Description
Indulge in the flavors of fall with this Low Carb Crustless Pumpkin Pie, a guilt-free dessert that’s both simple and satisfying. This delightful pie offers all the rich, spiced goodness of traditional pumpkin pie without the carbs or hassle of a crust. Perfect for cozy family gatherings, holiday celebrations, or a sweet treat after dinner, this recipe shines with wholesome ingredients.
Ingredients
Scale
- 1 (15 ounce) can of 100% canned pumpkin puree
- 1/3 cup granulated sugar substitute
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp vanilla extract
- 1 tsp pumpkin spice
- 2 large eggs
- 8 oz unsweetened almond milk
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix together the pumpkin puree, sugar substitute, cinnamon, nutmeg, vanilla extract, pumpkin spice, eggs, and almond milk until well combined.
- Grease a 9-inch pie pan with cooking spray or oil.
- Pour the mixture into the prepared pie pan and bake for 40-45 minutes until a toothpick inserted in the center comes out clean.
- Allow the pie to cool completely before slicing and serving.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 1g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 70mg