Best 3 Low Carb Crustless Pumpkin Pie Recipes
Pumpkin pie is a classic fall dessert that is enjoyed by people of all ages. While traditional pumpkin pie recipes often call for a high-carb crust, this recipe offers a low-carb alternative that is just as delicious and satisfying. This crustless pumpkin pie is made with a simple mixture of almond flour, coconut flour, and butter, and it is filled with a creamy pumpkin filling made with pumpkin puree, eggs, cream, spices, and sweetener. The pie is then baked until the filling is set and the top is golden brown.
This recipe also includes instructions for making a dairy-free and gluten-free version of the pie, making it a great option for people with dietary restrictions. Additionally, the recipe provides tips for making the pie ahead of time and freezing it for later, making it a convenient option for busy families. Whether you are looking for a healthier alternative to traditional pumpkin pie or a delicious dessert that can be enjoyed by people with dietary restrictions, this low-carb crustless pumpkin pie is sure to be a hit.
CRUSTLESS PUMPKIN PIE RECIPE
Crustless Pumpkin Pie recipe made with just a few simple ingredients and won't have you missing the crust one bit. This low carb pumpkin pie is a family favorite for fall and Thanksgiving.
Provided by Bailey
Categories Dessert
Time 1h8m
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F
- Whisk all ingredients together in a mixing bowl.
- Pour into a oiled 8x8 pan or pie pan if you'd like.
- Bake for 15 minutes then reduce heat to 350 degrees F. Continue baking for another 35-40 minutes, or until pie is set and cooked through. Knife should come out clean at the center.
Nutrition Facts : ServingSize 1 slice, Calories 40 kcal, Carbohydrate 23 g, Protein 2 g, Fat 1 g, Cholesterol 41 mg, Sodium 119 mg, Fiber 2 g, Sugar 1 g
CRUSTLESS LOW CARB PUMPKIN PIE
Delicious and so easy to prepare. There have been questions about the accuracy of the carb count configured by Food.com. According to the Splenda help site there are 12 gm of carbs in 1/2 cup and 24 gm in 1 cup. My recipe calls for 3/4 cup which I figure to be 18gm for the entire pie. I submitted this information to Food.com and received this answer. "dojemi, At this time, the nutritional facts are limited to what is available from the USDA's database, which has only the data for Splenda packets and not Splenda Sugar Blend for Baking." If you choose to make this pie please take this information into consideration. Thank you. dojemi
Provided by dojemi
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients together.
- Pour into a well sprayed pie pan.
- Bake at 350' for 30 to 40 minutes.
- NOTE: DO NOT use Splenda packets -- trust me on this one!
CRUSTLESS PUMPKIN PIE (LOW-CALORIE)
I have tried several variations of low calorie crustless pumpkin pies and this is by far my favorite. Very rich and creamy. Even my picky husband likes it.
Provided by Elaine
Categories Pie
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients and beat until smooth.
- Pour into 9-inch pie pan sprayed with cooking spray.
- Bake at 400 degrees F for 15 minutes; reduce temperature to 325 degrees F and bake for 45 minutes more.
- Pie is done when knife inserted into center comes out clean.
Tips:
- Use a ripe pumpkin: A ripe pumpkin will have a deep orange color and be heavy for its size. The flesh should be firm and not stringy.
- Roast the pumpkin before using it: Roasting the pumpkin will bring out its natural sweetness and flavor. To roast the pumpkin, cut it in half, scoop out the seeds, and place it cut-side down on a baking sheet. Roast at 400 degrees Fahrenheit for about 45 minutes, or until the flesh is tender.
- Use a food processor to puree the pumpkin: A food processor will make quick work of pureeing the pumpkin. If you don't have a food processor, you can use a blender or a potato masher.
- Use a low-carb sweetener: This recipe uses erythritol as a low-carb sweetener. You can use any low-carb sweetener that you like, such as stevia or monk fruit.
- Let the pie cool completely before serving: This will help the pie to set and firm up.
Conclusion:
This low-carb crustless pumpkin pie is a delicious and easy-to-make dessert that is perfect for fall. It is made with a combination of pumpkin puree, eggs, cream, and spices. The pie is baked in a 9-inch pie pan until it is set. This pie is a great way to enjoy the flavors of fall without all the carbs.
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