Crustless Low-Carb Gluten Free Pumpkin Pie

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Nutritional Info
  • Servings Per Recipe: 16
  • 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

View full nutritional breakdown of Crustless Low-Carb Gluten Free Pumpkin Pie calories by ingredient


Introduction

This is a modified version of my mom's pumpkin pie. Using Erythritol as a substitute for sugar and beef gelatin as a substitute for corn meal and almond non-dairy beverage for dairy milk. This is a modified version of my mom's pumpkin pie. Using Erythritol as a substitute for sugar and beef gelatin as a substitute for corn meal and almond non-dairy beverage for dairy milk.
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)

Directions

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