Tuesday, November 20, 2007

Crustless Pumpkin Pie

Sugar Free Pumpkin Custard
15 Minutes to Prepare and Cook


1 3/4 cup (1 small can) canned pumpkin
2 eggs
1 c. skim milk
2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1 c. Altern (walmart brand) no calorie sweetener

Put all ingredients in a microwave safe bowl. Beat with a wire whisk to mix. Put in microwave uncovered. Cook on high for 8-10 minutes, depending on the power of your microwave, checking pie half way thru. Pie is done when the outside edges start to pull away from the sides just a little, and knife inserted in middle doesn't quite come out clean. Take out of microwave and cover bowl with a plate for about 5 minutes to finish cooking center. Cut into 6 pieces like you would a pie. Use a spoon to dip up servings. Serve warm or cold. Makes 6 servings.
Tastes great with a Tbsp of cool whip free.

Number of Servings: 6

Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 63.3
  • Total Fat: 1.9 g
  • Cholesterol: 71.0 mg
  • Sodium: 46.0 mg
  • Total Carbs: 12.0 g
  • Dietary Fiber: 2.1 g


  1. Emmi, have you tried this?  I love pumpkin pie, and this sounds like a very good alternative to it.  Just wondered if it would have that fake sugar taste.


  2. Sounds good to me, Hugs Lisa