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Today I’m sharing with you something that soothes a dieter’s sweet-tooth and gives a nod to the season; Low Carb Pumpkin Pie Recipe (crustless).
This is a recipe I have been using for nearly thirty years. I got the original from a friend and have tweaked a good deal since.
It is so good that you may have to put an ‘off limits’ sign on it to keep family or roommates from devouring it. It’s so quick and easy to make you could share, I suppose.
Admit it, the aroma of a baking pumpkin pie, is both exhilarating and soothing at once. The combined scents of cinnamon, nutmeg, cloves, ginger, vanilla and pumpkin bring a holiday mood into the kitchen.
So why do I always pick the time of year when goodies of every description abound to go on a diet? Well, I love a good bar, cookie, pie, cake or brownie so much that maybe it’s just self-preservation. 🙂 Enjoy!
Low Carb Pumpkin Pie
Delicious down-home flavor in this low carb (crustless) pumpkin pie. Gluten-free too.
Ingredients
- 1 1/2 cups pumpkin , (12 oz. can)
- 3/4 cup cream
- 3 eggs
- 2 tsp . Pumpkin Pie Spice*
- ¼ tsp . salt
- 1 1/2 tsp . vanilla extract
- 1/2 cup water
- 3/4 cup Splenda , granulated
Instructions
- Heat oven to 400 degrees.
- Grease a glass pie pan and blend all ingredients in blender or mixing bowl.
- Pour into prepared pie pan bake 15 minutes and turn oven down to 350 degrees.
- Bake 20-25 minutes more.
- Serve warm with whipped topping (not in calorie count) if desired. Refrigerate leftovers. 8 servings
Notes
Baker’s secrets: *Make your own Pumpkin pie spice. You can replace the pumpkin pie spice with the following mixture: 1 1/4 tsp. cinnamon, ½ tsp. ginger, ¼ tsp. nutmeg, pinch cloves.
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