Crustless Pumpkin Pie

  • Lauren Armstrong
  • November 3, 2017
  • No Comments

pumpkin pie slicePumpkin 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!

 

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Crustless Pumpkin Pie
A pumpkin pie without all of the sugar and carb from the crust. Use splenda to sweeten this pie and you have a guilt free dessert option this Thanksgiving.
pumpkin pie slice
Course desserts
Cuisine American
Servings
Ingredients
Course desserts
Cuisine American
Servings
Ingredients
pumpkin pie slice
Instructions
  1. Preheat your oven to 350 degrees. Spray an 8″ square glass baking dish or glass pie dish with cooking oil.
  2. In a large bowl, combine the pumpkin, eggs, milk, vanilla, sweetener and spices.
    pumpkin pie ingredients
  3. Spread the mixture evenly into the glass baking dish.
    pumpkin pie mixing
  4. Bake 40 minutes or until a knife inserted into the center comes out clean. Allow pie to cool.
    baking pumpkin pie
  5. For best taste and texture, refrigerate pie for 4 hours before serving.
    pumpkin pie slice

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