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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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.

Course

desserts

Cuisine

American

Servings

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

Course desserts Cuisine American Servings 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

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.

   
3. Spread the mixture evenly into the glass baking dish.

   
4. Bake 40 minutes or until a knife inserted into the center comes out clean. Allow pie to cool.

   
5. For best taste and texture, refrigerate pie for 4 hours before serving.