This is the classic recipe on the Libby’s pumpkin can that your grandmother used to make with a substitution for the sugar! 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.

Click the icon for the Bariatric Eating Thanksgiving Feast… 

Thanksgiving Celebration with Bariatric Eating


No Sugar No Pie Pumpkin Pie for Bariatric Eating


5.0 from 5 reviews
No Pie, Pumpkin Pie!
  • One 15-ounce can Libby's pumpkin purée
  • ⅓ cup Truvia sugar replacer or ⅔ cup Splenda granulated
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 2 large eggs
  • One 12-ounce can evaporated milk
  • Splenda sweetened whipped cream
  1. Preheat oven to 350° F.
  2. Mix the pumpkin, Truvia, salt, cinnamon, 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 either serve at room temperature or chill. Serve with whipped cream.

20 thoughts on “No Pie, Pumpkin Pie!

  1. 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.

  2. 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!

  3. 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!

  4. Julianne Zausmer says:

    I made this, this weekend I baked it for 40 min. It was still a little jiggly, but I took it out nevertheless. It wasn’t quite done. Still tasted good though I will try again and bake it longer and make sure it’s not jiggly. I used a glass pie plate if that helps. Also for stats, you can plug recipes into MyFitnessPal and it will give you the stats.

  5. Ruth Douglas says:

    Thinking of making this for Thanksgiving. Can I make this Wednesday evening si xe my oven will be busy Thursday? Should I put it in the refrigerator overnight? As you call baking isn’t one of my stronger skills

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.