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Crustless Pumpkin Pie with Almond-Pecan Streusel
Recipes
Crustless Pumpkin Pie with Almond-Pecan Streusel
8 servings
3 hours total (Active 15 minutes)
Ingredients
  • Cooking spray
  • 1 (15 oz) can pumpkin puree
  • 1 cup low-fat vanilla Greek yogurt
  • ½ cup egg substitute (or 2 large eggs)
  • ¼ cup sugar substitute
  • ⅛ teaspoon kosher salt
  • 1 tablespoon + ¼ teaspoon pumpkin (or apple) pie spice, divided
  • ¼ cup almond flour
  • ½ cup finely chopped pecans
  • 1 tablespoon coconut flour
  • 3 tablespoons sugar-free syrup, divided
  • 2 tablespoons light buttery spread
  • 8 tablespoons fat-free whipped topping
Steps
  1. Preheat oven to 350°F. Coat 9-inch pie pan with spray and place on baking sheet. Combine pumpkin, yogurt, egg substitute, sugar substitute, salt, 2 tablespoons syrup, and 1 tablespoon pumpkin pie spice, whisk to blend. Pour mixture into pie pan. Bake 30–35 minutes until filling has slight jiggle in center.
  2. Meanwhile, melt buttery spread. Combine melted spread, almond flour, coconut flour, pecans, and remaining 1 tablespoon syrup and ¼ teaspoon pumpkin pie spice; stir to blend. Top pie evenly with streusel; bake 10 more minutes until center of pie is just set and streusel is crisp. Chill 2 hours (or overnight). Serve with whipped topping.

Amount per ⅛ recipe serving: Calories 160, Total Fat 9g, Sat Fat 1.5g, Trans Fat 0g, Chol 5mg, Sodium 140mg, Total Carb 25g, Fiber 3g, Total Sugar 7g, (Incl. 4g Added Sugars), Protein 6g, Vitamin D 6%, Calc 6%, Iron 6%, Potassium 2%