Crustless Low-Carb Gluten Free Pumpkin Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
0.50 cup Butter, salted 0.50 tsp Cinnamon, ground 0.25 tsp Ginger, ground 0.25 tsp Nutmeg, ground 1 tsp Vanilla Extract 2 cup, mashed Pumpkin, cooked, boiled, drained, without salt 3 serving Organic Valley - Organic Large Brown Eggs 2 tbsp beef gelatin powder 0.50 cup kirkland organic unsweetened vanilla almond non-dairy beverage 0.50 cup Organic Erythritol (Now Real Food)
Sprinkle gelatin over almond non-dairy beverage and set aside. Cream together butter and erythritol in saucepan. Add gelatin/almond non-dairy beverage. Remove from heat. Add beaten eggs. Blend in vanilla, pumpkin and spices. Bake in pie pan (no shell), coated with butter, at 350 degrees for about 40 - 50 minutes or until pie is well browned and knife inserted about 1" from edge comes out clean. (Center will not be completely set.) Cool and serve.
Serving Size: makes 2 pies; cut into 8 pieces each
Serving Size: makes 2 pies; cut into 8 pieces each
Nutritional Info Amount Per Serving
- Calories: 74.9
- Total Fat: 6.6 g
- Cholesterol: 54.9 mg
- Sodium: 60.3 mg
- Total Carbs: 7.7 g
- Dietary Fiber: 0.4 g
- Protein: 2.6 g
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