Name: Low Carb Crustless Pumpkin Pie
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
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

Low Carb Crustless Pumpkin Pie

Recipe by Denise RodenCourse: DessertDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

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.

Low Carb Crustless Pumpkin Pie

Ingredients

Directions

Notes

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