Crustless Pumpkin Pie
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!
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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.
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Tags: bariatric desserts, bariatric holiday recipes, crustless pumpkin pie, low carb holiday desserts, low carb holiday recipes, rny, thanksgiving desserts, vsg, weight loss oklahoma, weight loss recipes, weightwise
Arianne
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I don’t use splenda. Is there a healthier alternative to use like honey?
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Lauren Armstrong
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Honey would increase the sugar content by quite a bit. To stay low sugar, you can substitute splenda for stevia or monk fruit.
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