Lite N Easy Crustless Pumpkin Pie Diabetic
Indulge in the guilt-free delight of Lite N Easy Crustless Pumpkin Pie, a diabetic-friendly dessert that brings all the cozy flavors of fall without added sugar or excess carbs. Made with unsweetened canned pumpkin purée, eggs, and creamy almond milk, this crustless creation is a lighter take on the classic pumpkin pie. Sweetened with your favorite sugar substitute and spiced to perfection with cinnamon, ginger, nutmeg, and cloves, each slice is packed with warm, aromatic flavors. Quick to prep and baked to golden perfection in just 45 minutes, this treat is an effortless addition to your holiday spread or an everyday dessert you can feel good about. Serve chilled with a dollop of sugar-free whipped cream for a crowd-pleasing, low-carb dessert that tastes as incredible as it looks. Perfect for those managing diabetes or anyone seeking a healthier twist on a traditional favorite!
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Recipe Information
Ingredients
- 15 oz Canned pumpkin purée (unsweetened)
- 3 large Eggs
- 1 cup Unsweetened almond milk (or low-fat milk)
- 0.5 cup Granulated sugar substitute (e.g., erythritol or stevia blend)
- 2 tsp Vanilla extract
- 1 tsp Ground cinnamon
- 0.5 tsp Ground ginger
- 0.25 tsp Ground nutmeg
- 0.25 tsp Ground cloves
- 0.25 tsp Salt
- 1 as needed Non-stick cooking spray
Instructions
Preheat your oven to 375°F (190°C).
Spray a 9-inch pie dish lightly with non-stick cooking spray to prevent sticking.
In a large mixing bowl, combine the canned pumpkin purée, eggs, unsweetened almond milk, and vanilla extract. Whisk until smooth and well combined.
Add the granulated sugar substitute, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt to the wet mixture. Whisk together thoroughly to evenly disperse the spices.
Pour the pumpkin pie mixture into the prepared pie dish, smoothing out the top with a spatula.
Bake the pie in the preheated oven for 40-45 minutes, or until the center is set and a knife inserted near the center comes out clean.
Remove the pie from the oven and let it cool to room temperature on a wire rack.
Refrigerate the pie for at least 2 hours to allow it to firm up before serving.
Slice into 8 equal portions and serve as-is or with a dollop of sugar-free whipped cream if desired. Store leftovers covered in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
60 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.3 g | 3% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 110 mg | 5% | |
| Total Carbohydrate | 18.6 g | 7% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 2.0 g | ||
| Protein | 3.4 g | 7% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 82 mg | 6% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 193 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
