Crustless Pumpkin Pie (low carb)

Name: Crustless Pumpkin Pie (low carb) Recipe
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6
Ingredients: 3/4 c. Splenda; 1 1/2 t. pumpkin pie spice; 1 t. cinnamon; 1/2 t. salt; 1 - 15 oz.. can pumpkin (NOT pumpkin pie filling); 1 1/4 c. evaporated milk (used for calculations) or half and half; 2 eggs

(2)

Minutes to Prepare: 15
Minutes to Cook: 60

Number of Servings: 6

Ingredients

3/4 c. Splenda1 1/2 t. pumpkin pie spice1 t. cinnamon1/2 t. salt1 - 15 oz.. can pumpkin (NOT pumpkin pie filling)1 1/4 c. evaporated milk (used for calculations) or half and half2 eggs

Directions

Preheat oven to 425. Mix all ingredients together on low speed untill well blended. Pour into Pam-sprayed pie plate, and bake for 15 minutes. Reduce temperature to 350. Bake 40-50 minutes or until knife inserted in center comes out clean. Cool 2 hours. Keep refrigerated after cooled.

15.4 carbs per serving, if pie is cut in 6 pieces.

Number of Servings: 6

Recipe submitted by SparkPeople user INKYDINKYDOO.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 121.8
Total Fat: 5.9 g
Cholesterol: 86.1 mg
Sodium: 274.4 mg
Total Carbs: 15.4 g
Dietary Fiber: 2.3 g
Protein: 6.5 g

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Member Reviews

ALILDUCKLING
We found this recipe to be as good the "Libby's pumpkin pie recipe", which we often used straight off the can (except for the crust of course!). Did not find it too sweet -- used generic Splenda. Barely fits a 9"pie pan, but a little small for 9" deep dish. Used 8 servings. Thanks for sharing! - 12/25/10
KATERYN
It's okay. I prefer you to double the spices and halve the sugar. Now you'te talking flavor and not just sweetness. - 11/22/09
DCPULIS
The entire family really enjoyed this recipe. We added some extra spices and used ff evaporated milk. We will definatley make this again. Thanks for a great recipe! - 1/23/11