Crustless Pumpkin Pie

By Kate Horney

Earlier this week, I was craving some pumpkin pie. Maybe because it’s fall or maybe because I’m seeing pumpkin treats everywhere…

For some reason, I needed a pumpkin fix…STAT!

I made this fat-loss friendly twist on traditional pumpkin pie, and it came out incredible! This recipe is quick & easy, and will make your taste buds AND your waistline happy!

Crustless Pumpkin Pie


  • 2 15 oz. cans pure pumpkin (make sure not to get the “pumpkin pie” mix)
  • 2 tsp. cinnamon, ground
  • 1 tsp. vanilla extract
  • 1 tsp. ginger, ground
  • ½ tsp. nutmeg, ground
  • ½ tsp. cloves, ground
  • 12 oz. unsweetened vanilla almond milk
  • 12 oz. unsweetened coconut milk
  • 1 cup egg whites
  • ¾ cup “IDEAL” (xylitol based, no-calorie brown sugar) Brown Sugar


  • Preheat your oven to 425
  • In a small bowl, mix spices and ideal brown sugar
  • In a large bowl, beat eggs and stir in pumpkin and sweetener/spice mixture. Mix well.
  • Slowly stir milk and vanilla into large bowl
  • Divide into two 9 inch greased pie pans (nonstick spray, coconut oil spray, etc.) or miniature ramekin dishes for a single serving treat
  • After baking for 15 minutes, turn the oven down to 350 and continue to bake an additional 45-50 minutes or until knife inserted near center comes out clean and the top is light brown (less time needed for individual servings)
  • Cool completely before serving.

Makes 12 servings.


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