Crustless Low Carb Pumpkin Pie
Fall is, without a doubt, my favorite season! Unfortunately, the temperatures here in the Washington DC metro area are still in the 90′s and just feel yicky-humid. I think the best way to handle this horrid weather is my own favorite coping mechanism: denial! (Not just a river in Egypt!) As such, I am drinking warm lattes, focusing on only cool weather, and baking pies! I absolutely love pumpkin pie, but I certainly did not want the sugar and carbohydrates that go with it. I found several low carb pumpkin pie recipes and several sugar-free pumpkin pie recipes, and combined my favorite aspects of both to create a low carb, relatively sugar-free version. (There is a small amount of sugar in the pumpkin and the light cream, but very little.) Here’s the recipe:
Holly Gofabulously Pumpkin Pie
3/4 cup Splenda granulated for baking
1/2 teaspoon salt
2 1/2 teaspoons pumpkin pie spice
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 tablespoon pure vanilla extract
3/4 cup light cream
1 15oz. can Libby’s pure pumpkin
Combine all ingredients. Pour into a pie pan sprayed with non-stick spray. Bake at 350 degrees for 30 to 40 minutes.
Enjoy (without the guilt)!
Tips: You can vary the amount of pumpkin pie spice used, based on y0ur taste. I found that this recipe needed more spice than I’ve used in the past in regular, “chubby” pumpkin pie (you know, the kind with the crust and the sugar–yick)! You might want to start with less spice and adjust it to your individual taste.
If you are using fresh pumpkin, rather than my beloved Libby’s canned pumpkin, you should use 1 1/2 cups.
I am an unabashed Splenda lover and find the granulated Splenda for baking to be fantastic in all recipes. You could certainly substitute another sweetener, based on your taste.
I loved eating this warm (like a warm custard), but it is also great after being chilled in the refrigerator.