Crustless Pumpkin Pie

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.

• 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)

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.