Lite 'n Easy Crustless Pumpkin Pie (Diabetic)
15 mins (prep 10, cooking 5)
11 ingredients
8 servings
I put this into custard cups because it's made without a crust and simply mixed and refrigerated until firm. It's not very sweet so you might want to add some Splenda if you like a sweeter taste. I used caramel flavoring in place of the vanilla and pecan halves in place of the raspberries.

Categories:  <-15-mins , seasonal , north-american , quick , christmas , thanksgiving , pie , diabetic , time-to-make , holiday , winter , easy , fall , squash , vegetable , pies-and-tarts , dessert ,
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Serving Size (7.71 g)
Servings 8
Amount per Serving
Calories 5.9 Calories from Fat 0.45
% Daily Value *
Total Fat 0.05g 0.67%
Saturated Fat 0.03g 1.14%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 2.13mg 0.71%
Total Carbohydrate 0.36g 0.96%
Dietary Fiber 0.06 g 2.01%
Sugars 0.1 g %
Protein 0.77g 12.38%
Vitamin A 1.11IU% Vitamin C 0.1mg%
Calcium 3.55mg% Iron 0.09mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
nonstick cooking spray, evaporated milk, pumpkin puree, splenda brown sugar blend, light whipped topping, fresh