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Crust-less Pumpkin Pie Sugar and Grain Free

Updated on February 17, 2016
Crustless Pumpkin Pie
Crustless Pumpkin Pie | Source

Thanksgiving is just around the corner, but I love pumpkin pie any time of the year.

I am diabetic, gluten sensitive and grain free, so I have to adapt recipes that keep me healthy while enjoying all those great old flavorful favorites I remember from when I was a child.

I have found recipes that make a crust using pecan pieces and other nut flours, but the calorie count goes way above what I want to eat as a treat. I enjoy the tasty pumpkin custard by itself, so that way, I save several hundred calories per piece. I still get the crunch by adding a few pecan pieces into the custard mixture and that completely satisfies me.

It is a great desert after dinner, especially for the holidays. While everyone else is over-indulging in high sugar desert, you can be enjoying your desert guilt free.

This also makes a wonderful in-between meal snack. At 195 calories per serving, I usually take a half a serving and thoroughly enjoy the creamy, crunchy, sweet flavor of it. And if it tastes so good that I want more, I take the other half of the serving and eat it. It is still a lot fewer calories than If I had grabbed a cookie or candy bar, and it won't shoot my sugar levels up.

As with any recipe, there are many ways to alter it to make it your own. Feel free to experiment and add comments about your results if you would like to share them.


Great Any Time of the Year

I don't know about you, but I love pumpkin pie all year long. I love the spicy fragrance as it bakes, and the delectable flavor of all those spices when I finally get a chance to eat it. It is low in calories. a good source of protein and has 4 grams of fiber per serving.

The creamy, sweet texture, along with the crunch of the pecans, just fills me with all the joyful sensations I look for when craving something. It is grain and gluten free and doesn't raise my blood sugar levels.

All in all, it is a wonderful healthy treat any time of the day or year.

  • Prep time: 10 min
  • Cook time: 45 min
  • Ready in: 55 min
  • Yields: 8

Ingredients

  • 8 oz. Greek Yogurt Cream Cheese or regular cream cheese
  • 1/4 tsp. pure stevia extract powder or sweeten to taste
  • 2 eggs
  • 15 oz. canned pumpkin
  • 1/2 cup canned coconut milk
  • 1 tsp. pure vanilla extract
  • 1.5 tsp. cinnamon
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. cloves (optional)
  • 1/4 cup pecan pieces

Instructions

  1. Preheat the oven to 350 degrees.
  2. Blend the cream cheese and stevia at medium speed in a large bowl.
  3. Add the eggs one at a time until well blended.
  4. Scrape the sides of the bowl and blender blades and mix again.
  5. Add the pumpkin, coconut milk and vanilla.
  6. Mix on medium speed until well blended.
  7. Add the cinnamon, nutmeg, ginger and cloves
  8. Stir in the pecan pieces.
  9. Pour the ingredients into an 8 x 8 inch glass baking dish.
  10. Cook 45 minutes or until firm.
Nutrition Facts
Serving size: 1/8th
Calories 195
Calories from Fat117
% Daily Value *
Fat 13 g20%
Saturated fat 3 g15%
Carbohydrates 14 g5%
Sugar 7 g
Fiber 4 g16%
Protein 8 g16%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
5 stars from 1 rating of Crustless Pumpkin Pie

Do You Want a Crust?

I personally usually make this without a crust just because it keeps the calories down. I do add the pecans into the custard though, so I get the crunch. But, if you really want a crust that is still high in protein and low in carbohydrates, here is something to try.

Roughly chop up some pecans and add them to some almond flour. Use approximately equal amounts of each. It should be enough to cover the bottom of the pan that you are using.

Add enough melted butter to just hold the pecans and almond flour together when you press the mixture into the pan. Fill it with the pumpkin mixture and bake as instructed above.

You can also make the crust alone and put a cold filling into it. Bake it in a 350 degree oven for about 20 minutes or until lightly browned. Allow it to cool and then pour the cold filling into it.

The Wheat Belly 30 Minute Cookbook

I've been following Dr William Davis' recommendation for 20 months with major health and weight improvements. I'm so glad he came out with this new cookbook. He has simplified the recipes compared to his first cookbook.

I especially love the Basic Baking Mix he has. It is used in so many of his recipes. I keep a large container of it in the refrigerator and use it almost daily.

It really comes in handy in the morning when I make my Cake in a Cup Recipe.

In 2 minutes it is all made and ready to enjoy.

The Grain Brain

This is a very informative book on what we are doing to ourselves with the wheat and other grains that are effecting our brains and our overall health.It is a lot of reading, but worth it.

I stopped wheat and most grains almost 2 years ago and am in better health than I ever was during my first 70 years. I'm looking forward to enjoying the remaining years I have in good health.

I would love to hear how you liked the recipe and any suggestion on changes you have made to make it your own.

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    • MarcoG profile image

      Marc 3 years ago from Edinburgh

      I made a pumpkin pie yesterday, and this sounds like a fantastic alternative!

    • sagebrushmama profile image

      sagebrushmama 3 years ago

      Yum! I have trouble with making crusts...this is a great alternative!

    • Gypzeerose profile image

      Rose Jones 3 years ago

      This is fabulous - and I definitely am going to try it. Tweeted and sent out by stumbleupon. Pumpkin is so healthy - and this just sounds great!

    • profile image

      tonyleather 3 years ago

      I honestly never understood the attraction of pumpkin pie, but then I am from the UK, and have never tried it!

