Low Calorie Crustless Pumpkin Pie

Ditch the crust and you ditch most of the butter and calories, but none of what makes pumpkin pie worth eating. This one bakes straight into a sprayed pie plate as a silky, spiced custard.

The lightening tricks are smart. Two whole eggs plus two extra whites set the filling firm without piling on yolk fat, and evaporated milk gives that classic creamy body in place of heavy cream.

Here’s a clever touch: a half cup of vanilla wafer crumbs stirred right into the batter. As it bakes, they settle and lend a faint, cookie-like base, the ghost of a crust without the work.

Warm cinnamon, ginger, and allspice carry that unmistakable fall aroma. Let the pie cool completely before slicing; the custard needs time off the heat to set, or it’ll weep and slump when you cut in.

Chef Tips

• Beat the pumpkin, milk, and eggs until truly smooth before adding the dry ingredients for a silky filling.
• Don’t overbake; pull the pie when a knife near the center comes out clean but the middle still jiggles slightly.
• Cool completely, then chill, so the custard firms up and slices cleanly.
• A dollop of light whipped cream keeps it festive without adding much.

Variations

• Swap the sugar for a sugar substitute to lighten it even further.
• Use pumpkin pie spice in place of the individual spices for shortcut ease.
• Add a splash of vanilla or a pinch of nutmeg for extra warmth.