Crustless Pumpkin Pie

Myra Wynne

By
@MJWin

Gluten-free, sugar-free, low-carb, and the best pumpkin pie you'll ever eat! You won't even miss the crust.


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Comments:

Serves:

8

Prep:

10 Min

Cook:

1 Hr

Method:

Bake

Ingredients

1 can(s)
pumpkin (15 oz)
1 can(s)
evaporated skim milk (12 oz)
3/4 c
egg substitute (or 3 egg whites)
1/2 tsp
salt
3 Tbsp
pumpkin pie spices
1 tsp
vanilla
2/3 c
splenda (or sugar to taste)
sugar-free whip topping

Directions Step-By-Step

1
Combine all ingredients and beat until smooth. Pour into a 9" sprayed pie pan.
2
Bake at 400 degrees for 15 minutes, then at 325 for 45 minutesw or until a knife inserted in center comes out clean.
3
Cool completely. Add a (generous!) dollop of whip topping and enjoy!
4
Serving: 8 slices - per serving: 69 calories; 3g fat; 5g protein; 6g carbohydrate; 215mg sodium.

About this Recipe

Course/Dish: Pies
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Gluten-Free, Wheat Free
Other Tag: Healthy