Crustless Pumpkin Pie


Crustless Pumpkin Pie - diabetic friendly

I followed this recipe to make crustless pumpkin pie. Its taste is a combination between pumpkin pie and cheesecake.
Even though it is already low in calories and carbohydrates and therefore suitable for diabetics, you can still replace sugar with sugar substitute.

Crustless Pumpkin Pie
Serves: 8
  • 1 cup (8 oz; 225 g) low-fat cream cheese
  • 2 cups (15 oz; 425 g) pumpkin puree
  • 1 cup low-fat Greek yogurt
  • sugar substitute equivalent to ¾ cup sugar
  • 1 tsp pumpkin spice
  • ⅛ tsp salt
  • 4 Tbsp whole wheat flour
  • 4 large eggs, lightly beaten
  • 1 tsp vanilla extract
  1. Mix all ingredients in food processor.
  2. Pour into 9-inch pie dish sprayed with nonstick spray. Bake in 350 F (175 C) preheated oven for about 60-70 minutes or until toothpick inserted in the center comes out clean.
  3. Cool pie in pan for about 2 hours before serving.


Crustless Pumpkin Pie - diabetic friendly 


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