Crustless Pumpkin Pie (low carb)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Crustless Pumpkin Pie (low carb) calories by ingredient
Introduction
Enjoy the holidays with this crustless pumpkin pie! Although it's low in carbs, it's every bit as good as its higher carb relatives. Enjoy the holidays with this crustless pumpkin pie! Although it's low in carbs, it's every bit as good as its higher carb relatives.Number of Servings: 6
Ingredients
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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
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.
15.4 carbs per serving, if pie is cut in 6 pieces.
Number of Servings: 6
Recipe submitted by SparkPeople user INKYDINKYDOO.
Member Ratings For This Recipe
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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
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KATERYN
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DCPULIS