Crustless Pumpkin Pie

pumpkin pie
cover of the KIWI Fall 2022 issue


Makes 8 servings

Non-stick baking spray

1 12-ounce can evaporated milk

¼ cup vanilla low-fat yogurt

2 eggs

½ cup honey

1 teaspoon cinnamon

1 teaspoon vanilla

¼ teaspoon baking soda

¼ teaspoon ginger

Pinch cloves

Pinch salt

½ cup pecans (optional)

Have a healthier Thanksgiving by using seasonal ingredients.


1. Preheat oven to 350°F.

2. Spray a 9-inch-round pan with non-stick baking spray and set aside.

3. In a large bowl combine the pumpkin, evaporated milk, and yogurt. Mix well.

4. In a medium bowl, beat together the eggs, honey, cinnamon, vanilla, baking soda, ginger, cloves, and salt.

5. Combine the two mixtures and pour into the prepared baking pan.

6. If desired, arrange pecans on top.

7. Bake the pie until set, about 35-40 minutes. Serve chilled or at room temperature.

Per Serving:

Calories: 141

Carbohydrates: 22 g

Fat: 5 g

Protein: 4 g

Fiber: 2 g

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