Crustless Low Carb Pumpkin Pie

Crustless Low Carb Pumpkin Pie

4.5 of 5 (6)
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 193.5
  • Total Fat: 8.9 g
  • Cholesterol: 104.6 mg
  • Sodium: 285.7 mg
  • Total Carbs: 21.4 g
  • Dietary Fiber: 0.7 g
  • Protein: 3.2 g

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



Number of Servings: 8

Ingredients

    1 1/2 cups fresh or canned pumpkin
    3 eggs
    3/4 cup Splenda sugar substitute
    1/2 teaspoon salt
    1 teaspoon cinnamon
    1/4 teaspoon clove or 1 3/4 teaspoons pumpkin pie spice
    3/4 cup cream

Directions

Mix all ingredients together.
Pour into a well sprayed pie pan.
Bake at 350' for 30 to 40 minutes.

Number of Servings: 8

Recipe submitted by SparkPeople user DINDIN8582.

Member Ratings For This Recipe


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    Incredible!
    3 of 3 people found this review helpful
    Very good! Didn't miss the crust at all. I did add more Pumpkin pie spice and left out the cinnamon and clove. - 6/24/09


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    1 of 1 people found this review helpful
    Nice recipe. The filling is the best part of the pumpkin pie anyhow and this is really good. - 10/7/19


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    Incredible!
    1 of 1 people found this review helpful
    So tasty! - 7/12/19


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    Very Good
    1 of 1 people found this review helpful
    This is very good, considering that it's a pumpkin pie w/o the sweetened condensed milk. I used a Splenda BLEND because I was afraid of that over-powering Splenda taste, and it was actually a little too sweet. Next time I'll either use 1/2 cup of the blend, or just straight up Splenda. Thanks! - 10/9/11


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    Incredible!
    I made this with stevia cup-for-cup (1/3 cup,) and skim evaporated milk because that's what I had; all else the same, and it is superb. The house smells wonderful, and we're eagerly anticipating dessert! :-) - 10/24/19