Crustless Pumpkin Pie

Name: Crustless Pumpkin Pie Recipe
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Yield: 8
Ingredients: 15 oz. can pure pumpkin puree (not pie filling); 2 large eggs; 1/2 cup Truvia; 1/4 cup sugar free caramel syrup (I used homemade); 3/4 cup heavy cream; 1/8 tsp. salt; 1 tsp. pumpkin pie spice; For caramel syrup (if you want homemade) This is included in the ingredients here because I made the syrup myself. It is also included in the nutritional information.; 1 cup unsweetened almond milk; 3 Tbsp. sugar free maple syrup; 1 Tsp. vanilla extract; Pinch of salt; (bring ingredients to a boil in a medium saucepan on medium to medium-high heat. Cook until ingredients reduced thicken and darken in color to form a syrup (about 10-20 minutes)

Minutes to Prepare: 10
Minutes to Cook: 55

Number of Servings: 8

Ingredients

15 oz. can pure pumpkin puree (not pie filling)2 large eggs1/2 cup Truvia1/4 cup sugar free caramel syrup (I used homemade)3/4 cup heavy cream1/8 tsp. salt1 tsp. pumpkin pie spiceFor caramel syrup (if you want homemade) This is included in the ingredients here because I made the syrup myself. It is also included in the nutritional information.1 cup unsweetened almond milk3 Tbsp. sugar free maple syrup1 Tsp. vanilla extractPinch of salt(bring ingredients to a boil in a medium saucepan on medium to medium-high heat. Cook until ingredients reduced, thicken, and darken in color to form a syrup (about 10-20 minutes)

Directions

1. Mix all of the ingredients together in a medium bowl. Beat with an electric mixer. Pour into a buttered 9 inch pie plate.
2. Bake at 350 degrees Fahrenheit for 45-55 minutes, until a knife inserted in the center comes out clean.
3. Cool on a rack, then chill before serving. Serve with whipped cream, if desired.

Serving Size:�Makes 8 Servings

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 155.7
Total Fat: 9.9 g
Cholesterol: 77.1 mg
Sodium: 106.1 mg
Total Carbs: 18.3 g
Dietary Fiber: 1.7 g
Protein: 2.8 g

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