk
  • 1 tsp cinnamon
  • 1-¾ cup canned pumpkin (15 oz can)
  • ⅓ cup egg whites


  1. Preheat oven to 425°F.
  2. In a large bowl mix egg whites, Splenda & salt.
  3. Add the pumpkin to egg mixture, along with the cinnamon & ginger.
  4. Mix until well blended.
  5. Add fat-free Evaporated milk. Blend well.
  6. Pour into unbaked pie shell.
  7. Bake at 425°F for 15 minutes
  8. Reduce heat to 350 & bake for an additional 35 minutes.

Makes 8 slices

Nutrition Facts (per 1 slice serving):

  • Calories: 70
  • Carbs: 13g
  • Fat: 0g
  • Protein: 4g
  • Sodium: 59mg
  • Sugar: 9g

Adapted from

For more healthy food ideas, check out our healthy recipes


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