Prep/Total Time:

Crustless Pumpkin Pie


  • 1-1/4 cups solid-pack pumpkin
  • 1 cup non-fat plain soy milk
  • 1/2 cup Better’n Peanut Butter
  • 1/2 cup liquid fat-free egg substitute
  • 1/2 cup original (plain) pancake mix
  • 1/2 cup sugar
  • 2 teaspoons Pumpkin Pie Spice
  • 1 teaspoon vanilla extract


  1. Combine all ingredients in a blender container. Process until smooth, scraping down sides as needed. Pour into a 9-inch pie plate that has been coated with non-stick cooking spray. Bake at 350F for 50-60 minutes or until knife inserted near center tests clean. Cool on wire rack. Refrigerate until chilled, about 3 hours.
  2. Yield: 7 servings.

Nutrition Facts

  • Calories 181
  • Calories from Fat 14g
  • Total Fat 1.4g
  • Saturated Fat .1g
  • Cholesterol 0mg
  • Sodium 319mg
  • Potassium 161mg
  • Total Carbohydrates 34g
  • Dietary Fiber 1.5g
  • Sugars 4g
  • Protein 6g
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