Usually by the time Thanksgiving rolls around, I have made at least 6 pumpkin pies…and enjoyed them immensely, of course. Now, before you think I’m some crust-making machine, I must confess to you that my pumpkin pies are made without crust. This Crustless Pumpkin Pie is a recipe that I found years ago, and frankly it is pure genius. By eliminating the extra step of making crust and the excess fat and calories that come with the crust, you are left with a simple, delicious and “skinny” pumpkin pie!
This pie is so good and very easy to make. In fact, this is so easy to make, the first time I made it I put everything (minus the topping) in a blender. It turned out great! These days, I don’t have a blender, and I’m a little more cautious when baking.
Made with pumpkin and skim milk, you are left with a healthier alternative to your traditional pumpkin pie. It is no wonder that once pumpkin season hits, I have this pie in the fridge all the time. I have tweaked the recipe over the years to what it is today, and Mike and I are in pie-heaven all fall/winter long.
- ¼ cup brown sugar, packed
- ¼ cup rolled oats
- 1 tablespoon light butter, softened (I use Smart Balance light, from a tub)
- ¼ teaspoon cinnamon
- 1 can (15 ounces) pumpkin puree
- 1 can (12 ounces) evaporated skim milk
- 2 eggs (or 3 egg whites)
- ½ cup brown sugar
- ½ cup whole wheat pastry flour or all-purpose flour
- ¾ teaspoon baking powder
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon cinnamon
- Preheat oven to 350 degrees. Spray 9-inch pie plate with cooking spray and set aside.
- Prepare Brown Sugar Topping: mix oats, brown sugar, oats and cinnamon until combined. (I have found that, while messy, using my fingers to mix the topping works best). Set aside.
- In a large bowl, mix pumpkin, evaporated milk, eggs and sugar until combined.
- In a separate bowl, whisk together the flour, baking powder and spices. Add to pumpkin mixture and gently fold until incorporated.
- Pour pumpkin mixture into prepared pie plate. Sprinkle Brown Sugar Topping over the top. Bake for 50-55 minutes. Cool for 15 minutes, and then move to refrigerator for at least 4 hours to overnight.
Adapted from Betty Crocker
