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Low Carb Crustless Pumpkin Pie
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Low Carb Crustless Pumpkin Pie

Recipe by Denise RodenCourse: DessertDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

40

minutes
Calories

157

kcal

This crustless pumpkin pie is a great way to cut back on carbohydrates during the holiday season. You can top it off with a little Reddi Whip or make your own whipped topping.

Ingredients

  • 1 15 ounce can of pumpkin puree (I used organic)

  • 3 eggs

  • 3/4 cup heavy cream

  • 3/4 cup Monk fruit sweetener

  • 1 3/4 teaspoon pumpkin pie spice

  • 1/2 teaspoon salt

Directions

  • Preheat oven to Bake 350 degrees.
  • Mix all ingredients in a mixing bowl using a hand mixer.
  • Spray a 9 inch pie pan with vegetable spray.
  • Pour mixture into pie pan and bake for 40 minutes.*
  • *I have a gas stove and I baked mine for 40 minutes. Ovens may vary.
  • Top with whipped topping and serve. Whipped topping not included in nutritional value.

Notes

  • Yields - 6 servings - 157 calories, 13g fat, 229.7g sodium, 7.1g carbs, 2.1g fiber, 5g net carbs, 3.3g sugars and 17g protein.

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