Low Carb Crustless Pumpkin Pie
This low carb pumpkin pie recipe is sort of a mix of 5 different recipes, including my mom's and turned out great!
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8
Calories 115 kcal
Ingredients
- 15 ounce Pumpkin canned
- 3 Eggs beaten
- 1/4 cup Truvia white sugar blend
- 1/4 tsp Salt
- 1 tsp Cinnamon ground
- 1/2 tsp Ginger ground
- 1/8 tsp Cloves ground
- 3/4 cup Heavy Cream
Instructions
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Preheat oven to 350 degrees Fahrenheit.
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Spray a pie pan with Coconut Oil Spray or other non-stick spray. (Not olive oil!)
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In a mixing bowl, combine all ingredients. It mixes well by hand. It helps if you beat the eggs before adding them.
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Pour mixture into pie pan.
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Bake for 60 minutes or until a toothpick inserted in the center of the pie comes out clean.
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Allow to cool at least two hours and then chill in the refrigerator.
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Serve cool with a low carb whip cream or a modest amount of Reddi Whip (that is within your carb allowance).
Recipe Notes
- I couldn't stop eating it!
- It held its shape great!
- I didn't miss the crust at all!
- Honestly... I hoarded this!
- This pie was traveling a long distance and so I used an aluminum pie tin. It worked fine and the sides did not adhere to it because of the non-stick spray.
- There is another version of this I am going to try with another egg and more cream. I'll let you know how that goes!
- Just double this recipe for two pies!
Nutrition Facts
Low Carb Crustless Pumpkin Pie
Amount Per Serving
Calories 115
Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Cholesterol 91mg30%
Sodium 105mg5%
Potassium 220mg6%
Carbohydrates 4g1%
Sugar 1g1%
Protein 3g6%
Iron 0.7mg4%
Calcium 38mg4%
Vitamin C 5mg6%
Vitamin A 4940IU99%
Net Carbs 4g8%
* Percent Daily Values are based on a 2000 calorie diet.