We’ve posted a recipe for a crustless low-carb pumpkin pie before, but decided that it needed a little bit of improvement. This new recipe uses erythritol (brand name Swerve), and flavor extracts. The erythritol doesn’t have as strong an aftertaste as Splenda does, and the flavor extracts add a more complex flavor that makes this pie BETTER than a standard sugar-loaded one.
Crustless Low-Carb Pumpkin Pie
Grease a 10-inch pie pan or baking dish with nonstick cooking spray. Set aside.
Place all ingredients in a large bowl. Mix until the mixture is smooth and without a single lump.
Pour the mixture in the greased pie pan.
Bake for 1 hour, or until the center of the pie appears slightly higher than the edges.
Remove from oven and let cool completely.
Refrigerate overnight and serve on the next day with a small amount of whipped cream.