Crustless Pumpkin Pie - Low Sugar and Low Carbs
This Crustless Pumpkin Pie keeps all the cozy, spiced flavor of the classic while staying low in carbs and sugar. With less than 4 grams of natural sugar per slice, it’s a guilt-free way to enjoy fall’s favorite dessert.
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Servings: 8 slices
Calories: 52kcal
Equipment
- 9-inch pie dish
- Cooking spray
- Large mixing bowl
- Whisk
Ingredients
- 1 15 ounce can pumpkin puree
- ½ cup Truvia Sweet Complete Brown or other brown sugar substitute
- ¼ cup Whole Earth Erythritol or other granulted sugar substitute
- 2 teaspoons pumpkin pie spice
- 5 ounces evaporated milk
- 1 teaspoon vanilla extract
- 2 large eggs room temperature
- 1 large egg yolk room temperature
Instructions
- Preheat the oven to 325°F. Spray a 9-inch pie dish or pan with cooking spray and set it aside.
- In a large mixing bowl, whisk together the pumpkin puree, brown sugar substitute, sugar substitute, and pumpkin pie spice until combined.
- Pour in the evaporated milk and vanilla extract and whisk carefully until smooth.
- Beat in the eggs, one at a time, then beat in the egg yolk until just combined.
- Pour the pumpkin into the greased pie dish, and bake on the middle rack of the oven for 1 hour or until the pie is mostly set. It's okay if the center is still slightly jiggly.
- Let the pie rest on a cooling rack for at least 1 hour or until room temperature before wrapping with plastic wrap and chilling in the fridge for at least 4 hours.
- Serve chilled with sugar-free whipped cream, if desired.
Notes
- Make sure the eggs are at room temperature to help prevent cracks in the pie.
- Using an oven thermometer will ensure that the oven temperature is correct.
Nutrition
Calories: 52kcal | Carbohydrates: 21g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 75mg | Sodium: 38mg | Potassium: 78mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 161IU | Vitamin C: 0.5mg | Calcium: 59mg | Iron: 0.4mg