Crust-less Pumpkin Pie

Pumpkin, would you care for some pie?! This guilt-free pumpkin pie makes a perfect Thanksgiving dessert- be sure to save room! #FFACTORAPPROVED 


  • 3 egg whites
  • 1 (16 oz.) can pumpkin
  • 1 cup unsweetened almond milk
  • 1/4 cup of Stevia
  • 1/2 cup (2 scoops) Vanilla 20/20 Fiber/Protein Powder
  • ½ tsp salt
  • 1 tsp cinnamon
  • ½ tsp ground ginger

[box]Serves 8[/box]

[/twocol_one] [twocol_one_last][box]Preparations [/box]

  1. Preheat oven to 425° F.
  2. Beat 3 egg whites in a bowl.
  3. Add pumpkin, almond milk, Splenda, salt, cinnamon, and ginger, mix well to combine.
  4. Pour mixture into 9” greased pie dish.
  5. Bake at 425°F for 15 minutes.
  6. Lower oven to 350° F, bake additional 45 minutes.[/twocol_one_last]


[box]Nutritional Information:

Per serving (1/8th pie): 30 calories, 0g fat, 4.5g carbs, 1.5g fiber, 2g protein

Compare to Traditional Pumpkin Pie (1/8th pie): 220 calories, 15g fat, 29g carbs, 2g fiber, 3g protein[/box]

To view this recipe on Instagram, click here.

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