Low-Carb Crustless Pumpkin Pie

Ever had a piece of crustless pumpkin pie? Hear us out…

With this crustless pumpkin pie, you get all of the flavors you love about the traditional dessert without the added carbs from the crust.

The following recipe is part of a complete Thanksgiving menu, featured here—but is delicious any time of the year.

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)

Instructions

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.