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Low Carb Pumpkin Pie

Delicious down-home flavor in this low carb (crustless) pumpkin pie. Gluten-free too.
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Servings: 1 pie, 8 servings
Calories: 123kcal
Author: Laura Hickman

Ingredients

  • 1 1/2 cups pumpkin , (12 oz. can)
  • 3/4 cup cream
  • 3 eggs
  • 2 tsp . Pumpkin Pie Spice*
  • ¼ tsp . salt
  • 1 1/2 tsp . vanilla extract
  • 1/2 cup water
  • 3/4 cup Splenda , granulated

Instructions

  • Heat oven to 400 degrees.
  • Grease a glass pie pan and blend all ingredients in blender or mixing bowl.
  • Pour into prepared pie pan bake 15 minutes and turn oven down to 350 degrees.
  • Bake 20-25 minutes more.
  • Serve warm with whipped topping (not in calorie count) if desired. Refrigerate leftovers. 8 servings

Notes

Baker’s secrets: *Make your own Pumpkin pie spice. You can replace the pumpkin pie spice with the following mixture: 1 1/4 tsp. cinnamon, ½ tsp. ginger, ¼ tsp. nutmeg, pinch cloves.