DIY: Low carb crustless pumpkin pie

Updated: Jun 24

I haven't always been a pumpkin anythng kinda girl but I have ALWAYS loved the fall season. I think it is quite possibly my favorite. There is something about the crisp air and beautiful foliage change that just makes it a happy time.

One thing I have noticed though is that as my girls have gotten older, I find myself associating pumpkin more and more with fall season. Yes I know, it is commercialized just like you associate egg nog with the winter season.


I recently tasted a pumpkin pie at work and it was soooo good. Granted, it was NOT low carb (hey, what fun is life if I can't have a treat every now and then?). Anyways, having that piece of pie made me want to go looking for a simple low carb option that I could enjoy in the fall.


The great thing about this recipe is that it is easy and most of the ingredients, you already have at home.


Enjoy!

Ingredients:

1 (15oz) can of pumpkin puree

2 large eggs

1/3 cup erythritol

1 teaspoon liquid stevia (optional if you like it really sweet)

1/4 teaspoon himalayan sea salt

1 tablespook pumpkin spice

1 teaspoon ground cinnamon

1 cup heavy whipping cream


Instructions:



Pre-heat oven to 425 degrees F.

Mix all ingredients together until well combined.

Grease a glass baking pan.

Pour ingredients into the pan

Bake for 15 minutes.

Turn heat down to 350 degrees

Bake for another 40 minutes

Let cool or serve warm.

SIMPLY delicious!





Follow us:

  • Facebook Social Icon
  • Instagram Social Icon

Accepted Payments

arrow&v

©2020 by Printed Bonnet