Crustless Sugar-Free Pumpkin Pie Recipe (Diabetic-Friendly)
This crustless sugar-free pumpkin pie recipe is made with pumpkin purée, an egg substitute, and a no-calorie sweetener. In the how-to steps, you’ll simply whisk in warm spices, pour, top with light graham crumbs, and bake until just set for an easy, lower-sugar dessert.
Ingredients
Ingredients
Step-by-Step Method
Preheat and prep the dish
Heat the oven to 350°F (175°C). Lightly grease a pie dish or round baking dish so the crustless pie releases easily.
Whisk the filling
In a bowl, whisk pumpkin purée, egg substitute, and sweetener until smooth. Add cinnamon, allspice, ginger, and salt, then mix again to combine.
Pour and level
Pour the mixture into the prepared dish. Smooth the top with a spatula for even baking.
Add the crumb topping
Stir the graham cracker crumbs with the cinnamon, then sprinkle a light, even layer over the top.
Bake until set
Bake for about 55 minutes. You’re looking for a center that’s mostly set with a slight jiggle—try not to overbake so it stays tender.
Cool, then slice
Let it cool on the counter for 20–30 minutes, then chill briefly in the fridge for cleaner slices before serving.