Lite 'n Easy Crustless Pumpkin Pie

Level: Easy
Prep Time: 10 min
Cook Time: 5 min
Cooling Time: 2 hrs
Yields: 8 servings


This Lite 'n Easy recipe is creamy and refreshing. Made without a crust, which saves on fat and calories, it's simply mixed and refrigerated until firm.


  • Nonstick cooking spray
  • 2 tablespoons water
  • 2 envelopes (7 grams each) unflavored gelatin
  • 2 1/4 cups NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk, divided
  • 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
  • 1/2 cup packed dark brown sugar or low calorie sweetener equivalent
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • Light whipped topping (optional)
  • Fresh raspberries (optional)


COAT 9-inch deep-dish pie plate with nonstick cooking spray.

PLACE water in medium bowl; sprinkle gelatin over water. Let stand for 5 to 10 minutes or until softened. Mixture may be firm. Bring 1 cup evaporated milk just to a boil in small saucepan. Slowly stir hot evaporated milk into gelatin. Stir in remaining evaporated milk, pumpkin, sugar, pumpkin pie spice and vanilla extract.

POUR mixture into prepared pie plate. Refrigerate for 2 hours or until set. Garnish with whipped topping and raspberries, if desired.

Good for gluten free foods

by J. Julie , Lehi, UT on May. 2010

My husband has Celiac Disease so I've been trying to find any recipes for that this recipe seems to fill the bill. Thank you

Crustless pumpkin pie

by J. Janice , San Francisco, CA on Mar. 2010

I love this pie. It is so easy and tastes so good. I can never make a good crust so this pie is perfect.


by S. SANDY , North Manchester, IN on Jul. 2009

I am not a big pie crust eater, so this hits the spot!!! Plus it is pumpkin pie and that is the best!!

great low fat pie

by M. Mary , Chicago, IL on Apr. 2009

I was so glad to find this recipe for low fat pie- I can't wait to make it for my daughter I'm sure she will love it. thanks

pumpkin pie

by a. angl , alliance, Nebraska on Mar. 2009

Wow that was the best i have had since my great grandmas.

Love this

by L. Linda , Corona, CA on Mar. 2009

From the first time i found this on the Carnation can and made it we have had it every Fall and Winter at least 5 or six's become a stand by dessert that's healthy and easy to make.

crustless pumpkin pie

by Y. Yvonne , Corpus Christi, TX on Jan. 2009

I am so glad to find this recipe. Perfect for me. I have never enjoyed eating crust.

Lightned Up Recipe

by P. Paul , Salem, NH on Nov. 2008

I made this a few times and good each time. Here is what I did to get this to 63 cal/8 serv. 1/2 cup Splenda + 1 TBS of SF/CF Caramel syrup (Davinci/Torrani) I also made with Splenda brwn sugar blend and it was just as good but a bit more cal. 87/8 serv.

Pumpkin Sly...

by D. D , Orlando, FL on Nov. 2008

This dessert was a fantastic addition to a recent gathering of friends. We wanted a light dessert that fit the season and this almos flan-like spiced pumpkin favorite hit the mark. We served in Chilled Martini glases with a dallop of whipped cream and a connamon stick for a personalized take and indivudualized treats. Success!!

low carb treat

by A. Anna , on Oct. 2008

I make this for my husband several times a year now, because he's always watching his weight. Pumpkin pie is an excellent choice for a crustless, sugar free "pie" because of all the spices and its custard texture--we don't miss the crust or the sugar at all!