Skinny Slow Cooker Crustless Pumpkin Pie
Author: Sarah Olson
Prep time: 15 mins
Cook time: 2 hours 30 mins
Total time: 2 hours 45 mins
  • 1 (15-oz.) can Libby's pumpkin puree
  • 1 (12-oz.) can Fat Free Evaporated Milk (NOT SWEETENED CONDENSED)
  • 4 large egg whites
  • ¼ cup Pyure Stevia
  • 1¼ tsp. cinnamon
  • ½ tsp. salt
  • ½ tsp. nutmeg
  • ⅛ tsp. ground cloves
  • ⅛ tsp. ground ginger
  • Fat-free Reddi Whip whipped cream for serving
  • Nutmeg for serving
  1. Line a 6-quart oval slow cooker with foil, I use 2 pieces, each going in different directions.
  2. Spray the foil in the slow cooker with non-stick spray.
  3. Whisk the pumpkin, evaporated milk, egg whites, stevia, cinnamon, salt, nutmeg, ground cloves, and ginger in a large bowl. Make sure to completely combine.
  4. Pour the pumpkin mixture into the prepared slow cooker.
  5. Cover, and cook on HIGH for 2.5 hours, I knew mine was done when the center no longer looked soupy and it started to puff slightly around the edges.
  6. Take the entire ceramic insert out of the slow cooker, and place on a cooling rack for 30 minutes.
  7. Then remove the pie from the slow cooker by grabbing the edges of the foil. Place the foiled pie onto a cooling rack. Let set up for 20 minutes more, serve warm, or refrigerate for later serving.
Recipe by The Magical Slow Cooker at