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
Cook Time
1 hr 10 mins
Crustless Pumpkin Pie
Course:
Dessert
Cuisine:
American
Keyword:
crustless pumpkin pie
Servings: 8
Ingredients
- 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 3/4 cup sugar
- 1 tsp pumpkin spice
- 1/8 tsp salt
- 4 Tbsp whole wheat flour
- 4 large eggs, lightly beaten
- 1 tsp vanilla extract
Instructions
-
Mix all ingredients in food processor.
-
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.
-
Cool pie in pan for about 2 hours before serving.
Can you substitute coconut flour for the wheat flour?
I haven’t tried that yet, but I suppose you can.
Coconut flour absorbs at least twice as much liquid as most other flours (e.g. all purpose, whole wheat, oat, almond etc.), so when using it as a replacement, make sure to cut the amount in half. In this recipe, for example, you’d want to use just 2 T. You also might consider increasing the number of eggs to 5 or 6. I’ve done lots of baking with coconut flour, and how found that these two changes are *very* important. If you substitute the same amount of coconut flour, your pie will be extremely dry! As a cheesecake and pumpkin pie-lover,… Read more »
How did it turned out for you using oat flour?
I think I would use almond flour or gluten free bisquik to make it gluten free.
Almond flour would be OK, but diabetics should avoid gluten free bisquick because of rice flour and potato starch in it.
I make one that is called pumpkin cheese cake but is more like mousse. 2 pkgs of cream cheese and 1/2 cup of swerve(my preferred sugar free sweetener for cooking) mix together add 1 can of pumpkin purée 1tsp of vanilla and 1 tbsp. Of pumpkin pie spice. Mix together and it is done. No cooking no eggs just refrigerate. I make a homemade granola with oatmeal pecans almonds and walnuts mixed with coconut oil vanilla and cinnamon and spread on pan and cook oven on 300. Take out every 10 min stir, evenly in pan ,back in and do… Read more »
I didnt care for the slight yogurt taste.
One of my uncle is suffering from Diabetes, So can i suggest this recipes because carbohydrate quantity is too low.
I cannot give medical advice, I’m sorry.
Made this last night. It was very, very good! Slight custard taste, not too sweet, extremely easy to make. This is a keeper.
That’s great, Ursula! 🙂
Pumpkin is very healthy for patients and carbohydrates are must for good health. Perfect nutritional recipe. Your recipe is amazing.
Thank you!