Low Carb Pumpkin “Pie”
Servings Prep Time
12People 25Minutes
Cook Time
35Minutes
Servings Prep Time
12People 25Minutes
Cook Time
35Minutes
Ingredients
  • 15oz salt-free canned pumpkin
  • 1tsp Ground Cinnamon
  • 1tsp fresh gingerfinely grated
  • 1/2tsp ground nutmeg
  • 1/4tsp salt
  • 3/4cup granulated SPLENDA® No-Calorie Sweetener
  • 2 Eggs
  • 1 egg yolk
  • 1 1/2cups whole cream
  • 1tsp Vanilla Extract
Instructions
  1. Preheat oven to 350°F.
  2. In medium saucepan, add pumpkin, cinnamon, ginger, nutmeg and salt. Simmer for 15 minutes, stirring constantly.
  3. Add SPLENDA®and stir to combine. Remove from heat.
  4. Whisk eggs and yolk in medium bowl. Add cream and vanilla, and whisk on medium speed until well combined.
  5. Add pumpkin to egg mixture, whisking to combine.
  6. Pour filling into deep dish 9-inch Pyrex pie plate.
  7. Bake 35 to 40 minutes, or until edges are firm, and center jiggles slightly.
  8. Cool on wire rack for 3 hours.
  9. To serve, cut wedges of the “pie” and top with a dollop of whipped cream
Aditional information
Nutrition Facts
Low Carb Pumpkin “Pie”
Amount Per Serving
Calories 115
% Daily Value*
Sodium 100mg 4%
Total Carbohydrates 6g 2%
Dietary Fiber 2g 8%
Protein 2.5g 5%
* Percent Daily Values are based on a 2000 calorie diet.

You can also bake the pumpkin custard in individual ramekins.