Healthy Crustless Pumpkin Pie
This healthy crustless pumpkin pie is low in fat and processed junk and high in healthy vitamins and benefits. Plus, it is just as delicious as any classic pumpkin pie – without all the junk!
Pumpkin pie is the quintessential fall dessert, and I’ll admit, I am here for it. Pumpkin on its own is full of so many healthy vitamins, minerals and benefits – and I actually really like to eat pure pumpkin straight from the can!
But I know most people don’t have the plain pumpkin love like me, so you’re probably not interested in eating it straight from the can.
But it seems like such a shame to take such a healthy food and load it with white sugar and a heavy crust. I want my pie and I want it healthy too!
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Ways to Make a Healthy Pumpkin Pie
So I took the classic pumpkin pie and healthified it in a few ways. For one, I made this dessert a healthy crustless pumpkin pie. I promise, my husband didn’t even miss the crust!
Also, I swapped out the white sugar for honey and reduced the amount. I shared this with my son, husband and dad, and everyone said it was plenty sweet! The whole eggs got switched out for egg whites.
Lastly, I switched up the traditional pumpkin pie spice and used gingerbread spice instead. First of all, I just like the flavor of allspice, so I wanted to use something that had that flavor. But also, gingerbread spice contains allspice and nutmeg which are high in anti-oxidant, anti-inflammatory and cancer-fighting properties.
Healthy Crustless Pumpkin Pie – the Ingredients
I mentioned most of them above, but you’ll need a handful of ingredients and a couple of spices. Get out some cinnamon and gingerbread spice, as well as honey, chopped walnuts (or whatever nuts you have on hand), 3 eggs (whites only), a can of pure pumpkin and a can of evaporated milk.
Note: Make sure you grab PURE PUMPKIN, not the pie mix! The pie mix is already sweetened and spiced and loaded with sugar. Just the plain healthy stuff.
Why Gingerbread Spice?
Gingerbread spice is not the typical for pumpkin pie, and I experimented carefully to make sure it would sill taste good. I love the earthy allspice flavor – which pumpkin pie spice doesn’t have – and I love the added health benefits from it.
However, if you don’t have (or don’t like) gingerbread spice, you can absolutely substitute with a teaspoon of pumpkin pie spice in this healthy crustless pumpkin pie.
Making a Healthy Crustless Pumpkin Pie
Preheat your oven to 425. Spray an 8×8 square baking dish with cooking spray. You could also use a round pie dish if you want it to look more like a pie.
In a large mixing bowl, stir together the can of pure pumpkin and 1/2 cup of honey. Whisk in 3 egg whites.
Pour in evaporated milk and stir carefully to combine.
Sprinkle gingerbread spice and cinnamon over the top of the pumpkin mixture and whisk completely.
Pour healthy crustless pumpkin pie mixture into your baking dish. Bake at 425 for 15 minutes.
Turn the temperature down to 350 and continue to bake for 30-38 minutes, or until a toothpick inserted close to the center comes out mostly clean.
Remove the healthy crustless pumpkin pie from the oven. Sprinkle the chopped walnuts over the top of the pumpkin pie and press them down gently to set.
Let the pumpkin pie cool for at least 20 minutes before cutting and serving. It is best if you let if cool completely.
Serving the Pumpkin Pie
The best thing about this pumpkin pie is the nuts are the perfect little ‘extra’ topping and it really doesn’t need anything else. No one was unhappy to eat this exactly the way it was!
But, you can also spice it up if you want too. You can top it with some whipped cream (how about a spiced whipped cream?).
Or if you want to get a little bit decadent, you could top it with a scoop of frozen yogurt! Yum!!
Refrigerate the leftovers. When you serve it, you can reheat it for a few seconds in the microwave so it’s warm.
- 1 (15 oz) can pure pumpkin (NOT pie mix)
- 1 (12 oz) can evaporated milk
- 1/2 honey
- 3 egg whites
- 1 tsp. gingerbread spice (or pumpkin pie spice)
- 1/2 tsp. cinnamon
- 1/4 c. chopped walnuts
Preheat oven to 425. Spray an 8×8 baking dish with nonstick spray or line with parchment paper.
In a large mixing bowl, stir together pumpkin and evaporated milk. Pour in honey and mix.
Whisk in egg whites. Sprinkle gingerbread spice and cinnamon over the top and whisk in.
Pour pumpkin mixture into greased baking dish. Bake at 425 degrees for 15 minutes.
Turn the temperature down to 350 degrees and bake 30-38 minutes, or until a toothpick comes out clean.
Immediately sprinkle chopped nuts over top and gently press in to make them stick.
Let cool at least 20 minutes before cutting and serving.
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