This is the classic recipe on the pumpkin can that your grandmother used to make! Who needs crust? We all love the creamy cinnamon pumpkin custard! An awesome bariatric friendly dessert, snack, or breakfast.

Add this to the dessert table for your family holiday celebrations! They’ll all love your new school ‘no pie’ pumpkin pie and you’ll stay on track. You can eat this even if you are newly post op in the puree and soft food stages.

Bake SF Pumpkin Custard!

5.0 from 4 reviews
No Pie, Pumpkin Pie!
  • One 15-ounce can Libby's pumpkin purée
  • ⅓ cup Truvia sugar replacer or ⅔ cup Splenda granulated
1 teaspoon ground cinnamon
1/2 teaspoon salt
  • ½ teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
  • One 12-ounce can evaporated milk
  • Splenda sweetened
  • whipped cream for serving
  1. Preheat oven to 350° F.
  2. Mix the pumpkin, Truvia, cinnamon, salt, ginger, and cloves in a large bowl.
  3. Beat in the eggs.
  4. Gradually stir in evaporated milk.
  5. Pour into glass or ceramic baking dish. Bake until knife inserted near the center comes out clean - this time can vary greatly depending on how big a baking dish you use. Cook until done, but if you use a pie plate, 25 to 40 minutes is a guide. Cool on wire rack, then refrigerate until ready to serve. Serve with whipped cream.

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15 thoughts on “No Pie, Pumpkin Pie!

  1. leslie_hill says:

    I made this a couple of weeks ago to welcome fall, and it was delicious! My family requested that I make it for Thanksgiving instead of our usual pumpkin pie. I can’t wait to try another one of your recipes. Vanilla egg custards, you’re up next! 🙂

  2. Stephanie says:

    Made this today, it is amazing and you do not miss the pie crust. So worth it! Thank you for the recipe. I turned it in to 10-12 servings and figured the nutritional information for myself…very good!

    • Susan Maria Leach says:

      Dont mix protein into dessert. In 15 years I have NEVER done this. I dont need encouragement to eat pie, if I frame it as dessert and eat it after a meal, I keep it real. As soon as you start making things like protein cheesecake and pie you are treading in shark infested waters. Keep dessert, as dessert.

  3. Cynthia says:

    Perfect!! I was going to make your pumpkin whip (along with the 2 pies I’ve been asked to bring). And I always have to avoid using my glass pie pans because they overcook the crust. =) So here’s my 3rd., crustless, pie for folks who are wanting another option!

  4. Karen says:

    Thank you so much for this recipe! I used a pie pumpkin instead of the canned pumpkin and pumpkin pie spice, because that’s what I had on hand. It’s in the oven right now – I can’t wait to have my Thanksgiving dessert!

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