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A recipe with 0 cholesterol and 0.5 g Fat. Very healthy and easy to make!
Preheat oven to 375 degrees F.
Mix all ingredients together in a large bowl.
Pour into 10 inch deep dish pie plate, (it will come right to the top).
Sprinkle top with nutmeg.
Place in oven and bake 50 to 65 minutes or until a knife inserted near center comes out clean and crust is golden brown on edges.
Nutritional Information: Calories: 148; Calories from Fat: 5; Total Fat: 0.5 g; Saturated Fat: 0 g; Cholesterol: 0 mg; Sodium: 248 mg; Potassium: 335 mg; Total Carbohydrate: 25 g; Dietary Fiber: 0.5 g; Sugars: 20 g; Protein: 7 g
By Jim from Kansas City, KS
Any pumpkin pie can be crustless. Just grease and flour the pie dish fill and bake as usual. When I was a teen ager I wanted to bake a pie but then I didn't make good pie crust. My mother was busy and didn't have time. So I did it this way. My father ate almost the whole pies before he realized it didn't have any crust.
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Last week we ate a delicious crust-less pumpkin pie/casserole, with a pecan topping. Does anyone have a recipe like this? I have checked allrecipes.com and Betty Crocker, but can't find it. Has anyone heard of this recipe? The lady said she got it out of a "ladies magazine". It is supposed to be from a country and western singer's cookbook.
Thanks for any recipes or suggestions.
By missysmom from Atmore, AL
Look for "sweet potato casserole" recipes. That's what this sounds like to me.
Are you sure it was pumpkin? If so, you can probably substitute pumpkin for the sweet potatoes in the recipe.
This recipe came from this website:
A sweet potato casserole recipe, made with mashed sweet potatoes and a crunchy pecan topping. Scroll down to see more sweet potato recipes.
3 cups mashed sweet potatoes
1 cup brown sugar
2 eggs, lightly beaten
1 teaspoon vanilla
1/2 cup milk
1/2 cup melted butter
1/2 cup brown sugar
1/3 cup flour
1/3 cup melted butter
1 cup chopped pecans
Combine first 6 ingredients. Pour into a buttered 1 1/2 to 2-quart casserole dish. Mix remaining ingredients together and sprinkle over top. Bake at 350° for 30 to 40 minutes, until hot and browned.
Serves 6 to 8.
With regard to the Crustless Pumpkin Pie: If I don't have the Spenda or Equal can I add more sugar to it or just leave it with the 1/4 cup of regular sugar? Also can I use regular skimmed milk instead of canned? And the egg substitute can I use just the yolk of the egg?
By Linda from Brighton, MI