Saturday, October 27, 2012

Mrs. Corbett’s Crustless Pumpkin Pie

Most crustless pies call for flour, but Mrs Corbett says it is not at all necessary. So, save those carbs and flour calories with this delightful pie, modified from this recipe. The nutrition facts were made at Calorie Count!

Mrs. Corbett’s Crustless Pumpkin Pie

Topping Ingredients:

¼ cup packed brown sugar
¼ cup quick-cooking oats
1 tablespoon margarine, softened

Pie Ingredients:

1 can (16 oz) pumpkin (not pumpkin pie mix)
1 can (12 oz) evaporated fat-free milk
3 egg whites or 1/2 cup fat-free egg product
½ cup granulated sugar
1 ½ teaspoons pumpkin pie spice
¾ teaspoon baking powder
1/8 teaspoon salt


Preheat oven to 350ºF. Spray 10-inch pie plate with cooking spray.

To make the topping  mix brown sugar, oats and margarine in a small bowl.

In blender or food processor, place remaining ingredients.

Cover and blend until smooth. Pour into pie plate. Sprinkle with topping.

Bake 50 to 55 minutes or until knife inserted in center comes out clean. Cool 15 minutes.

Refrigerate until chilled, about 4 hours.


  1. I LOVE pumpkin pie but HATE HATE HATE pie crust, so this recipe is perfect for me! Thanks!

  2. I'm not a crust fan either, but I love most anything that comes with the crumbly or crisp topping! Think I'll try this along with the usuals this year!

  3. I just made this to test it out for Thanksgiving. It tastes delicious, like a pumpkin custard; however I have 2 comments about the directions. The "batter" that you pour into the pan is so liquidy that the topping disappeared into it instead of sitting on top like a topping should. Therefore, I'd recommend cooking it for awhile first until it starts to set, then sprinkling the topping on top so it doesn't fall into the batter. Secondly, it took much longer than 55 minutes in my oven, more like an hour and a half.