Crustless Pumpkin Pie


Crustless Pumpkin Pie

Making pumpkin pie couldn’t get any easier! Simply process everything in the food processor, pour into a pie dish and bake. The added bonus: this crustless pumpkin pie contains just 225 calories per slice and 10 grams of protein.

Crustless Pumpkin Pie
Cook time
Total time
Recipe type: Dessert
Yield: 8 slices
New quantity:
  • Nonstick cooking spray
  • 1 (8 oz) package low fat cream cheese, softened
  • 1 (15 oz) can pure pumpkin puree
  • 1 cup plain, low fat Greek yogurt
  • ¾ cup sugar
  • 1 teaspoon pumpkin pie spice
  • ⅛ teaspoon salt
  • 4 tablespoons white whole wheat flour
  • 4 large eggs, lightly beaten
  • 1 teaspoon pure vanilla extract
  1. Preheat oven to 350 degrees F. Spray a 9-inch deep pie dish with nonstick spray.
  2. Mix everything in food processor, until well-blended and fluffy.
  3. Pour into the prepared pan. Bake 60 minutes. After 60 minutes, edges should be lightly browned and pull away from the baking dish, but center is probably still a little sunken, which means it's not yet fully baked. Remove pie from oven, gently cover the edges with foil, so that they don't burn while the center finishes baking, then bake 10-20 more minutes, depending on your oven, until center is puffy and set.
  4. Cool pie in pan, on a wire rack, about 2 hours, then cover and refrigerate 2 more hours, until completely set.
Adapted from Paula Deen.
Nutrition Per Serving
Serving size: 1 slice; Calories: 225; Total Fat: 8g; Carbohydrates: 28g; Sugars: 22g; Sodium: 165mg; Fiber: 2g; Protein: 10g


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