Crustless Pumpkin Pie
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Crustless Pumpkin Pie calories by ingredient
Introduction
This is a great way to get in your craving for pumpkin pie without all the carbs and wheat of a traditional crust. This is a great way to get in your craving for pumpkin pie without all the carbs and wheat of a traditional crust.Number of Servings: 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)
Tips
You can substitute 1/2 tsp each of ground ginger and ground cloves instead of the pumpkin pie spice if you like. Whipped cream not included in nutritional information.
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
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