Crustless Pumpkin Pie
11/17/17
WRITTEN BY: Brooke Wheeler
PHOTOGRAPHY: Brooke Wheeler

The following recipe is part of a complete Thanksgiving menu, featured here. This recipe would be a terrific compliment to your holiday feast, or any time of the year.

This is a Crustless Pumpkin Pie option, so that you get all of the flavors you love about pumpkin pie, without the added carbs from the crust.

INGREDIENTS

  • 15 ounce can pumpkin puree
  • 1 cup heavy cream
  • ¼ cup sugar substitute
  • 3 eggs
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons vanilla
  • ¼ teaspoon salt
  • Whipped topping (optional)

PREPARATION

  1. Preheat oven to 350 degrees F.
  2. Grease a pie pan with butter.
  3. Place all ingredients in a food processor, or blender, and blend until smooth.
  4. Pour the mixture in the pie pan.
  5. Bake for 45 minutes to 1 hour, or until top is golden and the center is set.
  6. Remove from oven and let cool. Refrigerate 3-4 hours, or overnight.
  7. Cut in 8 equal slices. Serve with whipped topping, if desired.

 


Makes 8 servings

Per serving: 133.8 calories, 12.1 g total fat, 3.9 g carbohydrates, 2.2 g fiber, 1.8 g sugar, 3.1 g protein

*Whipped topping not included in calculations.

Brooke Wheeler

Brooke lives in the heart of the Midwest where, along with her husband, they raise their 3 children (two boys and a girl). Her 10 year old son was diagnosed with type 1 diabetes when he was just 21 months old. His diagnosis, and the desire to make an imprint on the diabetic community, ultimately led to the creation of her recipe blog, Finger Prickin' Good (fingerprickingood.com), where she shares kid-approved and diabetic-friendly recipes.