Pumpkin pie is definitely a special-occasion dessert – at least, usually. The recipe below takes our favorite things about pumpkin pie – the warm spices, the slight, caramelly sweetness of the pumpkin – and makes it almost completely guilt-free.
There's no crust in this pumpkin pie, which eliminates most of the carbs and a whole lot of the fat in the original recipe. The resulting custard is luxurious and smooth, and since it's sweetened with low-carb sweetener, it's healthy enough to enjoy for breakfast as well as dessert.
If you're avoiding full-fat whipped cream, you can also easily sub low-carb and low-fat whipped topping.
Crustless Pumpkin Pie
8
10 minutes
40 minutes
50 minutes
1 can pumpkin
1/2 cup almond milk
4 large eggs, beaten
1 tablespoon molasses
1/4 cup low-carb sweetener
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1 cup heavy whipping cream
1 tablespoon powdered low-carb sweetener
2 teaspoons vanilla extract
Preheat the oven to 350 degrees.
Whisk together the pumpkin, almond milk, eggs, molasses, sweetener, salt, and spices. Pour the mixture into a nonstick pie pan and bake for 1 hr.
Remove from the oven, set aside to cool, and when the pie reaches room temperature, chill at least 1 hour and preferably overnight.
When ready to serve, beat the cream until stiff peaks form. Add the sweetener and vanilla and mix well to combine. Serve the pie chilled topped with whipped cream.