The most tempting part of many holiday meals is the dessert, which as we know is notorious for its high carbohydrate and fat content. The holidays are a special occasion and you shouldn’t have to miss out on the festivities. Being smart about your dessert intake is essential, however, to ensure you don’t lose control. If dessert is a must for you this holiday season, try eating smaller portions, consider making your favorite desserts with sugar substitute or extra spices to give your dessert the sense of sweetness, share a portion of your dessert with someone else, forgo the high-calorie & high-fat toppings, and believe it or not…enjoy your pies crustless! This moist crustless pumpkin pie adapted from diettaste.com is a great alternative to your traditional pumpkin pie, providing 8 grams of protein and just 13 grams of carbohydrate per serving (1/8 of the pie).


2 cups (15oz) pumpkin puree

1 cup (8oz) low-fat cream cheese

1 cup plain low-fat Greek yogurt

Sugar substitute equivalent to 3/4 cup sugar (i.e. Splenda (sucralose) can be substituted one-for-one with sugar when baking)

1 teaspoon pumpkin spice

1/8 teaspoon salt

4 tablespoons almond flour

4 large eggs lightly beaten

1 teaspoon vanilla extract


1. Preheat oven to 350*F

2. Mix all ingredients in a food processor until well combined.

3. Pour the mixture into a 9-inch pie dish that has been coated with non-stick spray.

4. Bake the pie for 60-70 minutes or until a toothpick when inserted into the center comes out clean.

5. Cool the pie in the dish for about 2 hours or until the pie is set.


Crustless Pumpkin Pie - diabetic friendly

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