#CookWithTheCouncil - Michelle Kwan's Crustless Pumpkin Pie!

Nutrition | December, 18 2015

When it comes to holiday treats, temptation is all around us. It can be very hard to avoid the overflow of sweets during office parties, holiday parties, and family gatherings. But you don’t have to make the tough decision between healthy eating and sweet indulgences. You can have both!

There are many healthy variations for holiday favorites. Our Council member and Olympic figure skater Michelle Kwan has a great alternative for pumpkin pie lovers. Her crustless pumpkin pie recipe is quick, simple, and delicious. Without the calorie-rich crust, pumpkin pie becomes a much healthier treat. Plus the muffin cups used in the recipe make these mini-pies perfect for portion control.  

Try the recipe and tell us how you like it! Be sure to share pictures on Twitter. Tag @FitnessGov and/or hashtag #CookWithTheCouncil


Michelle’s Crustless Pumpkin Pie 

Serves 12


12 foil muffin cups

1 15-ounce can pumpkin purée

1/2 cup milk

4 large eggs, beaten

1/2 teaspoon salt

2 teaspoons maple syrup

1 teaspoon vanilla extract

2 teaspoons pumpkin pie spice

1/2 teaspoons ground cinnamon

3 tablespoons agave nectar



  1. Preheat oven to 350°F.
  2. Line a muffin tin with muffin cups.
  3. In a medium bowl, blend all ingredients.
  4. Pour into cups. Bake for 35-40 minutes or until an inserted toothpick comes out clean. 

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