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Lite'N Easy Crustless Pumpkin Pie

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Lite ‘n easy crustless pumpkin pie sets pumpkin puree with skim evaporated milk, gelatin, and brown sugar substitute. No crust, no oven, no eggs. A 7-ingredient dessert friendly to weight watchers and diabetics.

YIELD

8 servings

PREP

30 min

COOK

20 min

READY

30 min

Lite ‘n easy crustless pumpkin pie is a refrigerator dessert built on the same trick that makes panna cotta work. Gelatin sets pumpkin puree and skim evaporated milk into a smooth, sliceable filling without ever turning on the oven, eggs, or a butter-rich crust.

Skim evaporated milk does the work that heavy cream would in a richer recipe. Reducing the milk before canning concentrates the milk solids, so it tastes richer than the fat content suggests. A brown sugar substitute keeps the carbs and calories down while delivering the molasses depth that pairs with pumpkin pie spice.

The crustless format saves about 200 calories per slice compared to a standard pumpkin pie, making this a smart swap for anyone managing carbs or watching macros.

Pro Tips

  • Bloom the gelatin in cold water for 5 to 10 minutes until it looks like jelly. Skipping the bloom leaves rubbery flecks that won’t dissolve later.
  • Heat only the first cup of evaporated milk just to boiling, not a rolling boil. Hot enough to dissolve gelatin is plenty; full boiling can break the milk and curdle.
  • Whisk the gelatin mixture into the pumpkin in a steady stream. Dumping it in all at once creates set strands instead of a smooth filling.
  • Spray the pie plate generously with cooking spray. Without a crust, the gelatin grips the glass and slices fall apart on the way out.
  • Chill at least 4 hours, ideally overnight. Gelatin needs time to set fully; impatient slicing gives slumped wedges.

Variations

  • Top with sugar-free whipped topping and a dust of cinnamon for a finished look.
  • Stir 2 tablespoons of bourbon into the puree for a grown-up holiday version.
  • Add 1 teaspoon of orange zest with the vanilla for a brighter, more modern flavor profile.

Ingredients

2 2
PACKAGES PACKAGES GELATIN, UNFLAVORED
unflavored
2 30
TABLESPOONS ML WATER
cold
2 ¼ 532
CUPS ML EVAPORATED MILK
skim, divided
16 462.4
OUNCES ML/G CANNED PUMPKIN PURÉE
6 90
TABLESPOONS ML SUGAR SUBSTITUTE
brown *
1 5
TEASPOON ML PUMPKIN PIE SPICE
1 5
TEASPOON ML VANILLA EXTRACT

Directions

In medium bowl, sprinkle gelatin over cold water to soften; set aside.

In small saucepan, heat 1 cup of the evaporated milk to just boiling.

Slowly stir hot milk into gelatin; stir until gelatin is dissolved.

Mix in remaining evaporated milk, the pumpkin, brown sugar, pumpkin pie spice, and vanilla; set aside.

Spray 10-inch glass pie plate with non-stick vegetable coating.

Pour mixture into pie plate; chill until firm

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 107g (3.8 oz)
Amount per Serving
Calories 186 28% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 21mg 7%
Sodium 109mg 5%
Total Carbohydrate 6g 6%
Dietary Fiber 4g 14%
Sugars g
Protein 36g
Vitamin A 377% Vitamin C 11%
Calcium 23% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber, Low Sodium
 
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