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LIte ‘N Easy Crustless Pumpkin Pie recipe

Lite 'n Easy Crustless Pumpkin Pie.

Pumpkin pie needn’t be heavy and dense.This Lite ‘n Easy recipe is more like a custard; made withouta crust it’s simply mixed and refrigerated until firm, about2 hours.

Recipe: LIte ‘N Easy CrustlessPumpkin Pie

2 tablespoons water
2 (1/4-ounce) envelopes unflavored gelatin
2 1/4 cups NESTL ® CARNATION® Evaporated LowfatMilk – divided use
1 (15-ounce) can LIBBY’S® 100% Pure Pumpkin
1/2 cup packed dark brown sugar or low calorie sweetener equivalent
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract

  • Coat 9-inch deep-dish pie plate with nonstickcooking spray.
  • Place water in medium bowl; sprinkle gelatinover water. Let stand for 5 to 10 minutes or until softened.Bring 1 cup evaporated milk just to a boil in small saucepan.Slowly stir hot evaporated milk into gelatin. Stir in remainingevaporated milk, pumpkin, sugar, pumpkin pie spice and vanillaextract.
  • Pour mixture into prepared pie plate.Refrigerate for 2 hours or until set.

    Makes 8 servings.

    Recipe and photograph are the propertyof Nestl ® and, used with permission.

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  • Comments



    You can also make a Crustless Pumpkin Pie. You use the same recipe, and just put the filling into a sprayed pie pan without the crust. Bake the same. It s delish without all of the extra calories from the crust.


    Mona’s Lighter Pumpkin Pie Recipe – Creamy pumpkin pie has all the flavor of the classic dessert, but it’s missing the sugar, fat, and cholesterol. NutritionPopup ?

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