Pumpkin Pie is a classic holiday menu staple. But traditional pies are loaded with sugar and carbohydrates. This version of Crustless Pumpkin Pie uses Splenda instead of sugar and is made without a crust to reduce carbohydrates. You still get to enjoy the rich custard-like filling without any of the guilt.
Add this crustless pumpkin pie to your Thanksgiving menu this year for a great treat!
WeightWise Recipe
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Ingredients
- 1 can pumkpin not pumpkin pie mix
- 1/2 cup almond milk
- 4 eggs
- 2 tsp vanilla
- 1/4 cup splenda
- 1/2 tsp salt
- 2 tsp pumpkin pie spice
- cooking spray
Ingredients
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Instructions
- Preheat your oven to 350 degrees. Spray an 8″ square glass baking dish or glass pie dish with cooking oil.
- In a large bowl, combine the pumpkin, eggs, milk, vanilla, sweetener and spices.
- Spread the mixture evenly into the glass baking dish.
- Bake 40 minutes or until a knife inserted into the center comes out clean. Allow pie to cool.
- For best taste and texture, refrigerate pie for 4 hours before serving.
I don’t use splenda. Is there a healthier alternative to use like honey?
Honey would increase the sugar content by quite a bit. To stay low sugar, you can substitute splenda for stevia or monk fruit.
I don’t use stevia or monk fruit. I made this last night and decided to use honey as the sweetener. It turned out pretty good! Next time, I’ll try it with coconut sugar.
Remember, both honey and coconut sugar are caloric sweeteners so the carb/sugar content increases quickly with these.
What is the nutritional content of the pie?
We don’t post the nutritional content of our recipes. Our overall dietary recommendations focus on avoiding carbohydrate items such as bread, pasta, potatoes, sugars, etc., as opposed to calorie or carbohydrate counting. Since this dessert is made with a non-starchy vegetable (pumpkin) and uses an artificial sweetener (Splenda), it fits within our recommendations for our patients as a holiday treat.
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