Crustless Pumpkin Pie Recipe
Crustless Pumpkin Pie recipe made with just a few simple ingredients and won't have you missing the crust one bit. This low carb pumpkin pie is a family favorite for fall and Thanksgiving.
Prep Time8 mins
Cook Time1 hr
Total Time1 hr 8 mins
Servings: 9 slices
- 1 (15 oz) can pure pumpkin puree
- 2 large eggs
- 1/2 cup erythritol
- 1/4 teaspoon salt
- 1 Tablespoon pumpkin spice
- 1 teaspoon ground cinnamon
- 1 cup unsweetened almond milk (or heavy cream)
- 1 teaspoon pure liquid stevia (optional)
Preheat oven to 425 degrees F
Whisk all ingredients together in a mixing bowl.
Pour into a oiled 8x8 pan or pie pan if you'd like.
Bake for 15 minutes then reduce heat to 350 degrees F. Continue baking for another 35-40 minutes, or until pie is set and cooked through. Knife should come out clean at the center.
Please note that there are 168 grams of sugar alcohol in the entire recipe and should be accounted for if you calculate the net carbs.
Total of 18 grams sugar alcohol per slice if you slice into 9 slices.
Please note that the nutrition data below is provided as a courtesy. We try to be accurate with this information but feel free to make your own calculations.
Serving: 1slice | Calories: 40kcal | Carbohydrates: 23g | Protein: 2g | Fat: 1g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 41mg | Sodium: 119mg | Potassium: 19mg | Fiber: 2g | Sugar: 1g | Sugar Alcohol: 18g