    • ayannavenus profile image

      ayannavenus 3 years ago

      Can you use fresh pumpkin, omit the nuts and Greek yoghurt use egg replacer and it still turn out fab....mmm will be experimenting

    • profile image

      judyo 3 years ago

      Pumpkin pie is one of my favorite foods! I'll try this recipe (I don't care for most pie crust anyway - I liked the pumpkin custard & many times would only eat that). I also have a recipe where you can use gluten-free Bisquick and mix it in with the custard called Miracle Pumpkin Pie, kind of makes it own "crust".

    • Judy Filarecki profile image
      Author

      Judy Filarecki 3 years ago from SW Arizona and Northern New York

      @judyo: I've considered adding a little flax seed to add more nutrition, but I have avoided things like Bisquick for my self because it contains rice flour, sugar and potato starch, all of which impact your blood sugar. If you are not a diabetic, this would not necessarily be a concern. Thanks for the suggestion for people who still miss the crust.

    • Judy Filarecki profile image
      Author

      Judy Filarecki 3 years ago from SW Arizona and Northern New York

      @ayannavenus: Let us know how your experiment works. For people who can't find the greek yogurt cream cheese, they could use just regular or lite cream cheese.

    • Judy Filarecki profile image
      Author

      Judy Filarecki 3 years ago from SW Arizona and Northern New York

      @tonyleather: You don't know what you are missing. Attraction---healthy, good fiber source, natural beta carotene, and just plain yummy.

    • Judy Filarecki profile image
      Author

      Judy Filarecki 3 years ago from SW Arizona and Northern New York

      @Gypzeerose: Thanks for the referrals out. I hope you enjoy it.

    • Judy Filarecki profile image
      Author

      Judy Filarecki 3 years ago from SW Arizona and Northern New York

      @sagebrushmama: me too!

    • Judy Filarecki profile image
      Author

      Judy Filarecki 3 years ago from SW Arizona and Northern New York

      @Scott A McCray: Thanks for pinning it.

    • Judy Filarecki profile image
      Author

      Judy Filarecki 3 years ago from SW Arizona and Northern New York

      @MarcoG: It's great when I go to my son's house for Thanksgiving. I don't have to be tempted to eat other pies. I'm completely satisfied with the my pumpkin custard and don't get the negative effects I would experience the next day if I had cheated.

    • pjsart profile image

      pjsart 3 years ago

      Yum, I will try it...

    • profile image

      DebMartin 3 years ago

      I don't have similar digestive problems. But I would try this any old time.

    • Johanna Eisler profile image

      Johanna Eisler 3 years ago

      The words 'diabetic and gluten intolerant' got my attention immediately - that's the same condition my daughter has. She's going to love this recipe, Judy! Thank you!!!

    • Margaret Schindel profile image

      Margaret Schindel 3 years ago from Massachusetts

      Judy, this sounds delish and much healthier than pumpkin pie with a crust! Looking forward to making it. :)

    • profile image

      glowchick 3 years ago

      I think I have to try this! Thanks for sharing :)

    • Diaper Bag Blog profile image

      Stanley Green 3 years ago from Czech Republic

      I would love to try your recipe! I can ask my beloved wife to make it :)

    • ecogranny profile image

      Kathryn Grace 3 years ago from San Francisco

      Ah! I have not made a pumpkin custard with cream cheese. What a good idea. I can almost taste it. That might also be adapted for a cheesecake, yes? Thank you for sharing your recipe.

    • Judy Filarecki profile image
      Author

      Judy Filarecki 3 years ago from SW Arizona and Northern New York

      Thanks you for all the comments. I'm busy right now eating a dish of pumpkin custard...yum. It is a great treat.

    • SandyMertens profile image

      Sandy Mertens 3 years ago from Frozen Tundra

      Never had a crustless pumpkin pie. Thanks for the recipe.

    • JennAshton profile image

      Jenn Ashton 3 years ago from Canada

      I make it often with pumpkin or winter squash and eat it heated and mixed into Greek yogurt - so good!

    • Merrci profile image

      Merry Citarella 3 years ago from Oregon's Southern Coast

      This sounds delicious! I'll be trying it.

    • favored profile image

      Fay Favored 3 years ago from USA

      I just asked my husband if he'd like this, and with a big smile he said, "Yeah!" Guess I'll be printing this one out for him. Thanks! Giving it a tweet as well. Way to go making the front page as well.

    • ayannavenus profile image

      ayannavenus 3 years ago

      Thanks for this recipe! Will be tweaking it to suit our needs let you know how we get on:)

    • ThingsAMommyNeeds profile image

      Heather George 3 years ago

      YUM! The filling is the BEST part of the pumpkin pie anyway. I'm pinning this one.

    • norma-holt profile image

      norma-holt 3 years ago

      Sounds delicious and I love pumpkin. Nicely done recipe lens.

    • PhoenixV profile image

      PhoenixV 2 years ago from USA

      Every year around Thanksgiving I go on the hunt for a good pumpkin pie. I love pumpkin pie and it's almost impossible to even find a pumpkin pie on Thanksgiving because they are usually sold out. But for me there is another problem in that I cannot find a decent pumpkin pie because the crust is usually horrible on a store bought pumpkin pie. I think this year I will try yours.

    • Judy Filarecki profile image
      Author

      Judy Filarecki 2 years ago from SW Arizona and Northern New York

      If you still want a crust, try a cup of almond flour, a cup of chopped pecans and 4 or 5 tablespoons of butter. Press it into the bake pan and add your pumpkin filling.

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