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Weight Management
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Recipes
- Angel Food Pumpkin Cake
- Bavarian Cream Dessert
- Chicken Wild Rice Soup
- Chickpea Salad
- Creamy Fruit Salad
- Creamy Green Beans and Mushrooms
- Crunch Broccoli Salad
- Crustless Pumpkin Pie
- Fresh Cranberry Sauce
- Fruit Dip
- Fruit Glaze
- Ginger-topped Apple Pie
- Ham Roll-ups
- Lentil Chili
- Miracle Chili
- Pilgrim Soup
- Pumpkin Dip
- Pumpkin Muffins
- Pumpkin Pudding Pie
- Pumpkin Spice Cookies
- Quick Caramel Dip
- Ranch Dressing
- Sauerkraut Salad
- Southwest Salad
- Strawberry Pie
- Stuffed Celery
- Stuffing
- Taco Dip
- Taco Soup
- Turkey Salad with Fruit
- Witches Brew with Funny Face Ice Cubes
- Zesty Vegetable Sauce
- Resources
Crustless Pumpkin Pie
Ingredients
- 1 15-ounce can pumpkin
- 1 12-ounce can evaporated skim milk
- 1–2 eggs or ¾ cup egg substitute
- ½ teaspoon salt
- 1–2 tablespoons pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 2/3 cup of sugar substitute appropriate for baking
Directions
Combine all ingredients and beat until smooth. Pour into a 9-inch pie pan sprayed with cooking spray. Bake at 400 degrees for 15 minutes; reduce temperature to 325 and bake for an additional 45 minutes. Pie is done when the knife comes out clean.
(90 calories per 5-ounce piece or 1/8 of the pie. Add 2 tablespoons of whipped topping for an additional 50 calories if you so desire.)
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